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Dessert

Chocolate Cream Cake

A layered cake with chocolate cream filling and chocolate icing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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

Make the batter

  1. Cream together the butter and sugar until smooth.

  2. Gradually add the milk and flour, mixing well.

  3. Sift in the baking powder last and combine.

  4. Whip the egg whites to a stiff froth and gently fold into the batter.

  5. Pour the batter into jelly tins and bake until golden.

Fill and ice

  1. Whip the cream until thick, sweeten, and mix in the grated chocolate.

  2. Spread the chocolate cream between the layers of the cake.

  3. For icing, melt sweet chocolate and mix with the beaten egg white, then cover the entire 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. Cream + chocolatetop 11% of all pairs
    Smell alikemoderate
    Cooked together5,466 recipes

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

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Creams with sugar to give the cake a tender, rich crumb.
Flour
Forms the main structure that holds the cake together as it bakes.
Egg whites
Whipped to a stiff froth, they trap air that lightens the batter as it rises.
Baking powder
Releases gas during baking so the cake rises and becomes light.
Cream
Whipped and sweetened to make a rich, soft filling between the layers.

The step that matters

Folding in the whipped egg whites. Stiff egg whites hold air that lightens the batter. Folding gently keeps that air in; vigorous stirring deflates it and leaves a denser 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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