#MEwx Cold and raw with melting snow and Mocha Chocolate Chip Cake
If you want to se weather readings from my personal weather station in real-time click here.
This morning we have clouds with isolated snow showers, then scattered rain and snow showers this afternoon. Highs in the lower 40s with south winds around 10 mph.
Tonight we'll have partly cloudy skies during evening hours then clearing. Lows in the lower 20s with southwest winds around 10 mph in the evening, becoming light and variable.
The wind direction is West between 4.3 MPH and 8.4 MPH.
The Relative pressure is 29.74, the Absolute pressure is 29.54 and falling with a weather graphic indicating clouds and rain/snow.
We received 1.02 inches of rain/snow melt since the melting and rain began 2 days ago.
Our outdoor temperature is 27.5°F, the humidity is 97%, the dew point is 26.8°F and our wind chill is 27.5°F.
Visibility is 10.0 miles / 16.1 kilometers with overcast.
The UV rating is 0 out of 16, the moon is 68.2% illuminated, the moon phase is waxing gibbous, sunrise is 6:45 am↑ 109° East, Sunset is 5:01 pm↑ 251° West, Moonrise is 11:26 am↑ 55° Northeast, moonset is 2:29 am↑ 303° Northwest and we'll have 10 hours 16
Minutes of daylight today.
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.
(Don't worry, after Valentine's Day I'll post low-cal and low-fat recipes again)
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