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Chocolate Cream Cake

From an old cookbook · modernised transcription
By United Methodist Church (Grayville, Ill.) · From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Chocolate Cream Cake

Ingredients

Directions

  1. Cream. — Three-fourths cup grated chocolate (two squares Baker's Chocolate), one-half cup sweet milk, two-thirds cup dark brown sugar, and the yolk of one egg. Boil together until like custard and set away to cool.

  2. Cake. — One cup dark brown sugar, one-half cup butter, two cups sifted flour, one-half cup sweet milk, two eggs, and flavor with vanilla. Beat the cake until light and then add the cream, then add one tea- spoonful soda dissolved in a little warm water.

  3. Icing. — Take the juice of one lemon and stiffen to the proper con- sistency with powdered sugar. — Mary Melrose.

Nutrition, whole recipe (rough)

1000Calories
29 gProtein
35 gFat
141 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

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

By United Methodist Church (Grayville, Ill.). 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.

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 + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Tea + lemontop 8% of all pairs
    Smell alikemoderate
    Cooked together610 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Chocolate + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together163 recipes

    Shared aroma: 2-ethyl-3,6-dimethylpyrazine (roasted, nutty).

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

Swap the lemon

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

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

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

More chocolate cream cake recipes

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