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Chocolate Glace Cake

A chocolate cake made with butter, sugar, eggs, milk, flour and baking powder, spread with glacé frosting when cool.

From an old cookbook · modernised transcription
By Johnson, Vt. Congregational church. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and chocolate 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 Glace Cake

Ingredients

Directions

Make the batter

  1. Beat to a cream a generous 1/2 cupful of butter.

  2. Gradually work 1 cupful sugar into the butter.

  3. Add 1 square of melted chocolate and 2 unbeaten eggs.

  4. Beat vigorously for five minutes.

  5. Stir in 1/4 cupful milk.

  6. Stir in 1 1/2 cupfuls flour mixed with 2 teaspoonfuls baking powder.

  7. Flavor with vanilla.

Bake and finish

  1. Pour into a buttered shallow cake pan.

  2. Bake for 1/2 hour in a moderate oven.

  3. When cool, spread with glacé frosting.

Nutrition, whole recipe (rough)

886Calories
29 gProtein
23 gFat
137 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chocolate1 oz (28g) semisweet155
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
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 Johnson, Vt. Congregational church. [from old catalog]. 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. Sugar + chocolatetop 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. 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 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

Eggs
Bind the batter and add structure and richness as they set during baking.
Baking powder
Releases gas in the batter, helping the cake rise and become light.
Butter (in the method)
Adds fat for a tender crumb and rich flavor.
Sugar
Sweetens the cake and helps create a soft, tender texture when creamed with butter.
Chocolate
Gives the cake its chocolate flavor and color.
Milk
Adds moisture and loosens the batter to a smooth consistency.

The step that matters

Beat vigorously for five minutes. Beating after the eggs are added incorporates air and emulsifies the batter, which helps the cake rise evenly and keeps the crumb fine. Beating too little leaves a dense cake.

“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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