Skip to main content
Dessert

French Chocolate Cake

A layered chocolate cake with custard filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
Jump to recipe ↓
French Chocolate Cake

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 ↓

French 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.

Make the cake batter

  1. Preheat the oven to 350°F (175°C).

  2. Beat the egg whites until stiff.

  3. Cream together the sugar and butter. Add the yolks of the eggs to the creamed mixture and mix well.

  4. Stir in the milk. Fold in the beaten egg whites.

  5. Sift together the flour and baking powder. Add to the mixture.

  6. For the chocolate layer, use the yolks of the eggs. Mix in the grated chocolate.

Bake and make the custard

  1. Bake the layers in the oven until done.

  2. For the custard, combine the eggs, milk, sugar, and flour or corn-starch in a saucepan. Cook over low heat until thickened.

  3. Cool and flavor with vanilla.

Assemble

  1. Spread the custard between the layers of 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.

Photo for illustrative purposes only · Contact us to use it

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

Egg whites
Beaten until stiff, they trap air and give the cake lift and a light structure.
Butter
Creamed with sugar, it traps air and adds richness and tenderness to the crumb.
Flour
Provides the structure that holds the cake and custard together as the batter sets.
Baking powder
Releases gas when heated, helping the cake rise and become airy.
Grated chocolate
Adds flavor and color to the chocolate layer and richness to the crumb.
Eggs
Yolks enrich the batter, and whole eggs thicken the custard as it cooks.

The step that matters

Cook the custard over low heat until thickened. Eggs thicken through gentle heat; too much heat can scramble the eggs and leave the custard lumpy or grainy.

“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.

You might also like

Chocolate CreamChocolate Cream171 recipesVanilla Ice CreamVanilla Ice Cream108 recipesChocolate CookiesChocolate Cookies76 recipesChocolate FudgeChocolate Fudge55 recipes