#MEwx Colder and very windy and a Mocha Chocolate chip cake

Good morning Augusta

We're still under a wind advisory. Its in the post preceding this one

For once we have more wind than Congress.

This morning we have mostly sunny skies and colder temps with highs in the lower 20s. Northwest winds 15 to 25 mph with gusts up to 45 mph. Wind chill values as low as -2°F.

Tonight we'll have Clear skies with lows around 7°F.  West winds 10 to 15 mph. Gusts up to 30 mph. Wind chill values as low as -1 °F.

The readings from my weather instruments are:

The Wind Chill is 7.0°F, Dew Point is -8.1°F, the humidity is 29%, and the outdoor temp is 18.9°F.

The wind direction is West between 13.5 MPH and 17.9 MPH.

The Relative pressure is 30.04, the Absolute pressure is 29.84 and rising with a weather graphic indicating sun.

Visibility is 10.0 miles / 16.1 Kilometers with Partly cloudy skies to 5,500 ft / 1,676 m.

The UV rating is 0 out of 16, Sunrise is 6:78 A.M., Sunset is 4:59 P.M., Moonrise is 9:13 A.M., Moonset is 9:43 P.M. and the moon phase is waxing crescent.

Augusta's RAW METAR readings are:

METAR KAUG 091253Z AUTO 29011G22KT 10SM FEW055 M08/M18 A3008 RMK AO2 PK WND 29026/1238 SLP191 T10781183

We didn't receive any additional snow or rain over the past 24 hours.

Now this one will put a big smile on your Valentine's face.

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.