Quick Chocolate Fix

Chocolate cake is America’s favorite snack, but it takes too long. Until now. We have developed cupcakes that can supply a quick chocolate fix with a cold glass of milk after school. And the recipe is easy and safe enough for the youngsters to make it themselves.

In addition, here’s a luxurious cake to savor leisurely with a cup of tea and a low-fat variation that won’t decimate a diet. The conventional oven has been called upon to bake the Chocolate Cake while the microwave produces the Chocolate Cream Glaze that covers it.

Not only does chocolate melt faster in the microwave, but it has a better chance of staying smooth. By simply heating the chocolate in a glass measure instead of over a water bath, you keep it from coming in contact with water and it won’t “seize” or thicken into a tight blob.

For the low-fat version of this cake, we have eliminated the chocolate glaze, and we use applesauce in the cake instead of oil. This helps keep it moist for up to a week when tightly wrapped (it can also be wrapped separately in plastic wrap and frozen, to pull out later for lunch boxes). It is delicious served with a fruit sauce.

CHOCOLATE CUPCAKES WITH VANILLA ICING

Chocolate Cake batter

3 tablespoons butter

1 cup sifted powdered sugar

1 tablespoon half and half

3/4 teaspoon vanilla

Place 2 cupcake liners into each of 6 (5- or 6-ounce) custard cups or into microwave cupcake pan. Fill cups 1/3 full with Chocolate Cake batter. If cakes are made in custard cups, place them in circle in microwave with 1-inch space between them (place on large microwave-proof plate for easy handling).

Microwave on HIGH (100% power) until done, 2 1/2 to 4 minutes, repositioning cups or rotating dish 1/4 turn once. (When done, tops may appear damp, but wood pick inserted in centers will come out clean.) Remove cupcakes and papers immediately from cooking dishes and cool on wire rack. Repeat same procedure for second batch.

When cupcakes have cooled, prepare to frost. Place butter in medium microwave-proof bowl. Microwave on DEFROST 1 minute to soften, but do not melt. Beat in powdered sugar and half and half until well blended. Stir in vanilla. Spread icing over cupcakes while frosting is still soft. Makes 12 cupcakes.

The warm, glossy frosting used to top this cake cools into a rich fudge coating. This is one of the easiest ways to top a cake.

CHOCOLATE CAKE WITH CHOCOLATE CREAM GLAZE

1 cup plus 1 teaspoon flour

1/2 cup water

1/4 cup unsweetened cocoa, powder

1 cup brown sugar, packed

3/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup oil

1/4 cup plain yogurt

1 teaspoon vanilla

1 egg, lightly beaten

Chocolate Cream Glaze

Grease 8-inch round baking pan well. Line with wax paper, grease paper and lightly flour by sprinkling with about 1 teaspoon flour, tapping sides of pan to distribute flour evenly.

Measure water into 2-cup glass measure and stir in cocoa. Microwave on HIGH (100% power) 1 1/2 to 2 minutes or until just boiling. Stir well to dissolve cocoa.

Meanwhile, combine remaining 1 cup flour, brown sugar and baking soda in bowl of food processor and pulse on and off 2 or 3 times to blend. Add salt, oil, yogurt, vanilla, egg and water-cocoa mixture. Pulse processor on and off 4 to 5 times, or until flour is blended in. Do not overbeat.

Pour mixture into prepared pan. Bake in conventional oven at 350 degrees until wood pick inserted near center comes out clean, 25 to 30 minutes. Cool cake on wire rack 5 minutes before removing from pan. Peel off wax paper. Finish cooling on rack. Transfer cake to serving plate and coat with Chocolate Cream Glaze. Makes 8 servings.

Chocolate Cream Glaze

1/4 cup half and half

1/2 cup semisweet chocolate pieces

1 tablespoon vanilla

Combine half and half, chocolate pieces and vanilla in 2-cup glass measure. Microwave on HIGH (100% power) 2 to 4 minutes, stirring after 1 1/2 minutes and checking every 30 seconds after that to see if chocolate has become soft and spreadable. Chocolate needs to be stirred often to equalize heat and melt evenly.

Remove from microwave and stir 2 to 4 minutes, just until well blended, thickened and smooth. Pour glaze, while still warm, over top of cake and spread lightly down over sides. Chill cake until icing is set. Makes enough for 1 layer cake.

Variation:

LOW-FAT CHOCOLATE CAKE

Substitute 1/2 cup applesauce for oil. Substitute nonfat yogurt for yogurt and 2 egg whites for whole egg. Eliminate Chocolate Cream Glaze and instead sprinkle top of cake with powdered sugar.