I made my husband a chocolate cake for Father’s Day, per his request, and he inhaled it. It was chocoholism run amok; he’s eaten a good 2/3 of the cake in two days.
This can’t be good. I mean, the cake is good, but Tom’s ingestion of it might be a little life-threatening. The next time Father’s Day rolls around I’m going to get him this thing I read about last week called Le Whif. It’s a method of inhaling chocolate without eating six big, fat servings of a big, fat chocolate cake.
This device looks like a lipstick; you carry it in your pocket for chocolate emergencies. Spray it ‘n snort it, like you would a decongestant or something. It’s loaded with chocolate particles that go to town on your craving; the message gets to your brain that chocolate is in the house and your system calms down, feeling choco-fied. And you have consumed no calories.
I’m told Le Whif also comes in a chocolae mint flavor, which would be excellent for those of us who have Jumior Mint issues.
If you are appalled by Le Whif, and if you have excellent arteries and a treadmill, or if you’d rather die chewing, try the Father’s Day cake recipe below. If you’d rather Whif, click here.
1 box chocolate cake mix
4 ounces Scharffen Berger semi-sweet chocolate, chopped into small pieces
4 ounces (one stick) unsalted butter, room temperature
2 cups confectioner’s sugar
1 teaspoon vanilla
Â¼ teaspoon salt
1. Bake the cake in a 9-by-13-inch pan, according to the directions on the package. Let it cool to room temperature.
2. Melt the chocolate over hot (not boiling) water in a double boiler. Set it aside to cool slightly.
3. In a food processor fitted with the metal blade, combine the butter, sugar, vanilla and salt and process until it’s smooth.Â Add the chocolate and pulse until it’s well blended.
4. Spread the icing on the cake and serve.
Serves up to12 people, if Tom is not present. If Tom is present, it serves him and maybe a couple of other people if they act fast.
Variations: If you are a vanilla head like me, you can make the vanilla version: use a vanilla cake mix and omit the chocolate from the icing. If you are like my daughter’s friend Dan, who once stated that there was nothing better on earth than the combination of chocolate and peanut butter, make the cake with peanut butter icing. In the food processor combine 1 cup of creamy peanut butter, 1 cup of confectioner’s sugar, 4 tablespoons of softened butter, and 1 teaspoon vanilla extract. Delish.