Blackout Baked Alaska
Indulge in the ultimate show-stopping dessert with this Blackout Baked Alaska—a decadent fusion of rich, moist chocolate cake, velvety dark chocolate ice cream, and a cloud of cocoa-streaked meringue toasted to perfection. This recipe takes the classic Baked Alaska to the next level by incorporating bold, bittersweet flavors and an irresistibly dramatic presentation. The cake is infused with unsweetened cocoa powder and a touch of boiling water for an ultra-moist base, while the meringue is elevated with streaks of cocoa for a visually striking and flavorful finish. Perfect for special occasions or when you want to impress, this dessert combines textures, temperatures, and heavenly chocolate for an unforgettable treat. Serve it straight from the torch for a warm-and-cold sensation, or store in the freezer for up to two hours before unveiling this masterpiece!
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Recipe Information
Ingredients
- 150 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 200 grams granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 large eggs
- 120 milliliters whole milk
- 60 milliliters vegetable oil
- 1 teaspoon vanilla extract
- 120 milliliters boiling water
- 1 liter dark chocolate ice cream
- 4 large egg whites
- 200 grams caster sugar
- 1 tablespoon unsweetened cocoa powder (for meringue)
Instructions
Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until the batter is smooth and fully combined.
Gradually pour in the boiling water while stirring until the batter is well-mixed. It will be thin.
Pour the batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool completely on a wire rack. Once cooled, use a round cutter (slightly smaller than your ice cream mound) to cut a base for the Baked Alaska.
Shape the dark chocolate ice cream into a dome on a baking sheet lined with parchment paper. Freeze until firm, at least 2 hours.
To make the meringue, whip the egg whites in a stand mixer or bowl using an electric hand mixer until soft peaks form.
Gradually add the caster sugar, one tablespoon at a time, while continuing to whip until the meringue is glossy and forms stiff peaks.
Sift the cocoa powder over the meringue and gently fold to combine, creating streaks of chocolate throughout.
Assemble the Baked Alaska by placing the cake round as the base. Top it with the ice cream dome and cover the entire dessert with the cocoa meringue, using a spatula to create decorative swirls.
Using a kitchen torch, carefully toast the meringue until golden brown with slightly darker edges.
Serve immediately or return to the freezer for up to 2 hours before serving.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 473 mg | 21% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 82.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 415 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
