#MEwx Above freezing for a bit with Mocha Chocolate Chip Cake
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This morning we have partly sunny skies with expected highs in the upper 30s. Winds are Northerly around 10 mph, becoming light and variable.
Tonight we'll have mostly cloudy during evening hours, becoming partly cloudy. Lows in the lower 20s with light and variable winds.
The outdoor temperature is 24.8°F, the dewpoint is 20.4°F and the wind chill is 24.8°F.
We didn't have any snow or snow-melt here over the past 24 hours.
Today's sunrise is 6:52 AM, sunset is 4:46 PM and we'll have 10 hours 4 minutes of daylight today. Moonrise is 5:37 AM and Moonset is 1:56 PM. The moon phase waning crescent and is 10% illuminated. Our next Full Moon is on February 24 and our next new moon will be on February 9.
The wind velocity is between 2.2 MPH and 3.8 MPH from the East Northeast.
The Relative pressure is 20.11, the Absolute pressure is 29.91 and rising with a weather graphic indicating sun and clouds.
The Humidity is 82%, the UV index is 1 placing the average person at low risk and the solar radiation reading is 143.2W/m2.
Visibility is 10.0 miles / 16.1 Kilometers with partly Cloudy skies.
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.
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