- Preheat oven to 350º
- Melt the unsweetened chocolate in a heat-proof bowl over a pot of simmering water and cool.
- Coat a bundt pan (or mini bundt pans) with cooking spray and dust with the cocoa powder.
- In a medium bowl, whisk the flour, malted milk powder, baking powder, and salt, and set aside.
- In a large bowl, beat the butter with an electric mixer, then add the sugars and beat. Mix in the olive oil and vanilla mix, scraping down the sides as necessary.
- Add the eggs, one at a time, and mix after each. Add in the melted chocolate and vanilla and beat until combined.
- Add the dry ingredients slowly, beating on low until combined. Add the water and beat on low until combined. Then, stir in the chocolate chips.
- Pour into the prepared bundt pan(s).
- Bake for 45 minutes using one bundt pan or 25 minutes using bundt pans with six molds. Be careful not to overfill; you will have leftover batter if using a 6-mold mini bundt pan).
To make the marshmallow meringue:
- In a large bowl, beat the egg whites with the cream of tartar on high until soft peaks form. (Tips will curl).
- Combine 1/2 cup sugar, the light corn syrup, and 1/4 cup water in a small saucepan. Bring to a boil, stirring to dissolve sugar. Cook for 2-3 minutes, then slowly add to the mixer on medium-low speed, combining with the egg whites.
- Increase speed to medium-high and beat until glossy and stiff. (about four minutes).
- Then, place a generous dollop on top of each cake, and using a kitchen blow torch, toast the marshmallow! (Optional, but so worth it)!