A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Mixture for Filling: Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat together and spread between the layers and on top of the cake.
Preserved exactly as written in the original source
Thoroughly mix two teaspoonfuls baking powder with three and one-half cups flour while dry
Then mix all together
Bake in jelly tins
Modern guidance to help you succeed with this vintage recipe
This 1913 recipe relies on the creaming method, where butter and sugar are beaten together to incorporate air cells that expand during baking, creating a tender crumb. The high ratio of egg yolks (5) to whites (2) in the cake produces a rich, golden color and moist texture due to the emulsifying lecithin in yolks. Mixing baking powder with flour first ensures even distribution of leavening throughout the batter, preventing pockets of metallic taste and ensuring uniform rise. The boiled chocolate frosting, made with egg whites and sugar, creates a glossy meringue-based icing that sets firm as it cools.
The unfrosted cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The boiled frosting must be made and applied the same day you plan to serve, as it does not store well and can weep or become grainy if refrigerated.
Store the finished cake under a cake dome or inverted large bowl at room temperature for up to 3 days. Do not refrigerate, as the meringue-based frosting will weep and become sticky. The cake is best served within 24 hours of frosting for optimal texture.
AI-generated tips from Chef Cecil's culinary database
The unfrosted cake layers can be baked up to 2 days ahead, wrapped tightly in plastic wrap, and stored at room temperature. The boiled frosting must be made and applied the same day you plan to serve, as it does not store well and can weep or become grainy if refrigerated.
Store the finished cake under a cake dome or inverted large bowl at room temperature for up to 3 days. Do not refrigerate, as the meringue-based frosting will weep and become sticky. The cake is best served within 24 hours of frosting for optimal texture.
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