Caffe Alaska Recipe
Chocolate sponge, espresso gelato, toasted marshmallow
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chocolate Sponge
Espresso Gelato
Toasted Marshmallow
Method
Chocolate Sponge
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- 3
Combine Wet Ingredients
In another bowl, whisk together the eggs, sugar, buttermilk, vegetable oil, and vanilla extract until well combined.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until the batter is smooth.
- 5
Bake
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.
- 6
Cool
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Espresso Gelato
- 7
Prepare Mixture
In a saucepan, mix together the heavy cream, whole milk, sugar, and salt. Heat over medium until the sugar dissolves.
- 8
Combine with Espresso
Remove from heat and stir in the espresso and vanilla extract.
- 9
- 10
- 11
Chill
Remove from heat, let it cool to room temperature, then refrigerate until cold.
- 12
Churn
Churn the mixture in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency.
- 13
Freeze
Transfer the gelato to an airtight container and freeze until firm.
Toasted Marshmallow
- 14
Toast Marshmallows
Preheat a broiler or use a kitchen torch to toast the marshmallows until golden brown and gooey. Watch them closely to prevent burning.