Sun, cooler and another chocolate cake recipe

Good morning Augusta

This morning we have sunny skies and a high of 66°F. Winds will be SSW at 10 to 15 mph.

Tonight we'll have clear skies and a low of 43°F. Winds SSW at 5 to 10 mph.

The readings from my weather instruments are:

Humidity is 30%, the Dew Point is  22.5°F and the outdoor temp is 53.1°F.

The wind direction is   North Northeast between 6.5 MPH and 9.8 MPH.

The Relative pressure is 29.89, the Absolute pressure is 29.69 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 5:21 a.m. Sunset is 7:50 p.m., Moonrise is 1:32 a.m., Moonset is 11:23 a.m. and the moon phase is waning gibbous being 56% illuminated.

The RAW METAR readings from Augusta's airport are:

METAR KAUG 071053Z AUTO 36009KT 10SM SCT090 11/M03 A3003 RMK AO2 SLP170 T01111028

 

Visibility is 10.0 miles / 16.1 Kilometers with scattered clouds to 9,000 ft / 2,743 m.ver75

We didn't receive any  rain here over the past 24 hours.

Space weather for today is:

Today's Solar flux is 68, the solar wind speed is 684 Kilometers per second and

There is a 1% chance for a Solar Storm.

How about another chocolate dessert?

Chocolate Streusel Poundcake

  MELISSA CLARK

YIELD8 to 10 servings

TIME2 hours, plus cooling

Andrew Scrivani for The New York Times

In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides — bottom and top — with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months.

Ingredients:

·         ½ cup/60 grams all-purpose flour

·         3 tablespoons/45 grams granulated sugar

·         1 ½ tablespoons/11 grams cocoa powder

·         ½ teaspoon/4 grams kosher salt

·         4 ½ tablespoons/64 grams cold unsalted butter, cubed

• ⅓ ½ cup/60 grams all-purpose flour
• 3 tablespoons/45 grams granulated sugar
• 1 ½ tablespoons/11 grams cocoa powder
• ½ teaspoon/4 grams kosher salt
• 4 ½ tablespoons/64 grams cold unsalted butter, cubed
• ⅓ ½ cup/60 grams all-purpose flour
• 3 tablespoons/45 grams granulated sugar
• 1 ½ tablespoons/11 grams cocoa powder
• ½ teaspoon/4 grams kosher salt
• 4 ½ tablespoons/64 grams cold unsalted butter, cubed
• ⅓ Cup chocolate chips

For the Poundcake

3 ounces/85 grams extra-bittersweet chocolate (70 percent), chopped

1 ⅓ cups/185 grams all-purpose flour

¾ cup/89 grams Dutch-process unsweetened cocoa powder

½ teaspoon/2 grams baking powder

¼ teaspoon/2 grams baking soda

½ cup/113 grams unsalted butter, melted

1 cup/200 grams granulated sugar

½ cup/100 grams dark brown sugar

½ teaspoon/4 grams kosher salt

1 large egg, at room temperature

2 teaspoons/10 milliliters vanilla extract

½ cup/120 milliliters plain Greek yogurt

½ cup/120 milliliters whole milk

PREPARATION

1.         Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.

2.         In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.

3.         Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.

4.         Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.

5.         Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.

6.         In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.

7.         Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.

 

 

*LOVELIGHT CHOCOLATE CAKE

1.         Grease and flour 2 round cake pans, or one 13"x9" pan.

2.         Beat until frothy 2 egg whites.

3.         Gradually beat in ½ cup sugar; continue beating until very stiff and glossy.

4.         Sift together into another bowl 2 ¼ cups sifted cake flour, 1 cup sugar, 3 tsp. baking powder, 1 tsp. salt.

5.         Add ⅓ cup vegetable oil, ½ cup milk.

6.         Beat 1 minute on medium speed.

7.         Add ½ cup milk, 2 egg yolks, 1 ½ tsp. vanilla.

8.         Beat 1 minute, scraping bowl constantly.

9.         Fold in meringue.

10.       Pour into prepared pans.

11.       Bake at 350⁰ for 30-35 minutes in layer pans, or 40-45 minutes for larger pan.

12.       Ice as desired.

 

 

*CHOCOLATE ZUCCHINI CAKE

½ cup butter

1 ¾ cups sugar

½ cup vegetable oil

2 eggs

½ cup buttermilk or sour milk

½ cup cocoa

1 tsp. vanilla

½ tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 ½ cups flour

2 cups grated zucchini

½ cup chocolate chips (or more!)

½ cup chopped nuts

Directions:

1.         Cream together butter, oil, and sugar.

2.         Blend in egg, buttermilk, vanilla.

3.         Stir in dry ingredients, zucchini, and some chocolate chips.

4.         Pour into a greased and floured 9"x13" baking pan.

5.         Sprinkle the remaining chips and nuts over top of cake.

6.         Bake at 325⁰ about 50 minutes.