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Dessert

Chocolate Glace Cake

A chocolate cake made with butter, chocolate, sugar, milk, eggs, baking powder, flour, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Glace Cake

Oven, in the book's wordsA moderate oven

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.

Prepare

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

Make the batter

  1. Beat the butter until creamy, then gradually add the sugar.

  2. Mix in the melted chocolate and the unbeaten eggs.

  3. Beat vigorously for 5 minutes.

  4. Add the milk and sifted flour mixed with baking powder.

  5. Flavor with vanilla and pour into a greased cake pan.

Bake and ice

  1. Bake for 30 minutes in a moderate oven.

  2. Top with boiled icing once cooled.

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
Creams with sugar to trap air and give the cake a tender, rich crumb.
Eggs
Bind the batter and add structure and richness as the cake sets in the oven.
Flour
Forms the main structure of the cake as its proteins set during baking.
Baking powder
Releases gas in the batter so the cake rises and becomes light.
Sugar
Sweetens the cake and helps hold air in the creamed butter for a finer texture.
Baker’s chocolate
Adds chocolate flavor, color and some fat to the batter.

The step that matters

Beat vigorously for 5 minutes. Vigorous beating after the eggs are added builds the batter's structure and air, which helps the cake rise evenly. Under-beating can leave a dense, heavy crumb.

“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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