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Dessert

Chocolate Fudge Cake

A chocolate cake with a fudge filling between two layers.

From an old cookbook · modernised transcription
By United Methodist Church (Grayville, Ill.) · From a historical cookbook (Internet Archive) · 10 ingredients
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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 ↓

Chocolate Fudge Cake

Ingredients

Directions

  1. Combine one cup sugar, one-half cup butter, two eggs, one-half cup milk, one and one-half teaspoons Royal Baking Powder, two squares unsweetened chocolate, one-half teaspoon vanilla; bake in two layers.

  2. Make fudge filling with one and one-half cups sugar, one-half cup milk, two tablespoons butter; spread between layers, do not ice top of cake.

Nutrition, whole recipe (rough)

1000Calories
29 gProtein
35 gFat
138 gCarbs
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
Vanilla1 tsp extract (4ml)12

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

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

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

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

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

    Shared aroma: guaiacol (smoky, 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

Eggs
Bind the batter and add structure and richness to the cake crumb.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Unsweetened chocolate
Provides the chocolate flavor and deep color of the cake and filling.
Butter
Adds fat for tenderness and richness in both the cake and the fudge filling.
Sugar
Sweetens the cake and fudge and helps tenderize the crumb.

The step that matters

Make fudge filling with one and one-half cups sugar, one-half cup milk, two tablespoons butter; spread between layers, do not ice top of cake.. Fudge depends on sugar, milk and butter reaching the right concentration and temperature to set properly. If the filling is not cooked and cooled correctly, it can stay soft, grainy, or runny between the layers.

“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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