Mocha Cake with Fluffy Meringue Topping

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 3 tablespoons canola oil 
• 0.3 cup chocolate syrup light
• 0.3 teaspoon cream of tartar 
• 1 cup brown sugar dark packed
• 6 large egg whites 
• 1 cup granulated sugar 
• 1 cup canola mayonnaise (such as Hellmann's)
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup semi chocolate chips 
• 1 cup strong coffee decoction hot brewed
• 9 tablespoons sugar 
• 2 cups unbleached flour all-purpose
• 0.8 cup cocoa unsweetened
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• double boiler
• baking pan
• measuring cup
• candy thermometer

Directions

1. Preheat oven to 35
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl.
4. Add mayonnaise and oil; beat with a mixer at low speed until well blended. Slowly add brewed coffee and vanilla; beat with a mixer at low speed 1 minute or until well blended. Stir in chocolate chips; pour batter into a 13 x 9-inch metal baking pan coated with cooking spray.
5. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
6. To prepare meringue, combine 9 tablespoons sugar and next 3 ingredients in the top of a double boiler. Cook over simmering water 2 minutes or until candy thermometer registers 150, stirring constantly with a whisk.
7. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form.
8. Spread meringue over cake. Store cake, loosely covered, in refrigerator.
9. Drizzle each serving with 1 teaspoon chocolate syrup.