It's my mum's birthday next week, and she ALWAYS makes a cake for me, my brother, my dad, for every single birthday. So I'm going to make one for her!

Have you got any fave tasty cake recipes? I'm going to have a google anyway but always nice to have tried and tested reviews!

We all like chocolate, or lemon...actually most things sweet, so anything goes!!!

nigella's chocolate fudge cake is amazing - made it a few times and it's always been well received!!

http://www.ivillage.co.uk/food/whosc...6880-2,00.html

This is my ultra-reliable chocolate fudge cake - it hasn't gone wrong yet and I've been making it for years

100g butter
1 tbsp golden syrup
250g golden caster sugar
75g sieved cocoa powder
4 eggs
200g sieved self-raising flour
1tsp vanilla essence
50ml milk

FOR THE FILLING/TOPPING

150ml double cream
25g light muscavado sugar
200g dark chocolate
40g butter

In one bowl, beat the butter and golden caster sugar together until fluffy.

In another bowl, beat the eggs, vanilla essence, and syrup together, then fold into the butter mixture.

Fold the cocoa and flour into this mixture then stir in the milk.

Pour the mix into two 8”/20cm buttered sandwich tins, smooth over, and bake at 180 degrees C ( or equivalent) for twenty minutes or until a knife put into the middle of the cake comes away clean

Remove tins and turn cakes out onto cake rack.

To make the fudge, heat the cream gently in a pan then add the chocolate and sugar, stirring all the time.

Once this has all melted, beat in the butter then leave the fudge until it’s cold and thickened ( about half an hour)

Use the fudge to fill and top the cake

Heh, I find myself having to join the competition and post this absolutely delicious chocolate cake (three layers), which I make as often as I can.

INGREDIENTS
• 660 g packed brown sugar
• 225 g butter or margarine, softened
• 4 eggs
• 2tsp vanilla extract
• 335 g plain flour
• 65 g baking cocoa
• 15 g baking soda
• ½ tsp salt
• 305 g sour cream
• 315 ml boiling water

FROSTING:

• 115 g butter or margarine
• 84 g unsweetened chocolate
• 84 g semisweet chocolate
• 600 g icing sugar
• 230 g sour cream
• 2tsp vanilla extract

In a mixing bowl, cream the brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low just until combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 180 degrees C for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.

Tiramisu Cheesecake

24 oz of cream cheese

1 cup granulated sugar

8 oz of mascarpone cheese

3 eggs

4 tablespoons of flour

4 tablespoons Brandy or coffee liqueur

Half a teaspoon of espresso powder

1 tablespoon of double cream

2 tablespoons of grated chocolate

1 x12 oz. package of Lady Fingers

4 Tablespoons of butter, melted


Preheat oven to 350°F. Place a baking dish filled with about an inch of water on the bottom of oven rack.

Using a food processor or blender, process the package of ladyfingers to fine crumbs.

In a small bowl, melt the butter, add 2 tablespoons of the coffee flavoured liqueur or brandy and add the crumbs. Mix to moisten the crumbs. Press the crumb mixture into an 8 or 9 inch springform pan.

In a large bowl, mix cream cheese, mascarpone cheese, sugar and chocolate grated chocolate until very smooth. Add 2 tablespoons coffee flavoured liqueur/brandy and espresso powder and mix. Add the eggs and the flour and mix on slow speed until just smooth. Add a teaspoon of cream if the batter is too thick. Be careful not to over mix. Pour the batter into crust and place on the middle rack of the oven.

Bake at 350°F for 40 to 45 minutes, or until just set.

Let the cake continue to cool at room temperature and then refrigerate for at least 3 hours Refrigerate overnight. Serve with shaved chocolate or chocolate powdered on top.

How about Devils Food Cake ?

http://www.nigella.com/recipes/recipe.asp?article=1699