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Chocolate Crumb Base

Use chef Kierin Baldwin's irresistible chocolate crumb base to make her Devil's Food Cake with Black Pepper Boiled Icing recipe.

  • Yield: Makes one 9-inch round layer cake
Chocolate Crumb Base

Source: The Martha Stewart Show


  • 1 cup plus 2 tablespoons chocolate graham-cracker crumbs (from about 7 cookies)
  • 1 tablespoon cocoa powder
  • 1 tablespoon turbinado sugar
  • 1/2 teaspoon coarse salt
  • 2 tablespoons butter, melted and cooled
  • 1 large egg white


  1. Preheat oven to 350 degrees.

  2. Place graham cracker crumbs, cocoa powder, turbinado sugar, and salt in the bowl of a food processor; pulse to combine. Add melted butter and continue pulsing until well combined. Add egg whites and continue pulsing until crumbs begin to stick together.

  3. Trace an 8-inch circle on a piece of parchment paper. Place paper pencil-side down on a baking sheet. Turn crumb mixture out onto parchment and form into a flat, even 8-inch disc, using the tracing as a guide.

  4. Transfer to oven and bake until firm and middle appears dry, 12 to 15 minutes. Let cool completely before using.

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