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Prep time
30 minutes
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Cook time
30 minutes
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Serves
16 (5 milligrams THC per serving)
Author Notes
In Amsterdam, space cakes come in various flavors, shapes, and potencies. As long as the pastry contains weed, the title of space cake fits. But to get a little meta and dip into stoner culture, this space cake really takes you to the moon. With a graham cracker cake, marshmallow icing, and a dark chocolate ganache, this recipe riffs on a Southern classic treat: the moon pie!
To capture the graham cracker flavor, most of the flour in the cake recipe is replaced with pulverized graham crackers. I used a food processor, but feel free to take out some aggression and smash the crackers in a bag. The sweet honey smell fills the kitchen as the cake bakes in the oven, but the darker color makes it difficult to tell when the cake fully bakes. To test for doneness, lightly press the top with your finger to see if it bounces back. Or make sure a toothpick inserted into the center comes out clean.
To learn how to make the infused oil, check out my Cannabis Coconut Oil recipe. Every layer of the cake can be infused, but the cake batter makes for easy dosing. If you’re feeling adventurous, you can boost the potency in the ganache by swapping out 1 tablespoon of butter for 1 tablespoon of coconut oil for a truly intergalactic edible. —Vanessa Lavorato
Test Kitchen Notes
If you're considering enjoying this recipe, please consult and follow the legal restrictions for controlled substances where you live. Because there are so many variables with homemade edibles, go slowly. You may want to start with half a serving and determine your tolerance and ideal dose from there. And always wait a couple hours to feel the effects. —The Editors
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Ingredients
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Graham Cracker Cake
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2
large eggs, separated
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1/2 cup
(99 grams) granulated sugar, divided
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1 cup
(100 grams) graham cracker crumbs (see Author Notes)
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1/4 cup
(30 grams) all-purpose flour
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1/2 tablespoon
baking powder
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1/2 teaspoon
kosher salt
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1/3 cup
whole milk
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3 tablespoons
infused neutral oil (see Author Notes), liquefied if needed
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1 teaspoon
vanilla extract
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Marshmallow Frosting
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2
large egg whites, at room temperature
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1/4 teaspoon
cream of tartar
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1 pinch
kosher salt
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1 teaspoon
vanilla extract
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3/4 cup
(149 grams) granulated sugar, divided
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Chocolate Glaze
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4 1/2 ounces
(128 grams) dark chocolate
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6 tablespoons
(85 grams) unsalted butter, at room temperature
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1 tablespoon
honey, agave syrup, or corn syrup
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1 pinch
kosher salt
Directions
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Prepare an 8-inch round cake pan: Butter, line the bottom with a round of parchment, butter again, and flour. Place a rack in the center of the oven, then heat the oven to 350°F.
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Using a whisk, hand mixer, or stand mixer fitted with the whisk attachment, beat the egg whites until frothy. While still beating, slowly stream in ¼ cup of sugar until the whites become stiff and glossy.
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In a large bowl, whisk the graham cracker crumbs, flour, the remaining ¼ cup of sugar, baking powder, and salt. Add the yolks, milk, oil, and vanilla. Using a whisk, hand mixer, or a stand mixer fitted with the paddle attachment, mix for 1 to 2 minutes until the batter has lightened in color.
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Using a spoon or flexible spatula, fold the egg whites into the cake batter.
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Scrape the batter into the cake pan. Bake for 20 to 25 minutes, until it bounces back when gently pressed and a toothpick inserted in the center comes out clean. Remove from the oven and let cool fully before assembly.
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To make the marshmallow frosting, add the egg whites and cream of tartar to a large bowl (where you’ll whip with a whisk or hand mixer) or a stand mixer with the whisk attachment. Beat until stiff peaks form. Be patient, as this may take some time. Add the salt and vanilla and mix thoroughly.
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In a small saucepan, combine the ¾ cup of sugar with ¼ cup of water, then brush down the sides with a wet pastry brush. Over medium heat, bring the mixture to 235°F. Once the sugar syrup reaches the correct temperature, remove from the heat and slowly drizzle into the meringue while mixing. The frosting will thicken from the hot sugar and take on a lacquered finish.
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To make the chocolate glaze, add all of the ingredients to a double boiler. Melt and mix until fully homogenized. Let cool to 90°F before coating the cake.
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To assemble, remove the cake from the pan and remove the parchment from the bottom. Using a large serrated knife, cut the cake in half horizontally. Dab a little chocolate glaze on the bottom of the plate to hold the cake in place. Place the bottom of the cake on the plate and dollop the marshmallow frosting evenly on top. Add the top of the cake and dollop the chocolate glaze on the top of the cake using an offset spatula to move it over the edges, coating the entire cake.
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