Chocolate Three Milks Cake
A cocoa sponge soaked with condensed, evaporated, and whole milk, then topped with cocoa whipped cream and chocolate shavings.
Ingredients
Cake Ingredients
- 1 cup all-purpose flour (125g)
- ½ cup natural unsweetened cocoa powder natural unsweetened cocoa for the main version
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon table salt
- 1 cup granulated sugar divided: 3/4 cup with yolks, 1/4 cup with whites
- 5 large eggs (separated)
- 1 teaspoon vanilla extract
- ½ cup whole milk
Soaking Mixture
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- ½ cup whole milk
- 2 tablespoons natural unsweetened cocoa powder
Topping
- 2 cups heavy whipping cream cold; for whipping
- ½ cup granulated sugar topping sugar, separate from cake sugar
- 3 tablespoons natural unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 4 ounces shaved semisweet chocolate (for topping)
Pan preparation
- as needed cooking spray
Instructions
- Set oven to 350°F and grease a 9-by-13-inch dish. Separate eggs and whisk the dry cake ingredients.
- Beat yolks with 3/4 cup cake sugar. Incorporate cake milk and vanilla, then the dry mix. Whip whites with the other 1/4 cup cake sugar to firm peaks.
- Fold the foam into batter gently, spread in the dish, and bake 25–30 minutes until the center passes the tester check. Cool completely, about 60 minutes.
- Blend all three soaking milks with the separate 2 tablespoons cocoa. Poke the cooled cake and slowly pour liquid over the whole surface.
- Cover and refrigerate at least 3 hours. Beat cold topping cream with its sugar, cocoa, and vanilla; spread over the cake and apply chocolate shavings. Cut 12 portions.
Notes
Cake sugar is divided 3/4 cup yolks and 1/4 cup whites; topping sugar is separate. One-hour cooling plus minimum three-hour refrigerated soak are included. Longer cooling or overnight soaking adds time. Keep finished dairy cake chilled; do not add butter or oil to the sponge.