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Dessert

Chocolate Cake — Eggless

A moist chocolate cake made without eggs, using sour milk and baking soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Cake — Eggless

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make and bake the cake

  1. In a bowl, mix the sugar, grated chocolate, sour milk, butter, baking soda, flour, and vanilla until well combined.

  2. Divide the batter into two greased cake pans.

  3. Bake for 25-30 minutes or until a toothpick comes out clean.

Finish

  1. Let the cakes cool before icing with chocolate frosting.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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

    Shared aroma: sotolon (curry, maple).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Flour
Provides the starch and structure that hold the cake crumb together.
Sour milk
Adds moisture and acidity that react with baking soda to help the cake rise.
Baking soda
Reacts with the acidic sour milk to release gas, leavening the batter.
Butter
Adds fat for tenderness and a richer texture in the crumb.
Sugar
Sweetens the cake and contributes to browning and a moist crumb.
Grated chocolate
Adds chocolate flavor and fat to the batter.

The step that matters

Baking time and doneness check. Baking soda starts releasing gas as soon as it meets the acidic sour milk, so the batter should go into the pans and the oven without delay. Testing with a toothpick ensures the centre is set, since an underbaked cake can sink as it cools.

“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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