When you're craving a sweet, sugary pick-me-up, nothing hits the spot like chocolate. And we don't just mean chocolate bars – we're talking oozy, fudgy, tantalising treats like cakes, mousses, cheesecakes and cookies. After all, why settle for a snack when you can whip up a real showstopper? A chocoholic's dream, our collection contains all the chocolate-focused recipes you could ever need.
Click or scroll through our gallery to discover 46 dreamy chocolate recipes perfect for International Chocolate Day (13 September), counting down to the most deliciously decadent of all.
This is a healthier version of a chocolate cake, but it's still satisfying and indulgent. Infused with cardamom, cinnamon and nutmeg, the cake has a warming, spicy twist – and once cooled, you could even drizzle it with some dark chocolate for an extra hit of sweetness. It's ready in under an hour, but you could save time by grating the courgettes in your food processor.
These buttery cookies are filled with chunks of dark chocolate and chopped walnuts – but you can use pecans or almonds, if you prefer. As with most cookie recipes, you'll need to chill the dough before slicing. It also freezes well, so it's a great one to have tucked away for when you want to impress impromptu guests.
This rich chocolate mousse happens to be vegan, though it's doubtful your dairy-eating guests would notice. It takes just 10 minutes to prepare and is all made in the blender – with no cooking required at all. Leave it to set in the fridge for 30 minutes before serving with seasonal berries.
When making these oaty bites, you can leave the hard work to the blender. Bananas, creamed coconut (or butter, if you prefer), oats, dried cherries and cocoa are all whizzed up before being baked. You can use any dried fruit you have in the cupboard – dried cranberries would be a good addition. They make a great snack to have with a cup of tea or coffee.
Banana bread is loved by kids and adults alike – and this version is elevated by the addition of milk chocolate, cherries and walnuts (or pecans, if you prefer). It's quick and easy to make, but you can make it even speedier by whizzing up the bananas in a blender rather than mashing by hand. You can customise our recipe by substituting in some dried fruit of your choice, such as sultanas or chopped dried apricots.
This quick and easy recipe takes just 30 minutes from start to finish. Chocolate and orange is always a crowd-pleasing combination, and everyone can enjoy these vegan cupcakes. Don't forget to put aside some orange rind to decorate the tops of the cakes.
If you're a chocolate lover looking for a 10-minute recipe with no baking required, this one's for you. Here, melted chocolate, agave nectar (which you can swap for honey or maple syrup), yogurt and chopped roasted hazelnuts all combine to make a creamy dessert. Happily, these tasty yogurt pots will keep for up to two days in the fridge.
A healthy version of ice cream, this decadent-looking dessert is quick and easy to whip up – and it's also the perfect way to use up any overripe bananas without making the same old banana bread. To turn it into real treat, add your favourite fruits and toppings. Make sure you’re hungry before you start, as you’ll have to eat it quickly before it melts!
Forget avocado on toast and pancakes – these cinnamon rolls are set to be your new favourite brunch, so get a pot of coffee ready and settle down for five minutes of baked bliss. Made with pistachio, citrus and dark chocolate, these spiral-shaped beauties take a classic recipe to new heights. They're best served warm, straight from the oven.
Get the recipe for pistachio, citrus and dark chocolate cinnamon rolls here
You can make this cake all year round, as it uses frozen pitted cherries instead of fresh ones. It's simple to make, with enough to serve around 12 people – but the chocolatey, cherry-studded sponge is so delicious, you'll want it all for yourself.
Get the recipe for dark chocolate and cherry sheet bake here
This easy, no-bake cake requires minimal effort to prepare – just note that it'll need to chill in the fridge for at least three hours before you can dig in. Full of flavour and texture, it’s packed with crunchy toasted seeds and zingy dried fruit, with chopped ginger cookies bringing a little warmth. Try slicing it up into squares to serve as after-dinner petit fours with a cup of coffee.
Get the recipe for pistachio and tahini chocolate fridge cake here
Here's a lightly spiced carrot cake packed with raisins, orange and chocolate chips. To make it even more irresistible, it's covered with a brown butter cream cheese frosting that tastes like toasty caramel. What's not to love? It will keep for three to four days, and the undecorated cake can be frozen.
Who doesn't love a chocolate cookie? At first glance, the bold flavours used in this recipe sound like they might clash, but the tahini brings a welcome savouriness to balance out the sweetness. Quick and easy, the recipe makes 28 cookies, so there will be plenty to go around. You're supposed to leave them to cool once they're ready, but we wouldn't blame you for sneaking a few warm ones fresh from the oven.
Get the recipe for brown butter, banana, tahini and chocolate cookies here
Pairing chocolate with tahini (sesame seed paste) adds a hint of savouriness and nuttiness that prevents these brownies from getting too sickly. Not only that but, thanks to the addition of sweet, warming dates, you won't need to use as much processed sugar to make them. The brownies will keep for up to three days and freeze well, too.
This beautiful cake is fudgy and chocolatey, with a delightfully light texture – but it's not too sweet or overly rich. It's perfect served straight from the oven with a dollop of ice cream or double cream, but it also tastes great a day or two after you’ve made it, served at room temperature.
These boozy brownies combine the malty sweetness of Guinness dry stout with a velvety buttercream. Deliciously moreish, they'd make the perfect accompaniment to an afternoon cup of coffee. They take just over an hour to make, but we can assure you that it'll be time well spent.
Chocolate lovers don't always want their treats to be overly sweet. This dark chocolate sorbet is the perfect balance; you still get that cocoa hit, but without any overwhelming sugariness. The recipe recommends using an ice cream maker, but you can make it work if you don't have one. Simply freeze the mixture for a couple of hours before blending, freezing again, and blending once more. Voilà – easy chocolate sorbet!
White chocolate and raspberries are a match made in heaven – and this recipe is proof. What's more, you'll get a double chocolate hit, as the brownies are made with both white chocolate chips and dark chocolate. Marble in a cheesecake mixture, add fresh raspberries, then bake.
Get the recipe for chocolate and raspberry cheesecake brownies here
French toast might traditionally be eaten for breakfast or brunch, but it also makes a quick and decadent dessert. Stuffed with dark chocolate, these crunchy little parcels take just 20 minutes to prepare – and you can also experiment with different fillings if you like.
Gorgeously gooey and decadently rich, this elegant cake would make the perfect dinner party dessert. Though it looks complicated, it's deceptively easy to make – you can prep it in just 20 minutes, then leave it to do its thing in the oven. Everyone will want a slice!
Get the recipe for flourless chestnut, rum and chocolate cake here
With only three ingredients (plus a pinch of salt), this is the easiest mousse ever – and it takes just 15 minutes to make. As a bonus, it tastes even better the day after you've made it. You can add a drop of liqueur to make your mousse more grown up, or give it a pretty finish by adding edible glitter or chopped toasted nuts.
These soft, chewy cookies are guaranteed to take care of all your chocolate cravings, as they're packed with dark chocolate chips. You'll need to chill the dough for a few hours before baking (or you can freeze the unbaked dough, then bake from frozen – just add a few minutes to the cooking time).
White chocolate and raspberries are an irresistible combination – but add chocolate brownies to the mix, and you've got something really special. With our easy, speedy recipe, you can have a tray of these tasty little wonders ready to eat in less than an hour (perfect in a chocolate emergency). Just be patient with the white chocolate; don’t stir it while you’re melting it, or it could go lumpy.
Get the recipe for dark and white chocolate brownies with raspberries here
For this easy cake, you'll need to make one extremely chocolatey mixture. Bake half of the mixture first, until it's cooked through and quite firm, then add the remaining mixture and bake until it's still slightly squidgy. The result is a crisp base with a fudgy cake topping. Serve with whipped cream and seasonal fruit for even more deliciousness.
This decadent, grown-up cake can be on the table in under 30 minutes – and all you'll need to make it are eggs, dark chocolate, olive oil, a touch of sugar and some espresso. The richness of the dark chocolate and espresso would pair perfectly with vanilla ice cream or a dollop of double cream.
Get the recipe for dark chocolate and espresso mousse cake here
These chocolate, fruit and nut bars are wonderfully easy to make: simply mix together toasted nuts, dried fruits, chopped biscuits and melted chocolate, then leave the whole lot to set in the fridge. They're great little snacks to have to hand when you're in need of a mid-afternoon pick-me-up.
Named because its flavour is reminiscent of a hot chocolate drink, this is a perfect celebration cake. You'll need three baking tins for the layers, or you can bake the cake in batches. It's filled and covered with a chocolate butter icing, then topped with whipped cream and marshmallows. It's definitely one for those with a sweet tooth!
Dairy and egg-free, these easy fridge bars are perfect for vegan chocolate lovers. The surprise ingredient is chickpeas, which are blended in the food processor with dates, peanut butter, raw cacao and vanilla. So easy to make, the mix is set in a tin, then drizzled with melted chocolate. The bars will keep for up to four days in the fridge.
Get the recipe for chocolate and peanut butter fridge bars here
Most shop-bought fudge is tooth-numbingly sweet – but not this homemade version. Adding salt to the fudge gives it more balance, topping it with dark chocolate makes it dangerously addictive, and the crunchy peanut butter gives it a wonderful texture. It takes 20 minutes to make and will keep for a week in an airtight container.
Rich, fudgy brownies are always a crowd-pleaser, but add a dollop of homemade dulce de leche – a salted caramel milk jam – and brownie fans will love you forever. Make the dulce de leche a day ahead (it will also keep for up to a week in the fridge). Any leftovers would be fabulous served with ice cream.
Get the recipe for chocolate brownies with dulce de leche here
Here's a showstopper that's ideal for a special occasion. Here, a light chocolate and roasted hazelnut sponge is filled with whipped cream and flavoured with Irish cream liqueur. The praline decoration is homemade, but you could buy a nutty praline bar instead if you're not confident making caramel.
This is a very chocolatey version of a surprise pudding. As the pudding bakes in the oven, the mixture separates to form a dense, chocolatey sauce underneath a light sponge. It's a simple recipe everyone will love, especially if you serve it with thick cream or ice cream.
These delicious triple chocolate treats combine a layer of dark chocolate brownie, a layer of nutty caramel sauce and a top layer of cheesecake. You'll need to freeze the sticky nut centre for 30 minutes, and the finished brownies will need to set overnight in the fridge, but trust us – it's worth the effort.
Get the recipe for triple chocolate cheesecake brownies here
This is a vegan recipe, but you can substitute the plant milk for cow's milk and the vegan margarine for butter if you prefer. The caramel is spread over the pastry base, then topped with a rich dark chocolate ganache. You'll need to leave it to set in the fridge for a couple of hours.
If you like your chocolatey desserts quick, easy and a little bit rustic (not to mention delicious), you need to make this. Our chocolate torte recipe is simple enough that anyone can manage it, plus it’s gluten free – perfect if you’re catering for any coeliacs. Finish off with a magic dusting of cocoa powder or icing sugar to make it look perfectly polished.
Baked cheesecakes tend to be less cloying than fresh – and this one's topped with sour cream and chocolate curls, making it utterly irresistible. With a simple biscuit base, this cheesecake must be chilled for a few hours before serving, so make sure you leave yourself enough prep time. If cherries are out of season, use jarred or frozen cherries instead; it'll still taste divine.
Get the recipe for Black Forest chocolate cherry cheesecake here
This lovely cake is made using malted chocolate powder for both the sponge and chocolate butter icing, and it's topped with Maltesers (just try not to eat them all before you're ready to decorate). The bonus is you can freeze the icing and cake separately, then thaw both at room temperature when you're ready to assemble and serve.
Otherwise known as a melting middle chocolate pudding, this baked delight – with its gooey, warm centre – is always a winner. If you don't have dariole moulds (cylinder-shaped moulds used to bake fondants), you can use ramekin dishes instead. You don't have to turn them out onto a plate; just pile fresh raspberries and thick cream on top.
You'll need to leave this indulgent cheesecake to set overnight in the fridge – but once that part's done, it'll take less than half an hour to put together. To make it, a classic biscuit base is topped with cream cheese, cream and melted white chocolate. For the chocolate shavings, simply use a potato peeler and a whole bar of thick white chocolate.
The perfect showstopper to unveil when you have guests over, this beautiful cheesecake combines a classic digestive biscuit base with a Middle Eastern–inspired topping of dark chocolate, pistachios and tahina (a paste made of ground tahini and spices). For even more wow factor, sprinkle it with chopped nuts and sesame seeds before serving.
Get the recipe for tahina, chocolate and pistachio cheesecake here
The chocolate Yule log may be a Christmas treat, but we'd be happy to see it grace the dinner table all year round. It's made by filling and covering a soft sponge with chocolate mousse – but for a fruity twist, you could try adding crushed raspberries to the filling too. It's best made the day before serving.
Here, a retro favourite is given a makeover. This baked Alaska is made by lacing chocolate ice cream with amaretto liqueur, scooping it into a chocolate sponge, then topping with amaretto meringue. To get that perfect, slightly scorched look, you can either use a blow torch to colour the meringue or pop it into a hot oven for a few minutes.
This rich chocolate cake is pleasingly easy to make. It's less sweet than most traditional chocolate cakes – with a fabulously smooth, slightly bitter ganache – and the whole thing is finished with a liberal scattering of nuts and jewel-like figs. Not everyone has a fancy bundt tin, but our recipe will work just as well if you use a standard tin (you just might need to adjust your cooking times slightly).
Get the recipe for fig and Brazil nut chocolate mud cake here
With their melted white chocolate and orange centres, not only do these little puddings look great, but they're also surprisingly simple to create. Just make a dark chocolate sponge mixture, then place a frozen white chocolate and orange curd disc in the centre. To get ahead, you can prepare them the day before serving and leave them in the fridge until you're ready to bake.
There are a few steps involved in making this lovely tart – but thankfully, none of them are difficult. The base consists of a Greek pastry (made with olive oil and orange) which, once baked, is soaked with a cinnamon and honey syrup. The tart is then filled with dark chocolate ganache and topped with crushed roasted nuts. This recipe also contains instructions for hazelnut ice cream, but if you're low on time, the tart will go just as well with the shop-bought ice cream of your choice.
With a classic filling of strawberries and cream, this cake is perfect for a special occasion. Although it looks gorgeous, it's surprisingly simple to make – so even if you're not an experienced baker, you're sure to impress everyone with your skills. You’ll want to get your old-fashioned sandwich tins out for this recipe; the batter is thin, so it may escape from springform versions.
Get the recipe for chocolate cake with strawberries and cream here
Now take a look at our ranking of the world’s greatest chocolate bars
Last updated by Emily Shardlow-Price.