#MEwx Slightly warmer with clouds and Chocolate Streusel Poundcake

Good morning Augusta

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This morning we have partly sunny skies with expected highs in the mid 30s. Winds are Northerly around 10 mph gusting to 20 mph.

Tonight we'll have partly cloudy conditions with lows around 18°F. Winds remain Northerly around 10 mph in the evening, becoming light and variable.

The outdoor temperature is 22.5°F, the dewpoint is 17.0°F and the wind chill is 16.7°F.

We didn't have any snow or snow-melt here over the past 24 hours.

Today's sunrise is 6:53 AM, sunset is 4:55 PM and we'll have 10 hours 1 minute of daylight today. Moonrise is 4:41 AM and Moonset is 12:47 PM. The moon phase waning crescent and is 18% illuminated. Our next Full Moon is on February 24 and our next new moon will be on February 9.

The wind velocity is between 6.7 MPH and 10.1 MPH from the North.

The Relative pressure is 29.96, the Absolute pressure is 29.76 and rising with a weather graphic indicating sun and scattered clouds.

The Humidity is 78%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 29.6W/m2.

Visibility is 10.0 miles / 16.1 Kilometers with partly Cloudy skies again this morning.

 

Chocolate Streusel Poundcake

  MELISSA CLARK

YIELD8 to 10 servings

TIME2 hours, plus cooling

Andrew Scrivani for The New York Times

In this stunning dessert, a moist and soft chocolate poundcake is topped on two sides — bottom and top — with crunchy, slightly salty streusel flecked with chocolate chips. The combination of cocoa powder and melted dark chocolate gives this cake a particularly rich flavor. You can make it up to 3 days ahead. Store it at room temperature, well wrapped in foil. Then serve it topped with ice cream or whipped cream and fresh berries, or toasted and buttered, or plain as it is. It also freezes well for up to 3 months.

Ingredients:

·       ½ cup/60 grams all-purpose flour

·       3 tablespoons/45 grams granulated sugar

·       1 ½ tablespoons/11 grams cocoa powder

·       ½ teaspoon/4 grams kosher salt

·       4 ½ tablespoons/64 grams cold unsalted butter, cubed

• ⅓ ½ cup/60 grams all-purpose flour
• 3 tablespoons/45 grams granulated sugar
• 1 ½ tablespoons/11 grams cocoa powder
• ½ teaspoon/4 grams kosher salt
• 4 ½ tablespoons/64 grams cold unsalted butter, cubed
• ⅓ ½ cup/60 grams all-purpose flour
• 3 tablespoons/45 grams granulated sugar
• 1 ½ tablespoons/11 grams cocoa powder
• ½ teaspoon/4 grams kosher salt
• 4 ½ tablespoons/64 grams cold unsalted butter, cubed
• ⅓ Cup chocolate chips

For the Poundcake

3 ounces/85 grams extra-bittersweet chocolate (70 percent), chopped

1 ⅓ cups/185 grams all-purpose flour

¾ cup/89 grams Dutch-process unsweetened cocoa powder

½ teaspoon/2 grams baking powder

¼ teaspoon/2 grams baking soda

½ cup/113 grams unsalted butter, melted

1 cup/200 grams granulated sugar

½ cup/100 grams dark brown sugar

½ teaspoon/4 grams kosher salt

1 large egg, at room temperature

2 teaspoons/10 milliliters vanilla extract

½ cup/120 milliliters plain Greek yogurt

½ cup/120 milliliters whole milk

PREPARATION

1.       Heat oven to 350 degrees. Grease a 9-by-5-inch loaf pan, then line with parchment paper, leaving enough to hang over the edges of the pan. Grease the parchment on the bottom of the loaf pan.

2.       In a heatproof bowl set over a pan of simmering water, or in the microwave, melt the chocolate for the cake, stirring until smooth. Set aside to cool while you prepare the streusel.

3.       Prepare the streusel: In a bowl, stir together flour, sugar, cocoa powder and salt. Using fingers or a fork, cut in the butter until it is evenly distributed and forms large, moist crumbs. Stir in the chocolate chips.

4.       Scatter half the streusel evenly into the bottom of the loaf pan. Bake for 15 to 18 minutes, or until baked through.

5.       Prepare the cake: In a large bowl, sift together flour, cocoa powder, baking powder and baking soda.

6.       In the bowl of an electric mixer fitted with the whisk attachment, beat melted butter, both sugars and salt together until combined. Beat in egg, vanilla extract, yogurt, milk and melted chocolate. Fold in dry ingredients until just combined.

7.       Scrape batter into prepared pan and top with remaining streusel. Bake until a toothpick inserted in the center of cake emerges clean, about 1 hour 15 minutes. Transfer pan to a wire rack and cool completely before turning out and slicing.