Alaska Chocolate Mini Cakes

  • Difficulty: Difficult
  • one hour and 40 minutes
  • 8 servings

Are you ready for some sweet tooth chocolate decadence? If you are, then let’s put together a few layered mini cakes starting with a fluffy base and chocolate ice cream. All coated in whipped cream. But be warned! These goodies are calorie bombs, so you may want to share one of these mini cakes with someone else. Or not. Just saying …

Ingredients Needed for Alaska Chocolate Mini Cakes

    6 egg yolks
    4 cups of sugar
    ⅔ cup vegetable oil
    ½ teaspoon vanilla extract
    1 cup flour
    ¾ cup cocoa powder
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ cup water
    12 egg whites
    5 cups of chocolate ice cream

How to Make Alaska Chocolate Mini Cakes

  1. Add the egg yolks and 1 cup of sugar to the mixer bowl. Mix until smooth.
  2. Add the vegetable oil and vanilla extract. Mix more.
  3. Add the flour, cocoa powder, baking powder, and baking soda to a strainer. Strain them together into the mixer bowl. Keep mixing until smooth. Add the water in the process.
  4. Add 6 egg whites and a dash of salt to a bowl. Whisk them until firm using the hand mixer. Add 1 cup of sugar in the process.
  5. Add this whipped cream to the yolk and cocoa mixture bowl. Mix until smooth using a spatula.
  6. Line a baking tray with parchment paper and pour this cocoa batter on it. Spread it evenly, then bake for 20 minutes at 360⁰F/180⁰C.
  7. Transfer the base on the work surface. Cut 8 discs using a 4-inch round cookie cutter and another 4 smaller ones with a 3-inch cutter.
  8. Take a smaller bowl, line it with a bigger plastic foil and spray it with just a tad of olive oil. Place one of the small discs inside it, then add a scoop of ice cream. Place a big disc on top, then finish with 4 scoops of ice cream and another big disc. Wrap the foil margins over them. Fill another 3 bowls in this manner with the remaining discs and ice cream. In the end, you should have 4 mini cakes.
  9. Freeze for 30 minutes.
  10. Add the remaining 6 egg whites and a dash of salt to a bowl. Whisk them until firm using the hand mixer. Add the remaining 2 cups of sugar in the process.
  11. Unwrap the frozen mini cakes and place them upside down on plates. Coat them with the whipped cream and brown a little using the kitchen blowtorch.

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