Anita’s delicious Chocolate Chip Spice Cake

Ingredients

2 1/2 cups All Purpose flour, sifted

1 cup granulated sugar

1/2 cup light brown sugar

4 eggs, separated

2 teaspoon baking powder

1/4 teaspoon salt

2 teaspoon cinnamon, ground

1/2 teaspoon ginger, ground

1/8 teaspoon nutmeg, ground

1 1/2 teaspoon vanilla extract

2 sticks unsalted butter, room temperature

1 cup whole or 2% milk

1 cup milk chocolate chips

Preparation

1. Preheat oven to 350 grades Fahrenheit. Grease a Bundt pan and set aside.
2. Use a stand mixer or by hand beat butter and both sugars until creamy for about 2-3 minutes.
3. Add egg yolks one by one, and vanilla. Mix well.
4. In another large bowl, combine sifted flour, baking powder, salt, ground cinnamon, ginger and nutmeg.
5. Beat egg whites in another bowl until fluffy and stiff. Set aside.
6. Add flour mixture from step-4 to the butter-sugar mixture alternating it with the milk, beating in low to incorporate all well.
7. Fold in the fluffy and stiff egg whites gently until batter is smooth. Add chocolate chips by using a spatula to incorporate well.
8. Pour batter into the Bundt pan. Bake for 50-55 minutes or until a toothpick inserted comes out clean and cake is golden brown.
9. Let cake cool in pan for 15 minutes. Flip cake onto a wire rack before transferring to a cake stand. (Decorated salted caramel leaves can be made and placed around the cake making it so pretty. Use candy coating to make this leaves using the flavor of your choice. Melt candy into the microwave, stirring after every 30 seconds to prevent candy chocolate to harden. I did use my hands to shape this leaves over a parchment paper and a fork for the veins. Then, gently remove leaves from parchment paper using a spatula , but you can also brush a clean natural leave with the candy  chocolate. Let it dry until completely set and slowly peel off. You can use them to decorate any of your desserts. Enjoy 🙂