Like most people, Miles and I are getting very excited about the new Star Wars movie coming out. I wouldn’t call us super fans, but we do have all the movies, and most of the Lego sets.
While doing our weekly grocery shopping, we wandered down the cereal aisle so I could grab my box of fiber cereal (one of the very few ways I try to stay healthy). While looking at the various boxes, I noticed Yoda staring at me. They made a Star Wars cereal! There were marshmallows in the shape of yoda, the blue and red light sabers, a storm trooper, r2-d2 and a jedi starfighter. I had no idea what I was going to do with the cereal, but I knew I needed to buy it!
Once we were home I decided to make a devil’s food chocolate cake in honor of the movie and decorate it with the marshmallows. I grabbed two bowls and separated the cereal from the marshmallows and baked a six-inch cake (I saved the cereal for another use). I realized when I took the cake out of the oven that I wouldn’t have enough marshmallows to cover a six-inch cake, so I grabbed my circle cutters, cut out three circles and made four-inch three-layer mini cake. I snacked on the cake left overs.
The cake was very moist and I had to put it in the refrigerator a few times in order to crumb coat it, but I thought the results were pretty adorable. The cake was pretty tasty too. For the frosting, I simply grabbed the recipe from the box of confectioners’ sugar. Voila!
- 1 ¾ cups all-purpose flour,
- 2 cups sugar
- ¾ cups good cocoa powder (I use Guittard Cocoa Rouge)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- ½ cup vegetable oil
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla
- 1 cup freshly brewed hot coffee
- your favorite frosting
- Star Wars cereal marshmallows
- Preheat the oven to 350°F. Line with parchment paper and spray with pan coating.
- Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
- Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Repeat with the second layer. Place the third layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate the cake with the marshmallows.
- This is one of my favorite chocolate cake recipes, but I will tell you that the cake always falls in the middle. I’m not sure if it’s because I use large eggs instead of the recommended extra-large eggs, or if there is just too much liquid in the batter in general. I just trim off the top to make the layers even and its fine. I would love to hear your suggestions if you have any for preventing this from happening!