Skip to main content
Dessert

Chocolate Nougat Cake

A chocolate cake made with butter, sugar, chocolate, eggs, milk, flour, baking powder, soda, and vanilla.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Cream and chocolate are a kitchen classic. They rank in the top 5% of all ingredient pairs, and 5,463 recipes mention both. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the batter

  1. Cook the two tablespoons of sugar, water and chocolate together for one minute, stirring constantly.

  2. Cream the butter, add the sugar, the whole egg and the flour, baking powder and soda sifted together, then add the vanilla and beat for two minutes.

Bake

  1. Pour into two square layer-cake pans prepared with waxed paper.

  2. Bake for twenty-two minutes in a moderate oven.

  3. Watch the cakes carefully while baking.

Ice and serve

  1. Ice with White Mountain Cream Icing.

By Louise Bennett Weaver and Helen Cowles LeCron. Recipe from a historical cookbook (Project Gutenberg).

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 aroma chemistry they share, and how many recipes mention both.

  1. Cream + chocolatetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together5,463 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 3% of all pairs
    Aroma overlapstrong
    Mentioned together81,222 recipes

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

  3. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Pineapple + milktop 5% of all pairs
    Aroma overlapstrong
    Mentioned together883 recipes

    Shared aroma: methyl 2-methylbutyrate (fruity, apple).

  5. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Flour
Provides the structure that holds the cake's crumb together as it bakes.
Sugar
Adds sweetness and helps keep the crumb tender and moist.
Butter
Adds fat for richness and a tender texture in the crumb.
Egg
Adds structure and binds the batter while helping it set during baking.
Chocolate
Gives the cake its chocolate flavor and deep color.
Baking powder
Releases gas in the batter so the cakes rise and become light.

The step that matters

Baking the cakes. Cakes that bake too long lose moisture and turn dry and firm, so check them carefully near the end of the baking time.

Flavor stand-ins for the lettuce

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

  1. Potatobetter flavor fit
  2. Capsicumbetter flavor fit
  3. Sweet potatobetter flavor fit
  4. Lettucethe original

Fit is the average pairing score against sugar, butter, cream, pineapple, chocolate, egg, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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.

More chocolate cake recipes

You might also like