Step 1

This cake needs to be chilled overnight after the tres leches mixture is poured on top, so start it the day before you plan to cut into it. You can use a shallow rectangular baking pan (mine is about 9x5 inch; not a loaf tin) or a standard 8 inch square baking pan. Lightly grease the pan and preheat the oven to 175 C.

Step 2

In a mixing bowl, whisk together the egg, milk, butter and vanilla until fairly uniform in appearance, then whisk in the sugar until incorporated.

Step 3

Now sift in the flour, cocoa, baking powder, baking soda and salt. Fold gently to combine until no lumps remain. Slowly stir in the hot coffee or water, till you have a smooth, runny batter.

Step 4

Pour into the prepared tin and bake for 20 to 25 minutes, until a toothpick poked in the center comes out clean or with just a few moist crumbs. The center might have a slight dome and crack which is actually great for absorbing the liquid later.

Step 5

Let the cake cool completely at room temperature and don't take it out of the pan.

Step 6

To make the tres leches mixture, simply whisk all the ingredients together until smooth. Poke multiple holes all over the cooled cake (still in the pan) with a fork. Reserve 1/2 cup of the liquid, and gradually pour the rest over the cake, a few spoons at a time, waiting till it's almost fully absorbed before pouring more. It might pool on the edges a little bit, which is ok. If you feel it's not absorbing it very well, poke more holes and let the cake sit in the fridge for an hour or so, before pouring more.

Step 7

Once done, refrigerate the cake at least overnight (it gets better the longer you chill it). The tres leches liquid will thicken and get absorbed and the top will look dark, moist and sticky (see photo below).

Step 8

When ready to serve, beat the chilled cream and vanilla with a hand mixer on high speed until stiff peaks form. While I didn't feel the need to add sugar, you can and you can also use more cream if you prefer.

Step 9

Spread the cream all over the cake and sprinkle with cinnamon. Slice into squares. Just before you serve, place a couple of spoonfuls of the reserved tres leches mixture onto the plate, then place a square of cake on it. This makes sure that any bits of the cake that may not have absorbed the liquid do become moist and also, more flavour!

Step 10

Store the cake for 3 to 4 days in the fridge and you'll notice it becomes more moist and delicious! The chocolate twist here makes it slightly rich and fudgier in the best possible way. Happy baking!