Why it works: Vanilla and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,287 recipes. Both carry 4-methoxybenzaldehyde, which smells sweet, anise. The science ↓
Chocolate Cake
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Make the batter
Beat the butter and sugar together until creamy.
Add the beaten eggs and mix thoroughly.
Grate the chocolate and dissolve it in the milk over low heat until melted and warm.
Add the melted chocolate mixture to the batter, then stir in the flour, baking powder, cinnamon, and vanilla.
Beat the mixture well and pour it into a buttered and floured cake pan.
Bake
Bake at 350°F (175°C) for about one hour or until firm.
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.
-
Vanilla + cinnamontop 1% of all pairsSmell alikestrongCooked together5,287 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
-
Vanilla + milktop 5% of all pairsSmell alikemoderateCooked together19,187 recipes
Shared aroma: ethyl caproate (fruity, apple peel).
-
Vanilla + chocolatetop 5% of all pairsSmell alikemoderateCooked together10,020 recipes
Shared aroma: sotolon (curry, maple).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Vanilla + sugartop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Vanilla and sugar 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
- Creams with sugar to trap air and adds richness and tender texture.
- Eggs
- Add structure and moisture, setting the cake as they cook.
- Flour
- Provides the structure that holds the cake together as it bakes.
- Baking powder
- Releases gas during baking, helping the cake rise and become light.
- Sugar
- Sweetens the cake and helps create a creamy, tender crumb when beaten with butter.
- Grated chocolate
- Gives the cake its chocolate flavor and adds richness.
The step that matters
Dissolving the chocolate in the milk. Chocolate can seize or scorch if overheated, so melting it gently over low heat keeps it smooth and evenly blended into the batter.
“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 cake recipes
You might also like
Chocolate Cream171 recipes
Vanilla Ice Cream108 recipes
Chocolate Cookies76 recipes
Cinnamon Rolls71 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.