CHOCOLATE CHIP CHAI CAKE

FOR THE CAKE:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 chai spice tea bags
1/2 cup unsalted butter, at room temperature
1 3/4 cups granulated sugar
4 egg whites
1 teaspoon vanilla
1-1/3 cups buttermilk
3/4 cup semisweet chocolate chips
FOR THE ICING (OPTIONAL):
1 cup packed light or medium brown sugar
1/2 cup whipping cream
1/4 cup butter
2 cups confectioner's sugar, sifted
1 teaspoon vanilla

Preheat oven to 350 F. Grease a 13x9-inch metal baking pan.

In a medium bowl, combine flour, baking powder, baking soda, cardamom, allspice, salt and contents of tea bags; set aside.

In a large bowl, using electric mixer, beat butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Stir in vanilla. Beat flour mixture into butter mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk. Beat just until smooth. Stir in chocolate chips. Spread batter in prepared baking pan.

Bake in preheated oven for 35 to 40 minutes or until cake is golden brown and pulling away from sides of pan and a tester inserted into center comes out clean. Let cake cool in pan on a rack while preparing icing.

TO MAKE THE ICING:
In a large saucepan over medium heat, bring brown sugar, cream and butter to a rolling boil. Remove pan from heat and transfer mixture to a mixing bowl.

Whisk in confectioner's sugar and vanilla until blended. Using an electric mixer, beat icing until thick and just warm to the touch.

Spread icing over cake. Let cool completely.

Adapted from source: 300 Best Chocolate Recipes by Julie Hasson