Ebony Chocolate Cake w/ Jeannie's Frosting ~ Better than the best!

Mary Louise


This is my own recipe. I love baking with Ghiradellis chocolate. I did a make over of my favorite chocolate cake recipe. This cake is fabulous.
Family and friends love it!

The frosting I call Jeannie's, because I got the recipe from Jeannie a girl I worked with back in 1978. The original cake recipe was her aunts and this is the frosting she used on the cake. I had not made it in years, because it called for an egg white. I now use meringue powder instead. I even like the results better that the fresh egg white too!

You can also use your favorite frosting or I love Yummy Vanilla Buttercream by Sherry Symmonds. You can find it right here on Just A Pinch.

★★★★★ 1 vote
15 Min
55 Min


1 4 oz
bar baking bar of ghiradelli 100% cocao
2 c
1/3 c
1 c
1 3/4 c
all purpose flour or
2 c
cake flour
2 tsp
baking soda
1 tsp
baking powder
1 tsp
1 c
strong cooled coffee
2 tsp
real vanilla extract
jeannie's frosting:
1/2 c
1/2 c
butter, room temperature
1 c
2 tsp
vanilla extract, white
3/4 c
boiled milk, cooled
3 tsp
meringue powder


1Melt chocolate in sauce pan. Add sugar. Mix. Add to large mixing bowl.
2Add oil. Beat. Add eggs. Beat until combined.
3Add buttermilk. Beat to combine. Add flour, baking soda, baking powder and salt. Beat to combine.
4Add coffee and vanilla. Beat for 2 minutes. Stopping to scrape bowl twice.
5Grease and flour a 13x9 inch pan. I use Bakers Joy or Pam with flour.
6Bake in a 325 degree oven for 50-60 minutes or until toothpick comes out clean.
All ovens vary!
7Note: baking in a 325 degree oven helps bake a level cake.
8To make Jeannie's Frosting:
Put all ingredients in a mixing bowl. Beat on high speed for 15 minutes. I use my kitchen aid stand mixer with the whip.
9Frost cake when cake is cool. I refrigerate this cake.

About Ebony Chocolate Cake w/ Jeannie's Frosting ~ Better than the best!

Course/Dish: Cakes, Chocolate
Other Tags: Quick & Easy, For Kids