Mocha Cake with Fluffy Meringue Topping

By dhoffmanlatter

Ingredients

• Cake:
• 9 ounces unbleached all-purpose flour (about 2 cups)
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 3/4 cup unsweetened cocoa
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup canola mayonnaise (such as Hellmann's)
• 3 tablespoons canola oil
• 1 cup hot strong brewed coffee
• 2 teaspoons vanilla extract
• 1/3 cup semisweet chocolate chips
• Cooking spray
• Topping:
• 9 tablespoons sugar
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 6 large egg whites
• 1/3 cup light chocolate syrup

Preparation

Step 1

1. Preheat oven to 350°.
2. To prepare cake, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through 1/2 teaspoon salt) in a large bowl. 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. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
3. 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. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form. Spread meringue over cake. Store cake, loosely covered, in refrigerator. Drizzle each serving with 1 teaspoon chocolate syrup.