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Decadent Chocolate Tres Leches Cake Soaked to Perfection

A rich chocolate sponge soaked overnight in three milks and topped with fresh whipped cream and chocolate shavings.
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Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 5 hours
Total Time 5 hours 55 minutes
Servings: 12 slices/people
Calories: 420
Ingredients Equipment Method

Ingredients
  

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
5 large eggs, separated
1 cup granulated sugar, divided
1/3 cup whole milk, 1 tsp vanilla extract
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup whole milk + 2 tbsp cocoa powder (for soak)
2 cups heavy cream, 3 tbsp powdered sugar, 1 tsp vanilla (topping)
Cocoa powder and dark chocolate shavings to garnish

Equipment

  • 1  9x13 inch baking dish,
  • 1 hand mixer or stand mixer
  • 2 large bowls
  • 1 whisk
  • 1 sifter
  • 1 rubber spatula
  • 1 toothpick for testing
  • 1 skewer or fork for poking holes

Method
 

Preheat oven to 350F. Grease and cocoa-dust a 9x13 inch baking dish.
    Sift flour, cocoa, baking powder, baking soda, and salt together.
      Beat egg whites with half the sugar to stiff glossy peaks.
        Beat yolks with remaining sugar until pale. Add milk and vanilla. Fold in dry ingredients.
          Fold egg whites into batter gently in three additions.
            Bake 28 to 30 minutes until springy and a toothpick comes out clean.
              Poke holes all over warm cake. Whisk together the three-milk soak with cocoa.
                Pour soak gradually over warm cake. Cover and refrigerate overnight.
                  Whip cream with sugar and vanilla to soft peaks. Spread over chilled cake.
                    Dust with cocoa powder, top with chocolate shavings, slice cold and serve.