Preheat your oven to 350°F (175°C) and prepare two mini loaf pans with parchment paper.

Sift together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

Beat butter, granulated sugar, and brown sugar in a stand mixer until light and fluffy, about 3 minutes. Add vanilla extract.

Incorporate eggs one at a time, then alternate adding the dry mixture and buttermilk.

Fold in chocolate chips into the batter gently.

Pour the batter into prepared pans and bake for 30-35 minutes until a toothpick comes out clean.

Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Create ganache by heating heavy cream until simmering, then pouring it over chopped chocolate. Whisk until smooth.

Pour the ganache over the cooled cakes and top with graham cracker crumbs.

Make Swiss meringue by whisking egg whites, sugar, and vinegar over simmering water until warm, then beat until glossy peaks form.

Spread meringue over cakes and gently toast with a kitchen torch until golden brown.