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Dessert

Chocolate Cake

A chocolate cake with a chocolate frosting made from butter, sugar, eggs, milk, flour, baking powder, and grated chocolate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the batter

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

  2. Cream the butter and sugar together until light and fluffy.

  3. Add the egg yolks one at a time, mixing well after each addition.

  4. Stir in the milk and mix thoroughly.

  5. In a separate bowl, combine the flour and baking powder, then gradually add to the wet mixture.

  6. In another bowl, beat the egg whites until stiff peaks form, then fold them into the batter.

Bake and frost

  1. Pour the batter into two long baking tins and bake for about 30-35 minutes or until a toothpick comes out clean.

  2. For the frosting, beat the egg whites to a stiff froth, then gradually add the sugar.

  3. Mix in the grated chocolate and vanilla extract.

  4. Once the cake is cool, frost it with the chocolate mixture.

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. Chocolate + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together10,020 recipes

    Shared aroma: sotolon (curry, maple).

  3. Butter + milktop 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

Butter
Creaming with sugar traps air and gives the cake a tender, rich crumb.
Eggs
Yolks add richness and structure, while whipped whites lighten the batter and help it rise.
Flour
Provides the structure that holds the cake together as it bakes.
Baking powder
Releases gas in the oven so the cake rises and becomes light.
Sugar
Sweetens the cake and helps it brown while softening the crumb.
Grated chocolate
Adds chocolate flavor and body to the frosting.

The step that matters

Folding in the beaten egg whites. Whites hold air only when beaten to stiff peaks. Folding gently keeps that air in the batter; stirring vigorously deflates it and leaves the cake denser.

“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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