Family man and chocolate cake

Family man and chocolate cake

I look forward to watching this every year it feels so special.

I’m the beginning kate says

“You want to do something great let’s flush the plan and start our life right now I choose us!”

I was in a similar situation my husband was in college and had a year to go and I remember him being home from college planning on going back, I was devastated at the thought. But my husband flushed the plan he chose us and stayed with me and I’m so glad he did !

If you haven’t seen the movie you might wonder why chocolate cake??? Your just going to have to watch it to find out😂

I chose ina gartens chocolate cake because it’s really the best!

• 1¾ cups all-purpose flour
• 2 cups sugar
• ¾ cups good cocoa powder, such as Valrhona
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk, shaken
• ½ cup vegetable oil
• 2 extra-large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup freshly brewed hot coffee
• Chocolate Buttercream Frosting (recipe follows)

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.

Note: For cupcakes, reduce bake time to 25-30 minutes.

Chocolate Buttercream Frosting (frosts one cake, or 12 cupcakes)

• 6 ounces good semisweet chocolate, such as Valrhona (see note)
• ½ pound (2 sticks) unsalted butter, at room temperature
• 1 extra-large egg yolk, at room temperature
• 1 teaspoon pure vanilla extract
• 1¼ cups sifted confectioners’ sugar
• 1 tablespoon instant coffee granules, such as Nescafe

Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until just melted and set aside until cooled to room temperature.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake