Healthy Chocolate Tres Leches Cake

INGREDIENTS:
– For the Chocolate Sponge Cake:
– 1 tbsp (15g) melted unsalted butter (for greasing) 

– 1 ⅓ cups (165g) cake flour 

– ¼ cup (30g) Dutch-processed cocoa powder 

– 8 large eggs (yolks and whites separated) 

– ¾ cup + 2 tbsp (180g) granulated sugar (divided) 

– 1 tsp (6g) kosher salt 

– 1 tsp (5ml) vanilla extract 

– ¼ cup (60ml) warm water 

– For the Chocolate Tres Leches Mixture:
– ½ cup (60g) chocolate malted milk powder 

– 2 cups (500ml) low-fat chocolate milk 

– 1 can (354ml) evaporated milk (low-fat) 

– 1 cup (250ml) half-and-half (light) 

– 1 tbsp (15ml) vanilla extract 

– ⅛ tsp kosher salt (optional) 

– For the Chocolate Whipped Cream Topping:
– ¼ cup (50g) granulated sugar 

– 2 tbsp (10g) chocolate malted milk powder 

– 1 ½ tbsp (10g) Dutch-processed cocoa powder 

– 2 ½ cups (625ml) heavy cream (light) 

– 1 tsp (5ml) vanilla extract or chocolate extract 

– Optional Garnishes:
– Fresh berries 

– Drizzle of caramel or cajeta 

# INSTRUCTIONS:
1. Prepare the Cake Pan: Lightly grease only the bottom of a 9×13-inch cake pan with melted butter. Avoid greasing the sides to help the cake rise properly. Set aside.

2. Preheat the Oven: Preheat your oven to 400°F (205°C). Place the sugar in an oven-safe bowl to warm for 5 minutes while the oven heats.

3. Sift Dry Ingredients: Sift the cake flour and cocoa powder together twice, then set aside.

4. Whip Egg Whites: In a clean bowl, whip the egg whites on medium speed until foamy. Gradually add ¾ cup of warmed sugar, continuing to whip until stiff peaks form. Set aside.

5. Whip Egg Yolks: In a separate bowl, whip the egg yolks with the remaining sugar, salt, and vanilla extract until pale and fluffy. Gently fold in the warm water.

6. Combine Mixtures: Carefully fold one-third of the dry ingredients into the yolk mixture, followed by half of the whipped egg whites. Repeat until all ingredients are combined, being careful not to deflate the batter.

7. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 15-18 minutes, or until the center springs back when lightly pressed. Allow the cake to cool completely in the pan.

8. Poke Holes: Once cooled, use a skewer to poke small holes all over the cake to help it absorb the tres leches mixture.

9. Prepare the Tres Leches Mixture: In a bowl, whisk together the chocolate malted milk powder with a bit of chocolate milk to form a paste. Then, mix in the remaining chocolate milk, evaporated milk, half-and-half, and vanilla extract until well combined.

10. Soak the Cake: Slowly pour the tres leches mixture over the cake, allowing it to absorb in stages. Cover and refrigerate for at least 4 hours or overnight for best results.

11. Make the Whipped Cream: In a bowl, combine the sugar, chocolate malt powder, and cocoa powder. Whip the heavy cream and vanilla extract until soft peaks form, then gradually add the sugar mixture until stiff peaks form.

12. Top the Cake: Spread the chocolate whipped cream over the soaked cake. Garnish with fresh berries or a drizzle of caramel if desired.

13. Serve and Enjoy: Allow the cake to sit for at least 30 minutes before serving to let the flavors meld. Enjoy this healthier twist on a classic dessert! 

# Storage:
– Store any leftovers in the refrigerator for up to 4 days.

This healthier version of Chocolate Tres Leches Cake maintains the deliciousness while incorporating lighter ingredients, making it a delightful treat you can feel good about!