The Best Ways to Use Cocoa
Cocoa-Carrot Cake with Cocoa Crumble
William Werner likes carrot cake but was curious to experiment with the classic. So he added cocoa to the batter, resulting in this moist loaf with a chocolaty crumb topping.
Sour Cream-Cocoa Cupcakes
These cocoa-laden cupcakes make a delightful surprise for gluten-free chocoholics. Sour cream gives the cupcakes a moist and dense texture, leaving you more satisfied with each delicious bite.
Let the kids assist you with the preparation of this decadent confection. They can help scoop the chocolate into balls then roll them in cocoa.
Sift some unsweetened cocoa over the top of each mousse in this creamy and decadent low-sugar dessert.
Chocolate Banana-Caramel Shortcakes
These dusky cakes are enriched with cocoa and butter. Patting the dough into a single disk keeps it from being overworked so the shortcake stays tender.
Extreme Lemon and Chocolate Roulade
Lemon and chocolate are a lovely and lively pair in this roulade. If you prefer milder lemon flavor, you can omit the rind from the filling. Or, if you are a bold lemon lover (like me), don't strain the rind out of the filling--enjoy the tartness and texture it provides.
Very Chocolate Milk Shake
This 4-ingredient chocolate milk shake gets double chocolate flavor from chocolate frozen yogurt and cocoa powder.
Kids will love helping you make these fluffy confections, and adding cocoa and two types of chocolate chips just increases the excitement. Tote these marshmallows to a bonfire and enjoy roasting them under the stars.
Classic Fudge-Walnut Brownies
The most recent recipe in the competition, it won unanimously because of the intense richness from cocoa, melted chocolate, and chocolate chunks. --Recipe by Maureen Callahan, September 2011
Lucky recipients will enjoy receiving bags of Cocoa-Cinnamon Popcorn to munch on.
Milk-Chocolate-Frosted Layer Cake
This cake from Karina Gowing, the pastry chef at Arrows Restaurant in Ogunquit, Maine, is perfection for anyone who loves frosting. The ultracreamy icing, which is almost like a milk-chocolate ganache, gets spread liberally over layers of light, delicate, cocoa-flavored cake.
Chocolate Ladyfinger Cake
Dutch process cocoa has less acidity than regular cocoa, and it gives the pudding mixture a smoother chocolate flavor.
Apple pie spice and ground ginger liven up the flavor in Gingerbread Cocoa.