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Dessert

Chocolate Filling for Cake

A chocolate filling made by boiling chocolate, sugar, and sweet milk until thick, then cooled and placed between cake layers.

From an old cookbook · modernised transcription
By Vehling, Joseph Dommers, 1879-1950. fmo · From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Chocolate and sugar are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 15,404 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Chocolate Filling for Cake

Ingredients

Directions

Make the filling

  1. Combine two ounces chocolate, one cup sugar, and three fourths cup sweet milk.

  2. Boil until thick.

Assemble

  1. When cooled, place between cake layers.

Nutrition, whole recipe (rough)

353Calories
9 gProtein
17 gFat
42 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Sugar1 tbsp (12.5g) granulated49

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

By Vehling, Joseph Dommers, 1879-1950. fmo. 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. Chocolate + sugartop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Chocolate + milktop 13% of all pairs
    Smell alikemoderate
    Cooked together9,128 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Sugar and milk barely smell alike, yet cooks put them together in 77,875 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

Chocolate
Provides the main flavor and fat, and firms as the filling cools.
Sugar
Adds sweetness and helps thicken the filling as water evaporates during boiling.
Sweet milk
Forms the liquid base that cooks down into a thick filling.

The step that matters

Boil until thick. As the mixture boils, water evaporates and the sugar and milk concentrate, so the filling thickens. Stopping too early leaves it runny, while boiling too long can make it stiff once cooled.

“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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