Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Chocolate Cakes
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare and bake
Preheat the oven to 400°F (200°C).
Rub together the flour, butter, sugar, and powdered chocolate.
Beat the eggs and mix them well with the dry ingredients.
Bake for 10 minutes in the preheated oven.
Ice and serve
Let the cakes cool before icing.
For the icing, mix 2 oz powdered chocolate with 1 tablespoon icing sugar.
Moisten the icing with a little cold water and spread it over the cakes.
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.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Chocolate + sugartop 13% of all pairsSmell alikemoderateCooked together15,404 recipes
Shared aroma: guaiacol (smoky, sweet).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Chocolate + buttertop 16% of all pairsSmell alikemoderateCooked together10,543 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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
- Eggs
- Bind the mixture and add structure and lift to the cake crumb.
- Butter
- Adds fat for a tender texture and rich flavour.
- Flour
- Provides the structure that holds the cake together as it bakes.
- Sugar
- Adds sweetness and helps the cake brown during baking.
- Baking powder
- Releases gas in the batter so the cake rises.
“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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