What are some good ideas for a nice birthday cake?

Question

My birthday's tomorrow (turning 21, yea I'm old don't rub it in), and I keep getting asked what kind of cake I want. Thing is, I don't know, so I'm going to enlist the help of Y!A to help me figure it out (which is where you, the answerer, and my contacts, come in)! = )

Thing is, it MUST be chocolate or some kind of chocolate. And no fruit fillings or toppings. Maybe either triple chocolate, chocolate/peanut butter, chocolate/caramel, white chocolate, something to do with chocolate. Need ideas...help?!!

Answer 1

GERMAN CHOCOLATE CAKE WITH

BUTTERSCOTCH AND CARAMEL  

1 pkg. German chocolate cake mix

1 jar of butterscotch caramel ice cream topping

1 can sweetened condensed milk

12 oz. Cool Whip

3 or 5 Heath Bar candy bars

Prepare German chocolate cake mix according to package directions. While cake is in the oven mix the following: the butterscotch/caramel ice cream topping and the sweetened condensed milk. As soon as you take the cake out of the oven - poke holes in the cake (lots of holes, I used wooden spoon handle) and pour the above mixture over the cake and refrigerate immediately. When cake is completely cool; top with Cool Whip and crushed Heath Bar candy.

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CHOCOLATE CARAMEL NUT CAKE  

1 (18.5 oz.) pkg. German chocolate cake mix with pudding

1 (14 oz.) bag caramels

1/2 c. butter

1/3 c. milk

1 c. chopped dry roasted peanuts

3/4 c. milk chocolate morsels

Prepare cake mix according to package. Spoon half of batter into greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 10 minutes. (Cake will not test done.) Cool for 10 minutes.

Combine caramels, butter and milk in saucepan; cook over low heat, stirring constantly until caramels melt. Spread over cake. Sprinkle peanuts and chocolate morsels over caramel mixture. Spread remaining cake batter evenly on top. Bake at 350 degrees for 20 to 25 minutes. Cut into squares to serve



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TRIPLE CHOCOLATE FUDGE CAKE  

1 pkg. chocolate pudding (cooked type)

1 box dry chocolate cake mix

1/2 c. semi-sweet chocolate chips

1/2 c. chopped nuts

1/2 c. coconut, optional

Yellow cake mix can also be used

Prepare chocolate pudding as directed. Blend any kind of dry chocolate cake mix into hot pudding. Pour into greased 9 x 13 inch pan. Sprinkle with chocolate chips, nuts and coconut. Bake at 350 degrees for 30-35 minutes. Serve warm with whipped cream.

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PEANUT BUTTER CHOCOLATE CHIP CAKE  

1 box white cake mix

3 eggs

1/2 c. creamy peanut butter

1 1/4 c. water

1 c. chocolate chips

1/2 c. peanuts or walnuts

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan or two 8-inch round pans.

In a mixer bowl, combine the cake mix, water, eggs, and peanut butter; mix on slow 1 minute; scrape bowl. Beat on medium speed until smooth. Stir in chocolate chips and nuts. Pour into prepared pans. Bake 30 minutes if using round pans, 35 minutes if using rectangular pan. Cool. Frost as desired.



Hope this helps! =)

Answer 2

These are two of my best chocolate cake recipes, they are both very rich, chocolately and fudgy:

This is a nice, very moist and chocolatey cake.

Deep Chocolate Cake

Ingredients

1/2 cup unsweetened cocoa powder

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup butter, softened

1-3/4 cups sugar

3 eggs

4 ounces unsweetened chocolate, melted and cooled

2 teaspoons vanilla

1-1/2 cups milk

12 ounces semisweet chocolate pieces (2 cups)

1/2 cup butter

8 ounces dairy sour cream

4-1/2 cups sifted powdered sugar (about 1 pound)

Chocolate curls (optional)

Chocolate-Sour Cream Frosting *

Fresh raspberries (optional)**

Fresh mint sprigs (optional)

Directions

Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.

Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.

Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)

Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.

*In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.

**Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.

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Mile-high chocolate cake

This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender and moist, and the frosting is a glossy triumph. It's a natural fit for practically any get-together—from a simple family birthday celebration to an elaborate dinner party.

Ingredients

For cake

5 ounces fine-quality unsweetened chocolate, chopped

2 1/4 sticks unsalted butter, softened

2 3/4 cups sifted cake flour (not self-rising; sift before measuring)

1/4 cup unsweetened cocoa powder (not Dutch-process)

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

4 large eggs, at room temperature 30 minutes

1 cup granulated sugar

1 cup packed light brown sugar

2 cups sour cream

For frosting

1 cup sugar

6 tablespoons all-purpose flour

6 tablespoons unsweetened cocoa powder (not Dutch-process)

1 1/2 cups whole milk

4 ounces fine-quality unsweetened chocolate, finely chopped

6 sticks (1 1/2 pound) unsalted butter, at room temperature

Equipment: 2 (8- by 2-inch) round cake pans

Preparation

Make cake:

Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and peppermint in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:

Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and peppermint until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Cooks' notes:

• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.

• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.

• Cake can be frosted 1 day ahead and chilled, covered.

WA