#MEwx Cooler, sunny and Mocha Chocolate Chip Cake

Good morning Augusta

This morning it's mostly sunny with a high of 74°F. Winds light and variable.

Tonight it will be clear skies with some passing clouds and a low of 50F. Winds light and variable.

The readings from my weather instruments are:

The Dew Point is 55.6°F, the humidity is 94%, and the outdoor temp is 57.2°F.

The wind direction is Northeast between 2.5 MPH and 4.9 MPH.

The Relative pressure is 30.20, the Absolute pressure is 30.00 and rising with a weather graphic indicating sun.

The UV rating is 1 out of 16, Sunrise is 6:00 a.m. Sunset is 7:17 p.m., Moonrise is 10:05 p.m., Moonset is 11:01 a.m. and the moon phase is waning gibbous being 77% illuminated.

Visibility is 10.0 miles / 16.1 Kilometers with

We received 0.01 inches of rain here over the past 24 hours.

Space weather for today is:

The Solar flux is 67, the solar wind speed is 381 Kilometers per second and the chance for a solar storm is 1%.

If you love Mocha as much as I do, you have to try this one.

MOCHA CHOCOLATE CHIP CAKE

Alice's Tea Cup, which is owned by the sisters Haley Fox and Lauren Fox, is known for its scones, but the chainlet of teahouses in New York also makes pastries, cakes and other treats. This recipe is an adaptation of a chocolate chip cake with mocha frosting that originated with the Fox sisters' mother. The cake has a tender crumb, and the frosting is silky and rich.

Featured in: Tea Time For All Ages (Fairy Dust Optional).

INGREDIENTS

FOR THE CAKE

•             113 grams (1/2 cup or 1 stick) salted butter, softened, more for pans

•             250 grams (2 1/4 cups) sifted unbleached all-purpose flour, more for pans

•             300 grams (1 1/3 cups) turbinado sugar

•             2 large eggs

•             1 ½ teaspoons vanilla extract

•             2 ½ teaspoons baking powder

•             1 teaspoon kosher salt

•             1 cup milk (2 percent or whole)

•             ¾ cup to 1 cup semisweet or bittersweet chocolate chips, roughly chopped; or mini chocolate chips

FOR THE FROSTING

•             360 grams (3 cups) confectioners' sugar

•             226 grams (1 cup) salted butter, softened

•             ⅛ teaspoon kosher salt

•             ½ teaspoon vanilla extract

•             2 tablespoons plus 1 teaspoon instant espresso

•             2 tablespoons boiling water

•             ¾ cup to 1 cup semisweet or bittersweet chocolate chips, for decorating

PREPARATION

1.            Make the cake: Heat oven to 350 degrees. Butter and flour two 8-inch cake pans, and line the bottoms with rounds of parchment paper cut to fit.

2.            Using an electric mixer or by hand, in a bowl, mix the butter and turbinado sugar until evenly blended. Add eggs and vanilla, and mix again until smooth. In a separate bowl, whisk or sift the flour, baking powder and salt together. Add half the dry ingredients to the egg mixture, mix well, then add half the milk and mix again. Repeat with remaining dry ingredients and milk. Add the chocolate chips and mix well. The batter may look curdled.

3.            Pour the batter into the pans and bake until a tester inserted into the center comes out clean, 30 to 35 minutes. Let cool for 15 minutes before removing cakes from pans to a rack to cool completely. If the cakes are domed, use a long, serrated knife to level the tops.

4.            Make the frosting: Using an electric mixer or by hand, mix the confectioners' sugar with the butter, salt and vanilla, until well blended. In a small bowl, mix the espresso powder with the boiling water to dissolve; add it to the frosting, blending well.

5.            Place one cake layer on a serving platter and spread about one-third of the frosting over the top in an even layer. Top with the second cake layer and use an offset spatula or butter knife to spread frosting over top and, optionally, sides of the cake. Decorate with the chocolate chips.