Eisenhower's Chocolate Cake
Submitted by madremac
Eisenhower’s chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.
YIELD
1 cakePREP
20 minCOOK
25 minREADY
60 minPresident Eisenhower was famously passionate about cooking, and this chocolate cake was one of his go-to recipes. It’s a proper mid-century American layer cake built on technique rather than fancy ingredients.
The cocoa gets dissolved in boiling water before going into the batter, which blooms the chocolate flavor and gives the cake a darker, more intense color than just sifting dry cocoa into the flour. Sour milk reacts with the baking soda to create a tender, fine crumb. If you don’t have sour milk on hand, add a tablespoon of white vinegar to regular milk and let it sit for 5 minutes.
Folding stiffly beaten egg whites into the batter at the end is what makes this cake light instead of dense. Don’t rush that step. Gentle folds keep the air in.
The frosting is a classic seven-minute style: egg whites, sugar, and cream of tartar beaten over a double boiler until glossy peaks form. It’s marshmallow-like, billowy, and contrasts beautifully against the rich chocolate layers.
Pro Tips
- Beat the frosting directly over boiling water, not simmering. You need that aggressive heat to cook the egg whites and set the peaks in 6 to 10 minutes.
- Spread the frosting while it’s still slightly warm and pliable. Once it cools completely, it gets stiff and hard to work with.
- Grease AND flour both cake pans well. This batter is sticky and will cling to any bare spots.
Variations
- Add a layer of chocolate ganache between the cake layers before frosting for a double-chocolate experience.
- Use buttermilk as a substitute for sour milk for a slightly tangier crumb.
- Top with shaved chocolate curls for a dressier presentation.
Ingredients
Directions
Sift flour, baking powder and salt.
Cream shortening.
Slowly beat in sugar.
Add egg yolds andvanilla.
Add cocoa, then flour mixture alternately with milk.
Fold in stiffly beaten egg whites.
Pour in 2 greased 9 inch layer cake tins.
Bake 25 minutes in 375 degree F oven.
FROSTING:Combine 2 egg whites, unbeaten with 1½ cups sugar, finely sifted.
Add 5 tablespoons. cold water, a few grains salt and ½ teaspoon Cream of Tartar in top of double boiler.
Stir until sugar is dissolved.
Place over briskly boiling water.
Beat with egg beater until stiff enough to stand in peaks, about 6 to 10 minutes.
Add 1 teaspoon vanilla and beat until thick enough to spread while frosting is cooling.
Keep sides of double boiler scraped down with spatula.
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