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

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.