Baked Alaska Strawberry Ice Cream Chocolate Cake
 
 
Delicious Baked Alaska in all its glory is an impressive dessert combining cake and ice cream frosted with a thick layer of fluffy toasted Italian meringue.
Author:
Recipe type: Cake
Cuisine: American
Serves: Serves 18 - 20
Ingredients
For the chocolate cake:
Whisk and sift together:
  • 1 ¾ cups all-purpose flour (237 g)
  • ¾ cup unsweetened cocoa powder (70 g)
  • 1 ½ teaspoons baking soda (9 g)
  • ¾ teaspoon baking powder (4 g)
  • ½ teaspoon salt (3 g)
Combine:
  • 2 ounces unsweetened chocolate (56 g)
  • ¾ cup milk (187 g) simmered
  • 1 ½ teaspoons instant coffee (2 g) dissolved in ½ cup boiling water (120 g)
Beat together:
  • 2 large eggs
  • ¾ cup regular mayonnaise (170 g)
  • 1 ½ cups granulated sugar (320 g)
  • 1 teaspoon vanilla extract
For the ice cream:
For the meringue:
  • 8 large egg whites (288 g)
  • 1 teaspoon cream of tartar
  • 2 cups granulated sugar (398 g)
  • ¾ cup water (177 g)
  • 1 teaspoon vanilla extract
Directions
For the chocolate cake:
  1. Spray two 8-inch round cake pans with non-stick cooking spray. Preheat oven to 350°F.
  2. Whisk then sift together the flour, cocoa powder, baking soda, baking powder and salt.
  3. Place the unsweetened chocolate in a bowl. Heat the milk in a small saucepan just until simmering. Dissolve the instant coffee in boiling water. Pour the hot milk and coffee on the unsweetened chocolate. Whisk until chocolate is completely melted. Set aside to cool.
  4. In the bowl of a stand mixer, beat the eggs then add the mayonnaise beating until fully blended. Add the sugar beating until well incorporated, then add the vanilla extract.
  5. Add the sifted dry ingredients alternating with the chocolate coffee liquid in 3 – 4 additions beating until smooth and well blended.
  6. Pour the batter into prepared cake pans and bake for 30 – 35 minutes or until a toothpick inserted in the center comes out clean. Remove the pans from the oven. Let the cakes cool before turning out. Wrap the cake layers in plastic wrap, store in a lidded container then freeze until ready to use.
Assembly:
  1. Line a bowl with plastic wrap. Spoon a layer of vanilla ice cream to line the bottom of the bowl. Freeze for about 15 minutes. Spoon a layer of strawberry ice cream on the vanilla ice cream. Freeze for another 15 minutes. Place one chocolate cake layer on the strawberry ice cream.
  2. Repeat step 1 adding another layer of vanilla ice cream followed by strawberry ice cream ending with the second chocolate cake layer. Cover the bowl with plastic wrap and freeze preferably overnight until frozen solid. Turn out the ice cream cake onto an oven proof serving plate. Cover lightly with plastic wrap then freeze until ready for final assembly.
  3. Make the Italian meringue: In a stand mixer bowl that has been washed in hot sudsy water, whip the egg whites until frothy then add the cream of tartar. Decrease the mixer speed while making the sugar syrup.
  4. To make the sugar syrup, place the granulated sugar and water in a small sauce pan. Swirl to dampen the sugar but do not stir. Turn heat to medium high and let the sugar mixture boil until it reaches 240°F, the sugar has dissolved, the syrup is clear and bubbly. Remove from heat. Turn the mixer to medium speed. Pour the hot syrup into the egg whites in a very thin and steady stream aiming towards the edge where the meringue meets the bowl and avoiding the wire whip. Turn the speed up to medium high and whip the egg whites until the bowl is cool to the touch and the meringue is thick and glossy with firm peaks. Whip in the vanilla extract towards the end.
  5. Preheat oven to 450°F at this point.
  6. Remove the ice cream cake from the freezer. Use a spatula to frost the ice cream cake with a thick layer of meringue to insulate the ice cream cake and prevent the ice cream from melting. Use the back of a spoon or pipe designs with an icing tip to create textures on the meringue.
  7. Place a wire rack on a cookie sheet, then place the frosted ice cream cake on the wire rack. Bake at high heat for 2 – 3 minutes or just until lightly brown. Remove the Baked Alaska immediately from the oven. You can freeze the Baked Alaska again until you are ready to serve but if it’s on a breakable serving plate, make sure to leave it at room temperature first for about 5 minutes to avoid a sudden change in temperature.
Notes
Use a serving plate or dish that’s both freezer safe and oven proof. You can also use a small pizza pan or the bottom of a spring form cake pan.

When browning the meringue in the oven, place the cake on a wire rack with a cookie sheet underneath the wire rack.

You can also use a blow torch (I don’t have one) to brown the meringue or a barbecue lighter. A barbecue lighter will take a long time especially if you have a large cake since the lighter will turn off after a few seconds and will need a few minutes to restart. I find browning in the oven is the easiest and quickest way to get the job done.
Recipe by SugaryWinzy at http://sugarywinzy.com/baked-alaska-strawberry-ice-cream-chocolate-cake/