Need an AMAZING cake recipe! Help :)

Its my partners birthday on Sunday and I want to make him a really yummy cake, I will be making it on Saturday so cant be one that needs to be eaten straight away (if there are cakes like that.). So pleaseee give me your yummiest cake recipes :)

Do have a very yummy Choc Cake using Guinness Stout and Dark Choc with a nice real man's Choc Ganache. Can place this here tomorrow if interested.

Cheers

oh thanks ill have a look at that thread, ooh yes please sounds yummy lol

Chocolate and Guinness Cake with Choc Ganache

Ingredients:
190mil Guinness Stout (Foam not included when measuring)
1 ¼teaspoon Instant Expresso Coffee
¼ cup water
210 grams butter chopped
Either 190 grams Whitakers Rum’N’Raisins 50% Chocolate chopped or
Alternatively, 160 grams very dark chocolate and ¼ cup raisins chopped together
2 cups flour
1 teaspoon baking soda
½ teaspoon sea salt
Just over ¾ cup brown sugar
Heaped cup castor sugar
2 large eggs
¾ cup sour cream
1 teaspoon vanilla extract ( not essence).

For the Ganache;
200 mil cream
2 tablespoons butter
230 grams dark chocolate chopped small.

Now the baking tin needs to be 24cm Ring type fully greased throughout then a piece of baking paper cut to fit bottom of tin plus a strip of baking paper to cover the inside outer wall of tin plus another piece for the middle inner wall – al to be greased.
Place the outside paper in plus the inner middle piece then the bottom piece to overlap the edges of other pieces. Reason is that this cake can stick to surfaces if not prepared fully, a warning.
One can greased and flour all but paper is best.

Preheat Oven to 160C.

Put the first 4 ingredients into a saucepan over medium – low heat and stir to melt the butter, do not allow to boil.
Remove from heat and stir in the chopped very dark chocolate until melted.
Cool.

In a Bowl sift flour, soda and salt.
Add both sugars and combine all dry ingredients thoroughly.

In another bowl, whisk eggs, sour cream and vanilla extract then whisk in the cooled Guinness mixture.
Add the dry ingredients in batches, whisking until combined after each addition and ensuring flour at least is mixed in fully.

Pour the cake mixture into the fully greased – lined baking ring tin.
Bake for 50 to 75 minutes checking at regular intervals from 45 minutes with a skewer until it comes out clean and rotating tin for evenness of baking. Some ovens vary greatly in time but slow low bake is required.
Cool the cake for at least 15 minutes.
Place a cooling rack over the tin and invert the cake onto it.
Ganache;

Put cream and butter into saucepan and heat until just below boiling point.
Remove from heat add chocolate and stir until melted and all is smooth in texture.
Leave for a few minutes until it starts to thicken.
Place the cake on a large serving dish by inverting cake from rack.
Slowly pour over the Choc Ganache evenly all over the cake, allowing excess to drip or run down all sides.
Allow to set completely cooled, can be refrigerated.

Hint, best to have all excess choc welled inside the middle of cake rather than spilling over the outside edge of cake, dish edge and onto the work place surface.

This is very yummy, nice wee treat as well.