Friday, January 27 is National Chocolate Cake Day, and Chicagoland bakery Vanilla Sugar Bakery is celebrating by sharing the recipe for its beloved dessert, the Signature Blackout Cake.

Vanilla Sugar Bakery in Glen Ellyn, Illinois is a scratch bakery that creates a variety of freshly made sweet treats which include signature cakes, designer cupcakes, cookie sets, sweetly stacked cookie sandwiches, gourmet French macaroons and more using the sisters’ own recipes. Founders Maggie and Norma Samaan operate Vanilla Sugar Bakery with a rotating weekly menu of baked goods available for to-go pickup in addition to long-lead custom orders for parties, weddings and various other events.

Vanilla Sugar Bakery Signature Blackout Cake

Cake

Ingredients

  • 2 c sugar
  • 1 2/3 c flour 
  • 3/4 c cocoa (preferably Dutch) 
  • 1 1/2 tsp baking powder  
  • 1 1/2 tsp baking soda 
  • 1 tsp salt 
  • 2 eggs 
  • 1/2 c whole milk 
  • 1/2 c buttermilk
  • 1/2 c vegetable oil 
  • 1 tsp vanilla extract 
  • 1 c hot water (to intensify the chocolate flavor, alter with 1/2 coffee – leftover from the morning pot works great – and 1/2 boiling water) 

Directions

  1. Sift all dry ingredients and set in mixing bowl on low speed
  2. Gradually add in oil, eggs and milk
  3. Scrape bowl and do a quick stir all around bowl
  4. Place mixer on lowest speed and gradually add in hot water or hot water/coffee 
  5. Once again scrape bowl one last time. 
  6. Bake at 325 for 25-30 minutes or center comes out clean with toothpick check (makes best for 3 layer 6-inch or 8-inch depending on preferred cake thickness. 
  7. Once baked remove from pans to cool. Level cakes with knife and place in freezer. 

Chocolate Frosting 

Ingredients

  • 1 c unsalted butter - room temp
  • 1/2 c salted butter - room temp
  • 1 c unsweetened cocoa 
  • 4 c confectioners’ sugar 
  • 1/3-1/2 c half and half 
  • 2 tsp vanilla extract 

Directions

  1. Sift powdered sugar and cocoa together - set aside.
  2. Cream butter at high speed and scraping bowl in intervals until butter is lighter in color.
  3. Slowly fold in powdered sugar and cocoa. once incorporated place back onto mixer at low speed.
  4. Gradually add in half and half until preferred frosting consistency.

Ganache Drip 

Ingredients

  • 1 c milk chocolate chunks or chips 
  • 1 c heavy cream 

Directions

  1. On low-medium heat warm heavy cream until slight bubbles form on edges - not to a boil.
  2. Place chocolate chips in a heat resistant bowl.
  3. Slowly whisk in heated heavy cream to chocolate chips and continue to do so until all heavy cream is added, then whisk quickly to ensure all chocolate is melted. Set aside until slightly cool and dripable at a room temp.