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Dessert

Porcupine Chocolate Cake

A chocolate cake with almond and lemon, frosted with cocoa sugar and decorated with blanched almond strips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Almond and vanilla match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Porcupine Chocolate Cake

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Preheat oven to 350°F (175°C).

  2. Beat egg yolks and sugar together until well combined.

  3. Melt the German sweet chocolate and add it to the yolk mixture.

  4. Incorporate finely ground almonds, lemon rind, and vanilla extract.

  5. Fold in beaten egg whites until just combined.

  6. Pour batter into loaf pan and bake for 45 minutes.

Frost and decorate

  1. For frosting, mix 1 cup sugar, 2 teaspoons cocoa, and 1 teaspoon vanilla.

  2. Add hot water gradually until frosting reaches spreadable consistency.

  3. Frost cooled cake and decorate with blanched almond strips to resemble a porcupine.

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.

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. Almond + vanillatop 4% of all pairs
    Smell alikestrong
    Cooked together3,961 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

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

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

  4. Almond + chocolatetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  5. Vanilla + cocoa powdertop 10% of all pairs
    Smell alikemoderate
    Cooked together2,189 recipes

    Shared aroma: sotolon (curry, maple).

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

Egg yolks
Enrich the batter and add richness and tender texture.
Egg whites
Beaten and folded in to lighten the batter and help it rise.
Finely ground almonds
Add body and a moist, tender crumb in place of much flour.
German sweet chocolate
Provides the chocolate flavour and deep colour of the cake.
Sugar
Sweetens the cake and helps give the yolks a smooth, well-combined base.

The step that matters

Fold in the beaten egg whites until just combined. Overmixing knocks air out of the whipped whites, so the cake rises less and turns dense. Stop folding as soon as no white streaks remain.

Swap the lemon

How well each one fits the dish's main ingredients (egg, sugar, almond, chocolate, vanilla, cocoa powder):

  1. Coconutfits better
  2. Cherryfits better
  3. Raspberryfits better
  4. Lemonthe original

Fit is the average pairing score against egg, sugar, almond, chocolate, vanilla, cocoa powder. Candidates are from the same food group and used in at least 100 recipes.

“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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