1. Preheat the oven to 325°. Butter and flour two 9-inch-square cake pans. 2. In a medium bowl, whisk the cake flour, cocoa and baking powder. In a medium saucepan, melt the butter in the milk over ...

Amy Guittard’s new cookbook (Chronicle, $25) is filled with stories, tips and decadent recipes from her family’s San Francisco chocolate company. It’s sheer heaven for chocoholics, with recipes for ...

Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. There is no cake that feels more like a birthday cake than a sprinkle cake. The kaleidoscope of rainbows when you ...

This dessert is two in one! First, it’s a rich chocolate cake baked with my signature holiday spice blend, covered in a sumptuous chocolate frosting. But it is also a fully assembled gingerbread house ...

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