Ingredients
1 tablespoon unsalted butter (for greasing)
1 1/3 cups cake flour 1/4 cup Dutch-processed cocoa powder
8 large eggs (yolks and whites separated)
3/4 cup + 2 tablespoons granulated sugar (divided)
1 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup warm water
For the Chocolate Tres Leches Mixture:
1/2 cup chocolate malted milk powder 2 cups whole chocolate milk 1 can (12 oz) evaporated milk 1 cup half-and-half
1 tablespoon vanilla extract
For the Chocolate Whipped Cream Topping: 1/4 cup granulated sugar 2 tablespoons chocolate malted milk powder 1 1/2 tablespoons Dutch-processed cocoa powder 2 1/2 cups heavy cream 1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 400°F (205°C). Grease only the bottom of a 9×13-inch cake pan with melted butter.
2. Sift together cake flour and cocoa powder twice. Set aside.
3. In a clean bowl, whip egg whites until foamy. Gradually add 3/4 cup sugar and whip until stiff peaks form.
4. In another bowl, whip egg yolks with remaining sugar, salt, and vanilla until pale. Fold in warm water.
5. Gently mix in the dry ingredients, alternating with the whipped egg whites until just combined.
6. Pour batter into the prepared pan and bake for 15-18 minutes. Let cool completely.
7. Poke holes in the cooled cake with a skewer.
8. Whisk together all ingredients for the tres leches mixture and pour over the cake in stages, allowing it to soak. Cover and refrigerate for at least 4 hours or overnight.
9. For the topping, whip cream with sugar and cocoa until stiff peaks form. Spread over the soaked cake.
10. Garnish with berries or chocolate shavings if desired.
PREP TIME & NUTRITION:
Prep Time: 15 minutes, Servings: 12, Calories: 519