Why it works: Cinnamon and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,189 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓
Ginger Bread with Chocolate Glaze
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
Cream together the sugar and butter.
Add the eggs one at a time, beating well after each addition.
Stir the cinnamon, cloves, and ginger into the molasses, then add to the mixture.
Dissolve the bicarbonate of soda in a little hot water and mix it into the black coffee.
Alternately add the coffee mixture and flour to the batter, mixing well.
Bake and finish
Pour the batter into two bread tins.
Bake in a 350°F (175°C) oven for 40 to 60 minutes, or until the cake pulls away from the sides of the pan.
Invert the loaves and cover with a chocolate glaze.
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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Cinnamon + clovetop 1% of all pairsSmell alikestrongCooked together14,189 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
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Cinnamon + gingertop 1% of all pairsSmell alikestrongCooked together6,380 recipes
Shared aroma: estragole (anise, licorice).
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Clove + gingertop 1% of all pairsSmell alikestrongCooked together6,038 recipes
Shared aroma: estragole (anise, licorice).
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Sugar + cinnamontop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
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Cinnamon + coffeetop 10% of all pairsSmell alikemoderateCooked together895 recipes
Shared aroma: 4-methoxybenzaldehyde (sweet, anise).
Sugar and cinnamon barely smell alike, yet cooks put them together in 30,779 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 batter and add structure and richness as they set in the oven.
- Bicarbonate of soda
- Reacts with the acidic molasses to release gas, helping the loaves rise.
- All-purpose flour
- Provides the main structure that sets as the gingerbread bakes.
- Dark molasses
- Adds moisture, dark colour and the characteristic sweet, slightly acidic flavour.
- Butter
- Adds fat for tenderness and richness in the crumb.
- Sugar
- Sweetens the batter and helps keep the crumb moist and tender.
The step that matters
Alternately add the coffee mixture and flour. Adding the liquid and flour in alternating portions keeps the batter evenly emulsified and prevents lumps. Mixing only until combined avoids overdeveloping gluten, which would make the gingerbread tough.
Swap the ginger
How well each one fits the dish's main ingredients (sugar, butter, egg, molasses, cinnamon, clove, coffee):
- Nutmegfits better
- Allspicefits about as well
- Cardamomfits about as well
- Gingerthe original
Fit is the average pairing score against sugar, butter, egg, molasses, cinnamon, clove, coffee. Candidates are from the same food group and used in at least 100 recipes.
“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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