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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 eggs, reserving 2 egg whites, and mix well.

  4. Stir in the milk and baking powder.

  5. Gradually add the sifted flour and mix until smooth.

  6. Pour the batter into two long baking tins.

Bake and frost

  1. Bake for about 30-35 minutes or until a toothpick comes out clean.

  2. Let the cake cool completely before frosting.

  3. For the frosting, beat the reserved egg whites to stiff peaks. Gradually add 1½ cups sugar while continuing to beat. Mix in the grated chocolate and vanilla.

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
Provide structure and moisture, and help bind the batter as it sets.
Baking powder
Releases gas in the batter, helping the cake rise and become light.
Flour
Forms the structure of the cake as its proteins set during baking.
Sugar
Sweetens the cake and helps create a light, fluffy creamed base.
Egg whites
Whipped to stiff peaks, they give the frosting its airy, light texture.

The step that matters

Cooling completely before frosting. Frosting a warm cake melts the sugar and chocolate, causing the topping to slide off or turn greasy and soft. Full cooling lets the crumb firm up so the frosting stays put.

“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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