#MEwx Snow/Rain on the way and a 2-layered all in 1 chocolate cake recipe

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Good morning Augusta

This morning we have A 100% chance of snow, with snow this afternoon. Accumulation of 1 to 3 inches. Highs in the lower 30s. Light and variable winds, becoming southeast around 10 mph with gusts up to 20 mph this afternoon.

Tonight it will be snowy with sleet likely this evening, then partly cloudy with a chance of sleet after midnight. Total snow accumulation of 3 to 6 inches. Not as cold with

lows in the upper 20s. East winds around 10 mph with gusts up to 20 mph, becoming west after midnight.

The readings from my weather instruments are:

The outdoor temperature is  14.7°F, Humidity is 33% and the Dew Point is -9.4°F. 

The wind direction is North Northwest between 3.6 MPH and 7.4 MPH with a Wind chill of 14.5°F.

The Relative pressure is 30.40, the Absolute pressure is 30.19 and falling with a weather graphic indicating snow/rain.

Visibility is 10.0 miles / 16.1 Kilometers with clear skies for now.

The UV rating is 1 out of 16, Sunrise is 7:00 A.M., Sunset is 6:38 P.M., Moonrise is 9:07 A.M., Moonset is 10:42 P.M. and the moon phase is waxing crescent.

Augusta's RAW METAR readings are:

METAR KAUG 101153Z AUTO 01004KT 10SM CLR M11/M17 A3049 RMK AO2 SLP330 T11061167 11067 21111 58008

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

Time to celebrate the start of melting season! How about a 2-layer chocolate cake!?

All-in-One Chocolate Cake

INGREDIENTS

FOR THE CAKE:

·         Butter for greasing baking pans

·         1 ½ cups all-purpose flour

·         1 cup sugar

·         1 teaspoon baking powder

·         ½ teaspoon baking soda

·         ⅓ cup best-quality cocoa powder

·         6 ounces (1 1/2 sticks) unsalted butter, at room temperature

·         2 large eggs, at room temperature

·         2 teaspoons vanilla

·         ¾ cup sour cream, at room temperature

FOR THE FROSTING:

·         6 ounces good-quality semisweet chocolate, broken into small pieces

·         3 ounces (3/4 stick) unsalted butter

·         1 tablespoon light corn syrup

·         ½ cup sour cream

·         1 teaspoon vanilla

·         2 ½ cups confectioners' sugar, sifted

·          

PREPARATION

1.      For cake: heat oven to 350 degrees. Butter sides of two 8-inch cake pans, and line bottoms with parchment paper. In the bowl of a food processor fitted with a knife blade, combine flour, sugar, baking powder, baking soda, cocoa powder, butter, eggs, vanilla and sour cream. Process to make a smooth, thick batter.

2.      Using a rubber spatula, divide batter between pans, and smooth tops. Bake until a cake tester inserted in center comes out clean, 25 to 35 minutes; do not overbake. Transfer to a wire rack to cool for 10 minutes before removing from cake pans.

3.      For frosting: Combine chocolate and butter in a large heat-proof bowl, and heat until melted in a microwave oven or over a pan of simmering water. Remove from heat and allow to cool for 5 minutes. Stir in corn syrup, sour cream, and vanilla. Whisk in confectioners' sugar until very smooth. Frosting should be thick and spreadable. If necessary, add a teaspoon or two of boiling water to thin it, or additional sifted confectioners' sugar to thicken.

4.      Cut four strips of waxed or parchment paper and place them side by side on a cake plate, covering the surface. Place one cake layer domed-side down on plate.

5.      Spoon about a third of the frosting onto center of cake and use a knife or a spatula to spread it evenly. Place the other cake on top, domed side up. Spoon another third of frosting on top of cake, spreading to make swirls or a smooth finish. Spread sides of cake with remaining frosting and allow to sit for a few minutes until set. Carefully remove paper strips. Place cake under glass or in an airtight container and set aside in a cool place until serving.

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