Skip to main content
Dessert

Chocolate Cream Cake

A chocolate cake with a creamy frosting made from eggs, butter, and chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
Jump to recipe ↓

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 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. In a bowl, mix sugar, milk, butter, pastry flour, egg yolk, baking powder, eggs, vanilla, and salt in the order given.

Bake

  1. Pour the batter into a loaf pan and bake until a toothpick comes out clean.

Make and add the frosting

  1. For the frosting, beat the egg white with water, vanilla, and butter, adding enough confectioners' sugar to achieve a thick consistency.

  2. Once the frosting is cold, melt the chocolate over hot water and pour it over the white 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. Vanilla + chocolatetop 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

Eggs
Provide structure as they set, and add moisture and richness to the crumb.
Pastry flour
Forms the gluten network that gives the cake its structure.
Sugar
Sweetens the cake and helps keep the crumb tender and browned.
Butter
Adds fat that tenderizes the crumb and carries flavor.
Baking powder
Releases gas in the batter, causing the cake to rise.
Milk
Adds moisture and helps hydrate the flour into the batter.

The step that matters

Let the frosting cool fully before pouring the melted chocolate. Warm chocolate melts the butter in the frosting, so it can slide off or blend in instead of forming a distinct layer on top.

“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.

More chocolate cream cake recipes

Filling 4 See all 29 →

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes