These chocolate cakes get their kick from chipotle peppers and are served with either a cinnamon custard or a tomatillo sauce.

This olive oil cake is moist, dense and rich with fruity olive oil, orange, lemon, and almonds. Due to the olive oil, the cake only gets better with age.

Wonderful for Christmas, this three layer cake is baked with rich molasses and shredded apple and frosted with a decadent cream and caramel sauce.

A completely satisfying dessert, this cheesecake recipe combines the coffee and cream flavors of a morning cappuccino with bittersweet chocolate.

This buckle is no more than a giant tender muffin that’s bursting with fresh blueberries and topped with crumbs gently suffused with cinnamon and ginger.

A cream cheese-pecan mousse is spread on a sponge cake and the whole thing is rolled up, jelly roll style, called a roulade, for an impressive dessert.

Spice bread. Tea cake. Quick bread. Whatever you call it, this recipe has pedigree–and you don’t need to know its geneology to know this. One taste tells all.

Two cake layers filled with sweet carrots, pineapple, and coconut are filled and swathed in a thick coating of vanilla-scented cream cheese frosting.

Brown sugar makes this dense sweet and buttery pound cake even richer. Drizzle the quick caramel glaze over the top for an elegant presentation.

Far Breton, a specialty of Brittany, France, is a custardy cake similar to a clafouti filled with rum-soaked prunes. Far Breton is great with tea.

Layers of delicate ladyfingers alternate with espresso-and-liqueur laced chocolate mousse. Drizzled over scoops of the cake is a lovely vanilla custard cream.

Lemon and blueberry star in this cake. Blueberry preserve fills the cake and is swirled through the batter. The cake is also iced with a lemon buttercream frosting.

You’re allowed to eat this one for breakfast. Nutty pecans and toasted coconut in a white buttery frosting cover the moist layers of this oatmeal cake.

Chock-full of crunchy nuts and moist dried fruit, this cake is a taste sensation. May we suggest a choice of apricots, plums, pears, or peaches?

These chocolate cupcakes are rich and deeply chocolaty, and the caramel-butterscotch buttercream is, well, need we have to describe it? Utterly divine.

Rich and tender, this yeast leavened cake is moistened by a good soaking of rum syrup and frosted with gianduja cream. No savarin mold? A Bundt pan will do.

A simple almond cake recipe from Alice Waters that abides by her rule of “cook simply”. Accompany with fruit jams and top with sliced almonds.

This fudge-like mousse cake pushes the opulence barometer right to the edge. A cinnamon nut crust holds a 1 1/2 pounds of bittersweet chocolate mousse.

Bon Appetit’s vanilla cheesecake scented with orange peel and topped with sweetened fresh cranberries is a perfect fall dessert when cranberries are fresh.

Part bread, part cake, kugelhopf is made like brioche, but not as rich. This one is studded with raisins and brushed with a butter and dusted with sugar.