Baked Alaska Sheet Cake

Devil’s Food Cake:

1. In a medium, heatproof vessel with a spout, whisk together cocoa powder and hot water until cocoa powder is completely dissolved. Whisk in milk. Set aside for 10–15 minutes to allow to cool down to room temperature.
   NOTE: This technique is called “blooming” the cocoa powder. Combining the cocoa powder with hot liquid brings out a bolder, more intense chocolate flavour.
2. Heat oven to 350°F. Grease a 9" x 13" baking pan; set aside.
3. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar on medium-high until pale and fluffy, about 5 minutes.
4. Add eggs one at a time, mixing until thoroughly combined. Mix in vanilla.
5. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
6. Starting and ending with the flour mixture, add flour mixture and cocoa mixture to butter mixture alternately. With mixer on low speed, mix until combined, being careful not to overmix. Scrape down bowl as necessary after each addition.
7. Spread batter into prepared pan, smoothing the surface with an offset spatula or the back of a spoon.
8. Bake for 25–30 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
9. Place pan on wire rack and allow cake to cool completely.

Ice Cream Layer:

1. When cake is totally cool, take ice cream out of freezer and allow to warm up and soften for 10–15 minutes.
2. Plop scoops of ice cream into a single layer on top of cake; avoid stacking the scoops. (The 2-ounce disher from our Scoop There It Is box is super helpful here!)
3. Lay a large piece of cling film over the ice cream. Using your hands, gently press ice cream into an even layer.
4. Place covered pan in freezer. Allow ice cream layer to freeze and firm up for at least 1 hour.

Meringue Topping & Chocolate Sauce Layer:

1. When it’s just about time to serve the cake, you will add the chocolate sauce layer and meringue topping. First, wipe down your whisk, metal mixer bowl, and whisk attachment with white vinegar or lemon juice. This removes any residual fat from previous projects, as fat is the enemy of meringue!
2. Next, you’ll create double boiler for cooking the meringue. In a medium pot, bring a couple inches of water to a simmer over medium-low heat.
3. In your stand mixer’s metal bowl, whisk together egg whites, cream of tartar, sugar, and vanilla. Place bowl over the pot of simmering water, making sure that the bowl doesn’t touch the water’s surface. Whisking constantly, bring mixture to 160°F.
4. Place hot bowl on stand mixer fitted with whisk attachment, then whip on medium-high until medium, glossy peaks have formed, about 5 minutes.
5. Retrieve cake from freezer and remove cling film.
6. Remove metal lid from chocolate sauce jar and microwave sauce in 15-second increments. You want the sauce to become pourable, yet still remain relatively close to room temperature—lest it will turn your ice cream into soup!
7. Pour entire jar of chocolate sauce over ice cream layer, quickly spreading with an offset spatula or the back of a spoon.
8. With another (clean) offset spatula, spread meringue topping into an even layer over chocolate sauce.
9. Using a kitchen torch, toast meringue. (Not required, but recommended!) ^[2]
10. Slice and serve cake immediately. If there are any leftovers, loosely cover with cling film and store in freezer.