Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 124,287 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Space Cake
Ingredients
Directions
Prepare
Preheat the oven to 200 °C.
Grease a non-stick baking tray or line it with parchment paper.
Make and shape the batter
Place the butter and sugar in a bowl and mix until a thick batter forms.
Add the flour, baking powder, cannabis, and cocoa powder, and combine with small amounts of water at a time until smooth. If adding any additional ingredients, add them now.
Using a tablespoon, dollop scoops of batter onto the tray, spacing them about ½ inch apart and leaving space from the sides.
Bake and cool
Place the tray in the preheated oven and bake for 10–20 minutes, until the center is cooked. Test with a toothpick; if the batter sticks, bake longer.
Remove from the oven and allow to cool.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Flour + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + cocoa powdertop 13% of all pairsAroma overlapmoderateMentioned together2,244 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Cocoa powder + sugartop 14% of all pairsAroma overlapmoderateMentioned together2,920 recipes
Shared aroma: guaiacol (smoky, sweet).
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Cocoa powder + buttertop 14% of all pairsAroma overlapmoderateMentioned together2,130 recipes
Shared aroma: 2,3-pentanedione (butter, sweet).
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Flour + sugartop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely 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
- Flour
- Provides the main structure that sets as the batter bakes.
- Butter or margarine
- Adds fat for tenderness and a rich, moist crumb.
- White granulated sugar
- Sweetens the batter and helps it brown during baking.
- Baking powder
- Releases gas as it heats, lifting the batter so it rises.
- Cocoa powder
- Adds deep chocolate flavour and some colour to the batter.
The step that matters
Testing for doneness. The centre of a cake sets last, and underbaked batter stays wet and sticky. A toothpick test shows whether the starches and proteins have set through, so baking should continue until it comes out clean.
“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.
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