Mocha 3 Milk Cake by Zarnak Sidhwa

Ingredients:

• Eggs (separated) 6
• Milk 3/4 cup
• Cocoa powder 3/4 cup
• Flour 1-3/4 cups
• Baking powder 4 tsp
• Salt 1 tsp
• Caster sugar 1-1/2 cups
• Vanilla essence 2 tsp
• Evaporated milk 1 can (12 oz)
• Instant coffee powder 3 tbsp
• Condensed milk 1 can (14 oz)
• Cream 3/4 cup
• Cream cheese (softened) 4 oz
• Icing sugar 1 cup
• Cream 1-1/2 cups
• Chocolate sprinkles to decorate

Method:

1. Heat 3/4 cup milk until simmering, remove from heat.
2. Whisk in cocoa powder (mixture will be thick); set aside to cool.
3. Combine flour and baking powder in another bowl and set aside.
4. Beat egg whites and salt until soft peaks form.
5. Slowly add caster sugar, beating until stiff peaks form.
6. Add egg yolks to beaten whites and beat just until combined.
7. Add flour and cooled chocolate mixture alternately to egg mixture, beating well after each addition.
8. Add vanilla and beat just until combined.
9. Pour batter into an ungreased 13x9-inch baking pan, spreading evenly.
10. Bake for 30 to 35 minutes at 180 degrees C or until a toothpick inserted near center comes out clean.
11. Transfer cake t cooling rack and cool completely in pan.
12. In saucepan combine evaporated milk and coffee powder.
13. Heat, stirring constantly, until coffee powder has dissolved. Remove from heat.
14. Stir in condensed milk and the 3/4 cup cream
15. Use tines of long fork or wooden skewer to poke holes all over top of cake.
16. Pour coffee mixture evenly over the top of cake. Let it soak in.
17. Meanwhile, in medium bowl beat cream cheese until smooth; beat in icing sugar.
18. Add 1/4 cup of cream and beat until combined.
19. Add remaining cream and beat until soft peaks form.
20. Pipe or spread whipped cream mixture over cake and refrigerate overnight, before serving top with chocolate sprinkles.