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Dessert

Chocolate Cream Cake

A chocolate cake with a sweet cream topping and chocolate glaze.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

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

  2. Cream together the butter and sugar.

  3. Add the beaten egg whites and mix well.

  4. Dissolve the corn starch in the milk, then add it to the mixture.

  5. Stir in the flour, then the baking soda.

  6. Stir in the cream of tartar mixed with a little milk.

  7. Pour the batter into a long flat pan.

Bake and make the cream

  1. Bake until done.

  2. For the cream, boil ¾ cup sugar and 1 cup milk for 10 minutes.

  3. Beat the mixture until cool.

Finish and serve

  1. Spread the cooled cream over the cooled cake.

  2. Melt the grated chocolate over steam.

  3. Spread the melted chocolate on top of the cream.

  4. Cut into squares when cold.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

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

  4. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  5. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

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

What each ingredient does

Egg whites
Whipped or beaten egg whites trap air, helping the cake rise and giving it a light crumb.
Flour
Forms the structure of the cake as its proteins set during baking.
Butter
Adds fat for tenderness and richness, and helps the creamed mixture hold air.
Corn starch
Softens the crumb and makes the cake more tender by diluting the flour's gluten.
Baking soda
Reacts with acidic ingredients to produce gas that helps the cake rise.
Cream of tartar
Acidic salt that stabilises the egg whites and works with baking soda to aid rising.

The step that matters

Beat the cream until cool before spreading. The cream is cooked sugar and milk that thickens as it cools. Spreading it while warm or before it has cooled properly can make it runny and cause it to soak into the cake, so it must be cooled before use.

“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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