Skip to main content
Dessert

Chouolate Jelly Cake

A layered sponge cake with chocolate jelly between the slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Chouolate Jelly Cake

Ingredients

Directions

Prepare the cake

  1. Prepare a sponge cake and bake it in jelly tins or molds.

  2. Slice the cake into layers.

Make the chocolate filling

  1. In a saucepan, combine the milk, chocolate, beaten egg, and sugar.

  2. Heat the mixture over medium heat, stirring constantly, until it thickens.

  3. Spread the chocolate mixture evenly and thickly between the slices of cake.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Milk + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg
Thickens the chocolate mixture as it heats, giving the filling body and a set texture.
Chocolate
Provides the main flavor and rich body of the filling.
Milk
Forms the liquid base that the chocolate and egg blend into.
Sponge cake
Forms the layered structure that holds the filling.

The step that matters

Heat the filling while stirring constantly. The egg thickens as it heats, and if the mixture sits still over direct heat it can curdle or scorch on the bottom of the pan. Constant stirring spreads the heat evenly so the filling thickens smoothly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes