Chocolate Tres Leches Cake

     One day as I was surfing Pinterest, I came across this genius idea. I didn't click on it because the title alone was enough to inspire me to take my original tres leches recipe and make a chocolate variation. Although I still prefer the original version plain, with no frosting or anything, I decided to top this one with some fresh chocolate whipped cream. So I guess that makes this one four milks, but it is essentially the same recipe and technique as the original.

INGREDIENTS:
The cake:
1 cup flour5 eggs, separated3/4 cup sugar1/3 cup 2% milk1 teaspoon vanilla1 teaspoon baking powder
6 tablespoons unsweetened cocoa powder

The leches:1 14oz can sweetened condensed milk1 12oz can evaporated milk1/4 cup 2% milk

Chocolate whipped cream:
1 cup whipping cream
1 tablespoon granulated sugar
1/2 teaspoon vanilla
3 tablespoons unsweetened cocoa powder

DIRECTIONS:
1. Preheat oven to 350 and butter and flour a 9in. springform pan.
2. Put the bowl of an electric mixer in the fridge to chill. Then carefully separate the eggs. Whip the egg whites with 1/4 cup of the sugar using the whisk attachment in the cold bowl until they reach the consistency of whipped cream.
3. Transfer the egg whites to another bowl. put the yolks in the original bowl and beat them with the remaining 1/2 cup sugar, 1/3 cup milk, vanilla, flour, and baking powder.
4. Gently fold in the egg whites, but don't over mix.

5. Gently stir in the cocoa powder just until the color is consistent. 
6.Then pour batter into pan and bake for 35-40 minutes.

7.Remove the cake from the pan, and let it cool on a rack for 1 hour. Then, take a fork, and poke A LOT of holes all over the surface. This is how the leches will absorb.

8. In a small saucepan, heat the condensed milk, evaporated milk, and the other 1/4 cup of 2%. Just warm it gently, don't boil it. Then, cool it in the fridge for 20 minutes. Since the cake is served cold, the only reason you need to heat the milks is so that you'll be able to mix them together well.

9. Using a ladle, spoon the milk mixture over the cake. Give each spoonful enough time to absorb before adding another. You'll be surprised by how much the cake will absorb. You will probably use most of the milk, but if the cake seems to stop absorbing it, (i.e. if milk starts to pool in the middle for longer than usual) then don't add more. Be sure to pour enough milk around the edges of the cake, and not just in the middle.

Some of the milk will run off the sides, so be sure to do this over a deep enough dish. It's important to pour the milk slowly and gradually to give it time to absorb. Try to maximize absorption and minimize runoff. When you're done, carefully move the cake to a clean serving platter.
10. To make the whipped cream, start with a chilled metal bowl. In it, use an electric mixer to whip the cream, sugar, and vanilla. Depending on your mixer, this can take longer than you think, so be patient, whip the heck out of it, and don't give up. When the consistency is right, stir in the cocoa by hand.
11. Liberally spread the whipped cream over the cake and chill the whole thing in the fridge for at least a couple of hours before serving.

This last crummy iphone picture doesn't do it justice, but I know you'll love it!