Large Chocolate Yeast Cake

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. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Chocolate + nutstop 10% of all pairs
   Smell alikemoderate
   Cooked together440 recipes

   Shared aroma: furaneol (caramel, strawberry).

3. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Sugar + chocolatetop 13% of all pairs
   Smell alikemoderate
   Cooked together15,404 recipes

   Shared aroma: guaiacol (smoky, sweet).

5. Flour + nutstop 13% of all pairs
   Smell alikemoderate
   Cooked together1,180 recipes

   Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter

Creams with sugar to trap air, giving the cake a tender, fine crumb.

Eggs

Add structure and richness, binding the batter as the cake sets in the oven.

Cake flour

Provides the main structure of the cake as its starches set during baking.

Baking soda

Reacts with the batter to produce gas that helps the cake rise.

Cake yeast

Adds additional lift and a fermented flavour during the refrigerated rest.

Chocolate

Adds flavour and colour to the cake.

The step that matters

Swap the nuts

How well each one fits the dish's main ingredients (butter, sugar, egg, flour, milk, chocolate):

1. Almondfits better
2. Hazelnutfits better
3. Pecansfits better
4. Nutsthe original

Fit is the average pairing score against butter, sugar, egg, flour, milk, chocolate. Candidates are from the same food group and used in at least 100 recipes.