SFF's 2nd Birthday, a Chocolate Fudge Cake, and a giveaway!

I feel like it was just yesterday that I was writing {this} little post.

But it's been whole year.  And guess what that means? This little blog is turning two today!

Two.

Can you believe it?  Because I can't.

It's been such a great adventure.  Making food.  Getting to know you.  Learning about the wild world of food photography.  Destroying my teeny kitchen on a daily basis.  Creating recipes.  Hearing how much you love a recipe.  Pulling my hair out after a recipe goes bad and I really need to "blog about it".  Submersing myself in a food culture that I could've never dreamed of.  Teaming up with other bloggers.  Eating glorious food...

I could go on and on.

But I won't because there are cake and presents to be had.

Just know.  I love this little blog.  And I adore you even more for reading.  Because without you I wouldn't be sharing these things.  So thank you.  You're the best readers ever.  And I hope you'll stick with me as this little thing continues to grow.
 
Now for the good stuff.  I've said it before, but a birthday wouldn't be complete with out cake and presents.  Obviously.

So, today in celebration of year number two, I'm giving away two copies of Katie Quinn Davies's Cookbook, What Katie Ate: Recipes and other Bits and Pieces to two lucky lucky ducks.

Seriously though.  Have you seen this thing?  It's beautiful.  Beyond beautiful actually.  Please go take a peek.  Click here...now...please?

Okay so now you're in love and need the cookbook.  Well here's how you can get your paws on it:

1 - Follow this blog (using Google Friend Connect on the left hand side of the screen or follow by email directly under GFC)
2 - Leave me a comment.  No stipulations.  No questions to answer.  Just tell me something.  Anything.

And then of course to receive extra entries:
1 - Tweet about this giveaway and include @emilie_bell
2 - Share the giveaway on Facebook
3 - Follow me on Bloglovin

Just make sure to leave a SEPARATE comment for each entry so that I can put your name in multiple times! 

The giveaway will close on Sunday February 24th at midnight so don't be late!

Now the super delicious cake.



Chocolate.  Fudge.  Yum.  Drool.  Happy.  Birthday.



Adapted from What Katie Ate

Makes: 1-9inch two layer cake
Prep Time: 20 minutes
Bake Time: 40 minutes + 20 minutes cooling time
Total Time: 1 hour 20 minutes

{Printable Recipe}

Ingredients:
for the cake-
1 1/4 cup self rising flour
1/2 cup sugar
1/2 cup brown sugar
4 tablespoons butter, melted
1/2 cup good quality cocoa
1 teaspoon vanilla
1 large tablespoon blueberry jam
3 eggs
1/2 cup milk

for the frosting-
170 grams 70% chocolate
1 1/4 cups unsalted butter
1 1/4 cups sugar
1 teaspoon vanilla
1 tablespoon strong coffee 

Directions:

1. Preheat oven to 325°.  In a bowl combine the cocoa, sugar, brown sugar, flour, vanilla, melted butter, and jam.  Whisk to combine.  Add the eggs one at a time, mixing after each addition and then pour in the milk.  Mix until batter is smooth.  Place mixture into a greased 9" round cake tin and bake at 325° for 35-40 minutes or until the center of the cake springs back when touched.  
2. Remove from oven and let sit for 10 minutes.  After 10 minutes turn onto a wire rack and allow to cool completely.  Once cool, slice in half horizontally to make two layers.  (If you want a three layer cake, make double of the above mixture and divide into 3 tins, cooking each layer separately.)
3. To make the frosting, combine butter and sugar in a bowl and beat with a mixer until smooth and creamy.  In a separate bowl melt the chocolate over a pan of lightly simmering water, making sure to keep a close eye on the chocolate.  Once the chocolate has melted, remove from heat and add the vanilla and coffee, mixing it all together.  It will get lumpy but don't worry!  Add this to the butter/sugar mixture, beating on low speed until the frosting is glossy and smooth.
4. To frost, place the first layer on a cake place and spoon icing onto the top.  Spread evenly and start to bring it down the sides with a knife or spatula.  Place the second layer on top and repeat with the remaining frosting until the entire cake is covered.