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Dessert

Chocolate Cream Cake

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

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 cake

  1. Preheat your 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 and add it to the mixture.

  5. Gradually stir in the flour.

  6. In a small amount of milk, mix the baking soda and cream of tartar, then add to the batter and stir well.

  7. Pour the batter into a long flat pan and bake until a toothpick comes out clean.

Make the cream and topping

  1. For the cream, boil 1 cup of milk and 3 cups of sugar for 10 minutes.

  2. Beat the mixture until cool, then spread it over the cooled cake.

  3. Melt the grated chocolate over steam and spread it 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

Eggs whites
Whipped into the batter to add structure and lift to the crumb.
Flour
Forms the main structure of the cake batter as it sets in the oven.
Butter
Adds fat for a tender texture and rich flavor.
Sugar
Sweetens the cake and helps it brown and stay moist.
Corn starch
Softens the crumb and makes the cake more tender.
Baking soda
Reacts with the cream of tartar to produce gas that helps the cake rise.

The step that matters

Boiling the cream mixture. Boiling milk and sugar together for a set time thickens the syrup-like mixture. Beating it while it cools lets it set into a smooth, spreadable layer, so it should be cooled before spreading over the cake.

“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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