Eisenhower's Chocolate Cake

President 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.