Preheat oven to 350 F. Spray two 9-inch cake pans with cooking spray and line bottoms with parchment paper.

In a large bowl, combine sugar, flour, cocoa powder, baking soda, and baking powder.

Add in eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.

Stir in boiling water (batter will be thin and runny).

Pour into prepared cake pans.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in the pans before transferring to a cooling rack.

Wrap each cake in wax paper and place in freezer bags. Freeze for at least 8 hours.

Frosting

Just before you’re ready to assemble the cake, make the frosting.

On medium speed, beat butter until light and fluffy, about 2 minutes.

Add in marshmallow fluff and beat on low speed until just combined, about 30 seconds.

Gradually add in sugar and vanilla and beat on medium speed until fluffy. Make sure not to overbeat the frosting as it will become tough.

Remove cakes from freezer. Using a serrated knife, trim the tops of the cakes so that they are flat.

Place one of the cakes on a cake stand or on an inverted plate. Place a large spoonful of frosting onto the top of the cake and spread with an icing spatula to make an even layer of frosting.

Place the second cake on top of the frosting layer and frost the rest of the cake, making sure to keep the icing smooth.

Place cake in the freezer to keep cold while you make the glaze.

Place the chocolate pieces into a large heat safe bowl. Set aside.

Bring the water, sugar, and condensed milk to a boil in a small pot, stirring constantly. Let boil for 1 minute and then remove from the heat.

Place the gelatin sheets in a large bowl with 8 cups of cold water. Let bloom for 5 minutes, then wring out the excess water.

Mix the gelatin into the the sugar mixture, stirring until gelatin is dissolved.

Pour the sugar mixture over the chocolate and let sit for 2-3 minutes, allowing the chocolate to melt.

Using an immersion blender, carefully blend the chocolate and the sugar mixture. Try not avoid air bubbles by not lifting the blender too high up.

Pour the glaze through a fine mesh sieve and into a large bowl to remove excess air bubbles.

Pour the glaze into 5 different microwave safe bowls (1 large bowl and 4 smaller bowls).

Color the largest bowl with a couple squirts of black and navy food coloring, stir until the color is distributed evenly.

In the next bowl, add a squirt of the navy food coloring and stir.

In the next bowl, add a squirt of the light blue food coloring and stir.

In the next bowl, add a squirt of the purple food coloring and stir.

In the next bowl, add a squirt of the pink food coloring and stir.

When you are ready to use the glaze, make sure each one is between 90-96 F. Microwave bowls if necessary.

Pour the navy, light blue, purple, and pink glazes into the large bowl with the black and navy glaze. Swirl gently with a spoon.

Remove cake from the freezer and place a cake stand or inverted plate. Place stand or plate over a sheet pan to catch excess glaze.

Carefully pour the glaze over the cake, swirling the bowl around the cake as you go. Make sure the tops and sides are all covered.

Dip a pastry brush into the white food coloring and fling it onto the cake to create small stars.

Place WALL-E and EVE decorations on the cake.

Take a knife and run it along the bottom of the cake to cut off any excess glaze drippings.

Place cake on cake stand or plate and serve. Store in an airtight container in the refrigerator.