Pour the cake mix into a mixing bowl. Add eggs, cold coffee, vegetable oil, and milk. Mix for thirty seconds on low and beat for two minutes on medium. Stir in the mini chocolate chips.

Divide between three greased, lined and floured pans. (You can use cocoa powder to flour the pans if desired.)

Bake at 325°F for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool for 30 minutes in the pans, remove the cakes from the pan, peel off the parchment and cool completely on wire racks.

Chop six ounces of semi-sweet chocolate. Melt the chocolate and allow it to cool.

Pour granulated sugar and egg whites into a heat-proof bowl over a pot of simmering water. Whisk or stir constantly until the sugar has dissolved and the mixture has reached 160°. When you rub the mixture between your finger and thumb, it should be smooth with no graininess.

Pour the egg white mixture into the mixing bowl of a stand mixer. Beat with a whisk attachment for about 10 minutes until stiff peaks form and meringue has cooled. If meringue or mixing bowl are still warm, continue whisking at a low speed until cool.

Slowly add the cooled chocolate, stirring it into the meringue. Scrape bowl, add the vanilla and stir until none of the white meringue remains.

Place one of the cakes on a cake round and top with frosting. Spread out the frosting with an offset spatula. Continue with the two remaining cakes.

Frost the sides of the cake. Remove the excess frosting and smooth the sides of the cake.

Press the tip of an offset spatula gently into the frosting on the top of the cake while turning the cake to create a swirl.

Use a small round tip to pipe chocolate dots around the cake.