Cake

This incredibly dark, extra-moist cake is meant for serious chocolate lovers. Dutch-process cocoa powder and baking soda give it a deep color. Top with light, fluffy meringue or your favorite frosting.

You can either freeze this, akin to a semifreddo, which is my preference, or simply chill it in the refrigerator, which will, of course, give it a softer finish.

Dairy free, rustic and easy to make, this fruit-layered cake works equally well with stone fruit in summer or firm pears in winter.

This simple snacking cake could be breakfast—or an afternoon pick-me-up. It’s a great way to put any lingering cans of cranberry sauce to good use.

This cheesecake has a chocolatey rich mousse-like texture that is absolutely amazing.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

These pistachio- and almond-studded sweets are made with semolina and ghee. Eat the halva hot and soft out of the frying pan, or press it into a cake tin and cut it into squares.

The dark brown sugar gives this cake a little molasses edge, which cuts the sweetness of the berries and the richness of the cream cheese.

Whole wheat flour and miso make this crumb cake a little sweet, a little savory, and entirely delicious.

In essence, this is a sweetened cake made from cheese. I sometimes equate this dessert to the Indian version of Mexican flan because of its caramelized topping.