Say what? D - F - C?
Yes, DFC! Devil's Food Cake!
It's got chocolate from head to toe
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Our Secret Ingredient
Our DFC is made with an eight-minute whisk of eggs, we're after fluffy, light, and all those good things. Then, we whisk in a magic ingredient. Shhh, don't tell anyone . . . it's mayonnaise, a Bouchon Bakery secret from Thomas Keller's executive baker, Sebastien Rouxel.
Our Chocolate Mousse
Our mousse features a blend of one part bitter chocolate (73%) to four parts dark chocolate (55%)
Crispy Crunchies
See the white chocolate pearls dotting the little clouds of mousse, piped from a St. Honore tip? They're Crispearls — cereal pearls coated with white chocolate
so good, we sometimes eat them as they are, like a snack!
so good, we decided to sneak them into the mousse layers too
See those speckles of cacao nibs? They're made from cocoa beans from the Dominican Republic, produced by Fossa, a local small-batch chocolate producer we love.
Naked is Sexy
We're going naked, we aren't slathering our DFC with mousse. No, that would be too much mousse! Besides, cakes should flaunt their sides a little, no? Our naked look is inspired by Christina Tosi, the pastry chef behind Momofuku Milk Bar.
for impeccable slices of this cake, we recommend a sharp, serrated knife
after each slice, wipe the blade clean with kitchen paper
always slice bravely
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D.F.C.
Dying For Chocolate
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vivienne yeo is a baker, a home cook, and a writer with a weakness for pots and pans, and a soft spot for cookbooks, fine cutlery, and cool crockery
Credits:
copyright © 2018 vivienne yeo | The DFC by viv, photo by viv