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Dessert

Chocolate Ice Cream Cake

A three-layer chocolate cake with ice cream filling and chocolate sauce.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · 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 Ice Cream Cake

Ingredients

Directions

Make the batter

  1. Cream 1 cup butter with 1 cup sugar.

  2. Add 2 whole eggs.

  3. Add 1 ¼ cups milk.

  4. Add 2 ½ cups sifted flour.

  5. Add 2 scant teaspoons baking powder.

  6. Stir in 1 tablespoon vanilla.

Make the chocolate mixture

  1. In a saucepan, combine 1 ¼ cups grated bitter chocolate, 1 cup milk, 1 cup sugar, and the yolk of 1 egg; boil until thick.

  2. Pour the chocolate mixture immediately into the batter; mix well.

Bake and assemble

  1. Bake the batter in three layers.

  2. Assemble the layers with boiled icing or whipped cream, and ice on top.

Nutrition, whole recipe (rough)

743Calories
27 gProtein
14 gFat
121 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
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 Kaufman, Nettie M. 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. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

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

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

  5. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, 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

Eggs
Bind the batter and add structure as they set during baking.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Flour (in the method)
Forms the main structure that holds the cake's shape as it bakes.
Butter (in the method)
Adds fat for tenderness and a rich, soft crumb.
Bitter chocolate (in the method)
Provides the chocolate flavour and deep colour of the batter.

The step that matters

Boil the chocolate mixture until thick. Cooking the milk, sugar and egg yolk thickens them through protein setting and starch-free thickening, so the mixture is stiff enough to fold in. Pouring it in too thin can make the batter loose and the layers dense or uneven.

“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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