Chocolate Tres Leches Cake

Ingredients

• 1 cup (125g) all-purpose flour
• 1/2 cup natural unsweetened cocoa powder or Dutch processed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 5 large eggs at room temperature
• 1 cup (200 g) granulated sugar, divided
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk
• 1/2 cup whole milk
• 2 tablespoons natural unsweetened cocoa powder
• 2 cups heavy whipping cream
• 1/3 cup granulated sugar or powdered sugar
• 3 tablespoons natural unsweetened cocoa powder or Dutch processed
• 1 teaspoon vanilla extract
• 4 ounces shaved semisweet chocolate (optional)
• Fresh mint (optional)
• Ground cinnamon (optional)

Instructions

1. 1

   Prep: Preheat the oven to 350°F. and grease a 9 x13-inch baking pan with cooking or baking spray.

2. 2

   Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt and cinnamon together and set aside.

3. 3

   Separate egg whites from egg yolks: Next, separate the egg yolks from the egg whites and set aside.

4. 4

   Beat yolks and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using a handheld mixer, beat the egg yolks with 3/4 cups of sugar on medium-high speed until smooth and creamy, about 2 minutes.

5. 5

   Add wet ingredients: Add the milk and the vanilla extract and beat until combined, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed.

6. 6

   Stir in dry ingredients: With the mixer on low speed, slowly add the dry ingredients mixing until just combined.

7. 7

   Whisk egg whites: In a separate bowl, using a handheld mixer or a stand mixer with the whip attachment, whip the egg whites on medium-low speed until foamy. Switch to medium-high and gradually add the remaining 1/4 of sugar. Whip until stiff peaks form.

8. 8

   Fold whipped egg whites into cake batter: In 2 or 3 additions, gently fold the whipped egg whites into the cake batter with a rubber spatula. Don’t overmix to avoid deflating the fluffy whipped egg whites.

9. 9

   Bake: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the middle of the cake comes out clean.

10. 10

    Cool: Remove from the oven and cool the cake completely.

11. 11

    --- The Milks: ---

12. 12

    Combine the three milks mixture: In a large measuring cup or a pitcher, mix together the evaporated milk, sweetened condensed milk, whole milk and cocoa powder.

13. 13

    Poke cake: Once the cake has cooled completely, use a skewer or a fork to poke holes all over the top of the cake.

14. 14

    Pour chocolate tres leches mixture: Slowly pour the milk mixture over the top of the cake, making sure to pour near the edges and all around.

15. 15

    Chill: Place the cake in the refrigerator and chill for 2 hours or overnight so the cake can soak up the milks.

16. 16

    --- The Topping: ---

17. 17

    Make whipped cream: Whip the heavy cream, sugar, cocoa powder and vanilla until stiff peaks form.

18. 18

    Frost the cake: Spread the chocolate whipped topping evenly over the top of the cake. Garnish with chocolate curls or chocolate shavings if desired.