Name: Black Chocolate Cake
Ingredients: one cup butter; four cups brown sugar; one cup sweet milk; one-half cups flour; two teaspoons baking powder; one cup hot water; two teaspoons vanilla; three eggs

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 ↓

Black Chocolate Cake

Ingredients

Directions

Make the batter

Combine butter, brown sugar, sweet milk, eggs, flour, baking powder, and grated chocolate.
Pour over chocolate, one cup hot water, and two teaspoons vanilla.

Bake and serve

Bake in dripping pan.
Serve with or without whipped cream.

Nutrition, whole recipe (rough)

845Calories

27 gProtein

26 gFat

121 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

Photo for illustrative purposes only · Contact us to use it

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.

Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Butter + milktop 7% of all pairs

Smell alikemoderate

Cooked together81,283 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Sugar + vanillatop 8% of all pairs

Smell alikelow

Cooked together35,032 recipes

Shared aroma: beta-damascenone (apple, rose).
Butter + flourtop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Flour + vanillatop 12% of all pairs

Smell alikemoderate

Cooked together19,241 recipes

Shared aroma: isobutyraldehyde (malty, green).

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

Butter: Adds richness and a tender crumb by coating flour and sugar with fat.
Brown sugar: Adds sweetness, moisture, and a deeper flavor to the cake.
Eggs: Bind the batter and help give the cake structure as it sets.
Flour: Provides the structure that holds the cake together as it bakes.
Baking powder: Releases gas in the batter, helping the cake rise and become light.
Sweet milk: Adds moisture and helps make the batter smooth and tender.