Anyone have a UNIQUE Cake Recipe?

Hi All,





My boyfriend's birthday is coming up and it's a special one (30). Anyway, every year I always make him a cake. To carry on with tradition I'm looking for a good cake recipe for this year. I'm looking for a cake recipe that is unique in some way (not just a Betty Crocker mix, though if it is one it's somehow been expanded with ingredients, fillings, or toppings). It would have to be something that could be made with normal appliances like a mixer, regular kitchen oven, etc. Any good ideas? I've made a cherry poke cake, pineapple upside cake, and red velvet cake already to name a few. He likes most fruits (cherries, bananas, etc. He's not big on berries of any kind though) and loves chocolate.





Thanks!Anyone have a UNIQUE Cake Recipe?
I am planing to make this cake for a birthday in july. It is a lemon cake, filled with raspberry jam (I might replace it with fresh raspberries), and lemon buttercream.


It might look complicated, but it is not. I might make my own lemon buttercream to decorate the cake. If you bake it, let me know how it turnes out.





Perfect Party Cake


from Dorie Greenspan’s Baking From My Home to Yours


cake


2 1/4 cups cake flour


1 tbsp baking powder (3/4 tsp adjusted for altitude)


1/2 tsp salt


1 1/4 cups whole milk or buttermilk(Dorie recommends buttermilk with the lemon)


4 large egg whites


1 1/2 cups sugar


2 tsp grated lemon zest


1 stick (8 tbsp or 4 oz) unsalted butter, at room temperature


1/2 tsp pure lemon extract


buttercream


1 cup sugar


4 large egg whites


3 sticks (12 oz) unsalted butter, at room temperature


1/4 cup fresh lemon juice (from 2 large lemons)


1 tsp pure vanilla extract


finishing


2/3 cup seedless raspberry preserves stirred vigorously or warmed gently until spreadable


1 1/2 cups sweetened shredded coconut (omitted)


Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.


Cake: Sift together the flour, baking powder and salt. Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs beating until the batter is homogeneous, then add the last of the dry ingredients. Finally, give the batter a good 2- minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula. Bake for 30-35 minutes, or until the cakes are well risen and springy to the touch – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unfold them and peel off the paper liners. Invert and cool to room temperature, right side up (the cooled cake layers can be wrapped airtight and stored at room temperature overnight or frozen for up to two months).


Buttercream: Put the sugar and egg whites in a mixer bowl or another large heatproof bowl, fit the bowl over a plan of simmering water and whisk constantly, keeping the mixture over the heat, until it feels hot to the touch, about 3 minutes. The sugar should be dissolved, and the mixture will look like shiny marshmallow cream. Remove the bowl from the heat. Working with the whisk attachment or with a hand mixer, beat the meringue on medium speed until it is cool, about 5 minutes. Switch to the paddle attachment if you have one, and add the butter a stick at a time, beating until smooth. Once all the butter is in, beat in the buttercream on medium-high speed until it is thick and very smooth, 6-10 minutes. During this time the buttercream may curdle or separate – just keep beating and it will come together again. On medium speed, gradually beat in the lemon juice, waiting until each addition is absorbed before adding more, and then the vanilla. You should have a shiny smooth, velvety, pristine white buttercream. Press a piece of plastic against the surface of the buttercream and set aside briefly.


Assemble: Using a sharp serrated knife and a gentle sawing motion, slice each layer horizontally in half. Put one layer cut side up on a cardboard cake round or a cake plate protected by strips of wax or parchment paper. Spread it with one third of the preserves. Cover the jam evenly with about one quarter of the buttercream. Top with another layer, spread with preserves and buttercream and then do the same with a third layer (you’ll have used all the jam and have buttercream leftover). Place the last layer cut side down on top of the cake and use the remaining buttercream to frost the sides and top. Press the coconut into the frosting, patting it gently all over the sides and top.


Storing: The cake is best the day it is made, but you can refrigerate it, well covered, for up to two days. Bring it to room temperature before serving. If you want to freeze the cake, slide it into the freezer to set, then wrap it really well – it will keep for up to 2 months in the freezer; defrost it, still wrapped overnight in the refrigerator.Anyone have a UNIQUE Cake Recipe?
Pea Pickin' GoodCake





Vegetable cooking spray


1 box Yellow Cake Mix, with pudding in the mix


1 sm. (11-oz.) can Mandarin Oranges, undrained


1 lg. (5.1-oz.) box Vanilla Instant Pudding Mix


1 sm. (8-oz.) ctn. Whipped Topping


1 lg. (16-oz.) can Crushed Pineapple, drained


Orange Slices (optional)


Fresh Mint Leaves (optional)





Prepare a 13x9-inch pan by spraying with vegetable spray. Make the cake


according to the package directions omitting 1/2 of the water; add mandarin


oranges. Bake. While the cake is cooling, mix the pudding and whipped


topping, fold in the pineapple. Spread over the completely cooled cake.


Garnish with the orange slices and mint leaves as desired.
This is incredibly good! If you serve it with a scoop of ice cream, it tastes like an upside-down hot fudge sundae





FUDGE DELUXE CAKE





1 stick butter


1 c. flour


1 c. sugar


4 eggs


1 tsp baking powder


1 16-oz. can Hershey's syrup


2 c. miniature marshmellows


1/2 c. chopped pecans


Topping:


1/2 stick butter


2 squares semi-sweet chocolate, melted


1-1/2 c. powdered sugar


1 egg


1 tsp vanilla





Beat first 6 ingredients together for 4 min. Bake in well-greased 9x13'; pan at 350 for 30 min. WHile still hot, spread with marshmellows %26amp; pecans .... Melt chocolate %26amp; butter; add remaining ingredients. Pour all over cake while still hot. (Very gooey, so serve from the pan)
How about a Cheesecake?


http://www.nigella.com/recipe/recipe_res…








Have fun baking!
I am a huge chocolate cake fan....here are a couple of my favorite recipes:





GERMAN CHOCOLATE UPSIDE DOWN CAKE:





INGREDIENTS


1 1/4 cups water


1/4 cup butter


1 cup packed brown sugar


1 cup flaked coconut


2 cups miniature marshmallows


1 cup chopped walnuts





4 (1 ounce) squares German sweet chocolate


1/2 cup water


2 1/2 cups all-purpose flour


1 1/2 cups white sugar


1 teaspoon baking soda


1/2 teaspoon salt


1 cup sour cream


1/2 cup butter, softened


1 teaspoon vanilla extract


3 eggs








DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Not necessary to grease pan.


In a sauce pan, combine 1 1/4 cup water and 1/4 cup butter or margarine. Heat until butter melts, then stir in brown sugar and coconut. Pour into ungreased 9x13 inch pan. Sprinkle marshmallows and nuts over top. set aside.


For the cake: in a saucepan over low heat, combine chocolate with 1/2 cup water. Heat, stirring, until chocolate is melted. Remove from heat.


In a large bowl, mix flour, sugar, soda and salt. Add sour cream, 1/2 cup butter or margarine, vanilla and eggs. Add chocolate mixture and beat 3 minutes. Carefully spoon batter over coconut marshmallow mixture in pan.


Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until toothpick inserted into center comes out clean. Place pan on foil or cookie sheet to guard against spillage.





PEANUT BUTTER FUDGE CAKE:





2 cups all-purpose flour


2 cups white sugar


1 teaspoon baking soda


1 cup butter


1/2 cup unsweetened cocoa powder


1 cup buttermilk


2 eggs, beaten


1 teaspoon vanilla extract


1 1/2 cups creamy peanut butter


1/2 cup butter


1/4 cup unsweetened cocoa powder


1/3 cup buttermilk


4 cups sifted confectioners' sugar


1 teaspoon vanilla extract





DIRECTIONS


Combine flour, white sugar, and baking soda in a large mixing bowl; set aside.


Melt 1 cup butter or margarine in a heavy saucepan; stir in 1/2 cup cocoa. Stir in buttermilk, and eggs until well blended. Cook over medium heat, stirring constantly, until mixture boils. Remove from heat. Mix into flour mixture, stirring until smooth. Stir in 1 teaspoon vanilla. Pour batter into a greased and floured 13 x 9 inch baking pan.


Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until an inserted wooden pick comes out clean. Cool 10 minutes on a wire rack. Carefully spread peanut butter over warm cake. Cool completely.


To Make Frosting: Combine 1/2 cup butter or margarine, 1/4 cup cocoa, and buttermilk in a small sauce pan. Bring to a boil over medium heat, stirring constantly. Pour over confectioners' sugar, stirring until smooth. Stir in 1 teaspoon vanilla. Spread chocolate frosting over peanut butter on cake. Cut into squares.
I had a chocolate cake on my birthday and it was gorgeous:


Ingredients


110g butter at room temperature


220g dark brown sugar


2 eggs


140ml sour cream


165g self raising flour


55g cocoa


½ tsp bicarbonate of soda


½ tsp baking powderFor the chocolate curls


1 bar of milk chocolateFor the frosting


200g dark chocolate


1 tbsp cocoa powder


Hot water


140ml double creamFor the filling


165g icing sugar


½ tsp ground coffee beans


2tbsp cocoa powder


150g Butter, at room temperature


Few drops vanilla essence





Small jug of double cream to serve


Preparation


1. Butter the tins and line with greaseproof paper. For the cake, cream together the butter and sugar using an electric whisk. Gradually beat in the eggs. Add the sour cream. Sieve together the flour, cocoa, bicarbonate of soda and baking powder. Fold in to the mixture.





2. Divide the mixture into the two tins. Bake for 20-25 minutes at 180C.





3. For the curls, use a cheese slicer to “peel” curls from a bar of chocolate which has been left to reach room temperature.





4. For the frosting, melt the chocolate. Make the cocoa into a paste by adding hot water. Add the cocoa to the melted chocolate. Transfer to another bowl. Then pour double cream in and stir until thickened. Leave to cool so it goes harder.





5. Meanwhile, make the filling. Sieve icing sugar, coffee and cocoa into a bowl. Add butter and mix together until creamy. Add a few drops of vanilla essence.





6. Once the cakes are cooled, spread the filling over one and sandwich the two together. Use a pallet knife to smooth the frosting over the top and sides and decorate with the chocolate curls.





7. Serve with cream.


(you can also put this cake n the microwave n melt it :P)





Alternitavly u can make these chocolate melt in the middle puddings which are usually avalible in marks and spencers and people went mad over them (you had to get there early in the morning if u wanted to buy these)


these ones have orange in them:


Ingredients


60g/2½oz butter, softened


60g/2½oz good-quality dark chocolate, broken into squares


½ tsp orange zest


2 tsp black coffee


2 medium free-range eggs


2 free-range egg yolks


50g/2oz caster sugar


50g/2oz plain flour


raspberries, crème fraîche, ice-cream, whipped cream or custard, to serve








Method


1. Preheat oven to 180C/350F/Gas 4.


2. Place a baking sheet in the oven and lightly grease four 150ml ramekins.


3. Set a bowl over a pan of simmering water, ensuring the base of the bowl does not touch the water. Place the butter, chocolate, orange zest and coffee into the bowl. Let the mixture melt gently over the heat and mix together.


4. Meanwhile crack the eggs into a medium bowl and add the extra egg yolks and sugar. Beat the mixture with an electric or hand whisk until it turns into a pale mousse with twice the volume.


5. Add the chocolate mixture and flour to the mousse mixture and very gently fold the mixture together with a large metal spoon, using big light scooping movements to keep the air in. Ensure that you get right to the bottom of the bowl.


6. Pour the mixture into the ramekins and place on the baking sheet in the oven.


7. Cook for 12 minutes. Ensure that you do not open the oven door because you want the puddings to rise, and be cooked on the outside but just soft in the middle.


8. To serve, eat the pudding as it is or run a knife around the edge of the ramekin, put a plate on top and invert. Then tap the ramekin to turn it out and serve with one of the above suggestions.


- this is worth everything to make these they are the best thing ive ever tasted tho u have to eat them straight away because the inside can go hard so if you have to wait keep them heated because these are GORGEOUS!!!!!!
Looks like you're getting plenty of chocolate cake recipes. How does he feel about bananas?





Hummingbird banana cake





Ingredients:


3 cups all-purpose flour


2 cups granulated sugar


1/2 teaspoon salt


2 teaspoons baking soda


1 teaspoon ground cinnamon


3 eggs, beaten


1 1/4 cups vegetable oil


1 1/2 teaspoons vanilla extract


1 can (8oz) crushed pineapple, well drained


1 cup chopped pecans


2 cups chopped firm ripe banana


.


Cream Cheese Frosting:


16 ounces cream cheese, softened


1 cup butter, room temperature


2 pounds confectioners' sugar


2 teaspoons vanilla extract


1/2 to 1 cup chopped pecans





Preparation:


Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.





Cream Cheese Frosting:


Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.





Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.