Our Most Popular Accessories


Let them eat pizza… cake? Not quite. We’re not telling you to top your pizza with cake or, better yet, make a whole pizza from cake. But cake crumbs do provide a nice textural contrast as a topping or garnish for dessert pizzas already coated with your favorite sweet spread...
Method
Preheat your conventional oven to 350°F (175°C). Grease and flour one 8-inch-diameter cake pan.
Whisk the sugar, sour cream, olive oil, egg, and vanilla in a large bowl to combine.
Sift in flour, cocoa, and baking soda, then use a spatula and stir to mix thoroughly. Pour the batter into the greased and floured pan, then place in the oven and bake for 25 minutes (until a toothpick inserted into the center comes out clean).
Cool in the pan on a rack for 10 minutes. Turn the cake out onto the rack and let it cool completely. Turn the oven down to 150°F (65°C).
Once the cake has cooled, divide it into thirds. In a large bowl, gently crumble two-thirds of the cake and reserve, covered, until ready to use. The crumbs will be moist and quite large.
Crumble the remaining cake into moist crumbs and place them on a lined baking sheet in an oven preheated to 150°F (65°C) for 2 hours (or until sandy to the touch). Pulse in a food processor or blender and keep in a sealed container until ready to use. They will have a lighter, drier texture.
Are we missing something?
We'd love your feedback to help us improve this recipe.