The most light, airy CHOCOLATE TRES LECHES CAKE recipe

This Chocolate Tres Leches Cake is a dreamy twist on the classic! It features a soft, airy chocolate sponge that’s soaked in a rich chocolate milk, then topped with a light and luscious chocolate whipped cream frosting. Every bite is incredibly moist, chocolatey, and just the right balance of indulgent and refreshing!

RECIPE: https://cakesbymk.com/recipe/chocolate-tres-leches-cake/
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INGREDIENTS:

🔹Chocolate Sponge Cake

▢¾ cup (90 g) all-purpose flour - plain flour in the UK
▢¼ cup (30 g) cornstarch
▢¼ cup unsweetened cocoa powder - I use Dutch-processed cocoa
▢1 tsp instant coffee powder
▢1½ tsps baking powder
▢¼ tsp salt
▢5 large eggs - room temperature, white and yolks separated
▢1 cup (200 g) white granulated sugar - separated in half: ½ cup (100g) for the egg whites & ½ cup (100g) for the egg yolk mixture
▢1½ tbsps warm water - not boiling
▢2 tsps vanilla extract/essence
▢2 tbsps (30 g) unflavored vegetable oil - I use canola oil

🔹Chocolate Milk Mixture

▢1¾ cups (425 g) evaporated milk - You will need two 12 oz cans (there will be some left over)
▢1 cup (305 g) sweetened condensed milk - You will need one 14 oz can (there will be a little left over)
▢¾ cup (180 g) heavy cream
▢2 tbsp (14 g) unsweetened cocoa powder - I use Dutch-processed cocoa

🔹Stabilized Chocolate Whipped Cream (or see note 1 for simple whipped cream recipe)

▢1 cup (225 g) mascarpone - cold
▢½ cup (55 g) powdered sugar - also known as icing/confectioners' sugar
▢3 tbsp (20 g) unsweetened cocoa powder - I use Dutch-processed cocoa
▢1 tsp vanilla essence/extract
▢1½ cups (335 g) heavy cream - cold

🔹Extra for Decorating (Optional)

▢semi-sweet chocolate - finely grated, for garnishing if desired
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