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Dessert

C Hocolate Cream Cake

A layered chocolate cake with a chocolate cream filling.

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 ↓

C Hocolate 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, beat the yolks of 4 eggs and add 2 cups of sugar, 1 cup of butter, 1 cup of sweet milk, and 3 cups of flour mixed with 1 tablespoon of baking powder.

  3. Fold in the beaten whites of 4 eggs.

  4. Pour the batter into jelly cake pans and bake until golden.

Make the cream and assemble

  1. For the cream, combine 4 ounces of grated chocolate, 1 cup of sugar, 2 tablespoons of corn starch, 1 cup of sweet milk, and 1 tablespoon of vanilla extract in a saucepan.

  2. Mix well and boil until thickened, stirring constantly.

  3. Once cooled, spread the cream between the layers of the cake.

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. Chocolate + creamtop 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 beaten and folded in add lift and a light, airy crumb.
Butter
Adds fat for a tender crumb and rich flavor.
Flour
Forms the structure that holds the cake's crumb together.
Baking powder
Releases gas during baking so the cake rises.
Corn starch
Thickens the chocolate cream as it boils.
Plain chocolate
Provides the chocolate flavor and body of the cream.

The step that matters

Boil the cream until thickened, stirring constantly. Cornstarch only thickens fully once it reaches a boil, and stirring prevents the starch and milk from scorching or forming lumps on the bottom of the pan.

“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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