For the cake batter:

1. Preheat oven to 350º
2. Melt the unsweetened chocolate in a heat-proof bowl over a pot of simmering water and cool.
3. Coat a bundt pan (or mini bundt pans) with cooking spray and dust with the cocoa powder.
4. In a medium bowl, whisk the flour, malted milk powder, baking powder, and salt, and set aside.
5. 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.
6. Add the eggs, one at a time, and mix after each. Add in the melted chocolate and vanilla and beat until combined.
7. 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.
8. Pour into the prepared bundt pan(s). 
9. Bake for 45 minutes using one bundt pan or 25 minutes using mini-bundt pans with six molds. Be careful not to overfill; you will have leftover batter if using a 6-mold mini bundt pan).

For the toasted marshmallow meringue:

1. In a large bowl, beat the egg whites with the cream of tartar on high until soft peaks form. (Tips will curl). 
2. 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. 
3. Increase speed to medium-high and beat until glossy and stiff. (about four minutes).
4. Then, place a generous dollop on top of each cake, and using a kitchen blow torch, toast the marshmallow! (Optional, but so worth it)!