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 ...

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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 ...

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 ...