Chocolate Bombe Alaska

Chocolate Bombe Alaska

You will need:

  • 2 litre (8 cups) softened chocolate ice-cream
  • 583g pkt Betty Crocker® Super Moist Devil's Food Cake Mix
  • 3/4 cup water
  • 1/4 cup vegetable oil
  • 3 eggs, lightly beaten
  • 6 egg whites, extra
  • 1 ½ cups caster sugar
120 Mins

Follow these basic steps

  1. Grease a 22cm x 7cm round cake pan with oil or cooking spray. Line the base and sides with baking paper. Spoon half of the ice-cream mixture into the pan, cover with a circle of baking paper. Spoon remaining ice-cream mixture on top of paper, freeze for at least one hour.
  2. Preheat oven for 10 minutes at 180°C/350°C (160°C fan-forced oven). Grease a 22cm x 7cm round cake pan with oil or cooking spray. Line the base with baking paper.
  3. Beat Cake Mix, water, oil and eggs in a medium bowl with an electric mixer on LOW speed for 30 seconds, then on MEDIUM for 2 minutes. Pour into pan and gently smooth top.
  4. Bake for 50-60 minutes until top springs back when lightly touched in the centre or skewer inserted in the centre comes out clean. Cool for 10 minutes; gently remove cake from pan. Remove paper and cool on a wire rack. Split cake horizontally into three using a large serrated knife.
  5. Grease and re-line one of the cake pans with baking paper. Place the bottom layer of the cake in the base of the pan. Layer with one disc of ice-cream, repeat layers again, finishing with the top of the cake. Return to the freezer for several hours or overnight.
  6. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beat until dissolved between additions. Place cake on a ovenproof serving plate. Spread meringue quickly all over ice-cream and cake. Bake at 230°C for about 3-5 minutes or until meringue is lightly browned. Serve Immediately.

* Australian Standard Measuring Cup used.