7 July 2020 | 6 min read

6 Recipes to Satisfy Your Chocolate Cravings


Maintaining a healthy diet rich in nutritional value is essential, but if you’re anything like us, indulgence {read chocolate cravings} also merits a place in your diet charts. And we personally cannot stop gorging on rich, decadent dark chocolate desserts! To suppress smaller scale cravings, we generally recommend adding small dark chocolate chips to a homemade nut-based trail mix or combine them with chopped almonds and shredded coconut to use as a topping for vanilla Greek yoghurt.

However, if you’re in the mood to “go big or go home” chocolate-wise {or it’s your monthly #treatyoself day} these rich, chocolate recipes are guaranteed to satisfy any craving. Get your chef’s hat on and start with these recipes already. 

Best part? We have you sorted with all the ingredients you need right here.

Fancy Choco Cake


  • Chocolate 70%, chopped – 225 gm
  • Heavy cream – 225gm
  • Cinnamon powder – 1/2 teaspoon (optional)
  • Coffee powder – 2 teaspoons (optional)
  • Salt – 1/4 teaspoon
  • Cocoa powder – to serve
  • Optional toppings – chocolate chips, rose petals, powdered sugar, fruit slices, etc. 


  1. Prepare your cake tin by lightly buttering it and lining with parchment paper
  2. Melt the chocolate over a gentle heat in a double boiler
  3. In another pan, gently heat the cream
  4. If you are the cinnamon and coffee powder, stir them in at this point
  5. Remove the pan from heat and add salt while it is still warm
  6. Pour the chocolate into the cream, and stir slowly until everything is properly mixed
  7. Pour the batter into the cake in and cover with plastic wrap
  8. Refrigerate overnight or until chilled
  9. Once it is chilled, remove from the pan and let it set for 7-8 minutes
  10. Dust a little bit with cocoa powder and sugar powder
  11. You may even top it with fruit slices, and serve

Steamed Chocolate Cake


  • Maida or plain flour – 1 ½ cups
  • Plain curd – 1 cup
  • Sugar – ¾ cup
  • Baking soda – ½ tsp
  • Baking powder – 1¼ tsp
  • Vegetable oil – ½ cup
  • Vanilla essence – 1 tsp
  • Cocoa powder – 3 tbsp


  1. Beat the curd with sugar with an electric beater or a regular whisk
  2. Mix the soda and baking powder, and set aside until the mixture starts to bubble on top
  3. Now add the oil, vanilla essence and mix well
  4. Take 3 tbsp of flour from the measured 1 ½ cups and add the cocoa powder
  5. Sift these powders into the wet ingredients and gently fold until combined well
  6. Grease two muffin cups or other small containers that fit in your steamer/pressure cooker, generously with butter
  7. To these containers, add the batter until they are ⅔ full
  8. Don’t forget to cover the containers with aluminium foil otherwise the water that condenses inside the steamer will fall into the batter. This will obstruct the baking process
  9. Cook for half an hour or until the top of the cake is puffy to touch. You can insert a fork and see if it comes out without moist batter
  10. Cook on low flame for even cooking
  11. After 30 mins, remove the cakes from the pressure cooker. Run a knife along the edge and gently take the cakes out onto serving plates
  12. Dust some sugar, whipped cream, and serve

Chocolate Cake On A Stove Top


  • Butter – 1 cup
  • Sugar – 1 cup
  • Eggs – 4 
  • Plain flour – 1 cup
  • Cocoa powder – 1/2 cup
  • Baking powder – 2 tsp


  1. Whip butter and sugar in a large bowl until fluffy
  2. Whisk in the eggs one at a time. Mix well until thoroughly blended
  3. Sift the flour, cocoa powder and baking powder into the batter and mix well
  4. Into a greased cake tin, pour the batter
  5. Place a plate upside down at the bottom of a deep saucepan and fill with water until the plate is completely covered in water
  6. Bring the water to a simmer, and then carefully place the cake tin on the plate
  7. Steam for about half an hour. It’s essential to add some water if you see it running out while cooking
  8. Once risen and firm in the middle, carefully remove the cake tin. Leave to cool down, and then take the cake out by inverting the tin over a wire rack
  9. Serve with a dollop of whipped cream or chopped fruits

Banana Bread Chocolate Muffins


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup cacao powder
  • 1/4 cup Truvia brown sugar blend (or 1/3 cup coconut sugar)
  • Three ripe bananas, mashed
  • 1/3 cup Greek yoghurt
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 2 tsp vanilla extract
  • 2 tsp aluminium free baking soda
  • Topping
  • 1 cup dark chocolate chips
  • One tbs coconut oil


  1. Preheat oven to 350 F. Line a Jumbo muffin pan with muffin liners and set aside.
  2. In a mixing bowl or a stand mixer add the bananas, vanilla, yoghurt, eggs, coconut oil and sugar. Combine until you obtain a homogeneous mixture.
  3. Add the flour, cacao powder and baking soda and combine with the wet ingredients.
  4. Bake in the preheated oven for 30-35 minutes or until a tester comes out clean. If you do regular size muffins, the baking time would be less. Maybe about 20 minutes! Remove muffins from the baking pan and transfer them to a cooling rack. Cool completely.
  5. On a save microwave bowl melt the chocolate chips and coconut oil. Dip each muffin in the melted chocolate mixture and top with nuts, shredded coconut, cacao nibs or whatever you like.

Baked Mocha Doughnuts


For the Doughnuts

  • 1 cup all-purpose flour, spooned & levelled
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • One large egg
  • Two tablespoons unsalted butter, melted & cooled to room temperature
  • 1/3 cup milk, room temperature (buttermilk preferred or 1%, 2% or whole)
  • One tablespoon plain Greek yoghurt, room temperature, or sour cream
  • Two teaspoons instant coffee powder
  • One teaspoon vanilla
  • Six tablespoons packed light brown sugar, 1/4 cup plus two tablespoons

For the Chocolate Dip

  • 1/2 cup chocolate chips, dark or semi-sweet
  • Two tablespoons unsalted butter
  • One tablespoon cream, heavy cream, whipping cream or half-and-half
  • One tablespoon corn syrup
  • chocolate sprinkles for decorating, optional


  1. Preheat the oven to 350F degrees. Spray a six cavity doughnut pan with non-stick cooking spray
  2. In a large bowl whisk together the flour, baking soda & salt. Set aside
  3. In a second medium-sized bowl whisk together the egg, melted butter, milk, yoghurt/sour cream, instant coffee powder, vanilla & packed brown sugar. Make sure the coffee powder has dissolved, and there are no sugar clumps
  4. Fold the wet ingredients into the flour mixture using a large wooden spoon or rubber spatula, then give the batter a quick whisk to ensure everything is well mixed. Spoon the batter into the prepared doughnut pan. Or pour/spoon the mixture into a large ziplock bag, cut off the bottom corner of the ziplock bag, then pipe the mixture into the doughnut pan. Fill each cavity to about 2/3 full – you should get about 6 to 8 doughnuts total
  5. Bake for 8-10 minutes, or until the doughnut feels slightly firm when touched gently with your fingertips. Allow to cool in the pan for 5-10 minutes, then remove from the pan and continue cooling on a wire rack
  6. While the doughnuts are cooling, make the glaze. Add all the ingredients to a double boiler and melt together over low heat while stirring occasionally. Alternately, add all the ingredients to a microwave-safe bowl and melt in 30-second bursts while stirring after each. Once everything is melted, whisk together until smooth
  7. Dip the tops of the doughnuts in the glaze, and optionally decorate with chocolate sprinkles

Double Chocolate Chip Cookies


For about 30 cookies 

  • 1 cup butter
  • 1 cup of sugar
  • 1 cup brown sugar
  • Two eggs
  • 1/2 tsp vanilla extract
  • 3 cups flour
  • 1 cups ground oatmeal
  • 4 tbsp cacao
  • 1/2 tsp salt
  • 1 tsp Baking powder
  • 1 1/2 tsp baking soda
  • 1/2 cup chocolate drops
  • 1 cup chopped white chocolate


  1. Add butter, sugar and eggs to a medium bowl and mix until fluffy. Stir in vanilla and salt. In a second bowl combine flour, oats, baking powder, cocoa and baking soda; mix well. Put the two mixtures together and knead until even. Finally, add the chocolate
  2. Preheat the oven to 375 ° C convection heat. Form the dough into golfball-sized portions and place with plenty of distance on a baking sheet with parchment paper – 12 cookies a sheet. Bake depending on the desired consistency; eight minutes for cookies with a soft core and about 15 minutes for crispy cookies

Find more recipes here.



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