Ingredients:

  • 190g all-purpose flour
  • 45g unsweetened Dutch-processed cocoa powder
  • 7g baking powder
  • 2g salt
  • 5 large eggs, separated
  • 200g granulated sugar
  • 80ml whole milk
  • 10ml vanilla extract
  • 3g ground Ceylon cinnamon
  • 354ml evaporated milk
  • 396g sweetened condensed milk
  • 120ml heavy cream for soak
  • 22.5g grated Mexican hot chocolate tablet
  • 480ml cold heavy whipping cream for topping
  • 30g powdered sugar
  • 1g ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (180°C). Grease a 9x13 inch baking pan, but do not flour it to allow the sponge to climb the walls.
  2. Sift together 190g flour, 45g cocoa, 7g baking powder, 2g salt, and 3g cinnamon. Sift twice to ensure absolute aeration.
  3. In a stand mixer, whip the egg yolks with 150g of the sugar until pale and doubled in volume. Stir in the 80ml whole milk and 10ml vanilla extract.
  4. In a separate clean bowl, whip the egg whites while gradually adding the remaining 50g of sugar until stiff, glossy peaks shatter when broken.
  5. Gently fold the dry ingredients into the yolk mixture, followed by the whipped egg whites, being careful not to deflate the air pockets. Do this by hand to avoid deflating the air bubbles.
  6. Pour the batter into the prepared pan and bake for 30 minutes or until a tester comes out clean.
  7. While the cake is warm, whisk together the 354ml evaporated milk, 396g condensed milk, 120ml heavy cream, and 22.5g grated Mexican chocolate. Pierce the cake all over with a fork every half inch across the entire surface of the warm cake and ensure you reach the bottom, then pour the milk mixture over it.
  8. Refrigerate for at least 4 hours. Before serving, whip 480ml heavy cream with 30g powdered sugar and 1g cinnamon, then spread over the chilled cake.