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Dessert

Chocolate Cake

A chocolate cake made with butter, sugar, egg yolks, grated chocolate, almonds, flour, egg whites, and baking powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Almond and flour are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Chocolate Cake

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.

Make the batter

  1. Cream together the butter and sugar.

  2. Add the egg yolks gradually and stir well.

  3. Mix in the grated chocolate and chopped almonds.

  4. Fold in the flour, beaten egg whites, and baking powder.

Bake

  1. Pour the batter into a prepared baking tin.

  2. Bake in a 350°F (175°C) oven for 1½ hours.

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 + flourtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Chocolate + almondtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,733 recipes

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

  3. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Sugar + chocolatetop 13% of all pairs
    Smell alikemoderate
    Cooked together15,404 recipes

    Shared aroma: guaiacol (smoky, sweet).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Creams with sugar to trap air and give the cake a tender, rich texture.
Egg yolks
Add richness and emulsify the batter, helping it bind smoothly.
Egg whites
Whipped and folded in, they trap air that lifts and structures the cake.
Flour
Provides the structure that holds the cake together as it sets.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Grated chocolate
Adds deep flavour and moisture to the crumb.

The step that matters

Fold in the egg whites. Folding gently keeps the air trapped in the beaten whites. Stirring vigorously deflates the batter, so the cake bakes up dense instead of light.

“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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