Ingredients:

  • 2 cups (250g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 tsp (10g) baking soda
  • 1 tsp (5g) baking powder
  • 1 tsp (6g) salt
  • 1 cup (240ml) buttermilk, room temperature
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 2 tsp (10ml) vanilla extract
  • 1 cup (240ml) hot coffee
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1 can (12 oz / 354ml) evaporated milk
  • 1 cup (240ml) heavy cream
  • 4 oz (113g) bittersweet chocolate, melted
  • 1 tbsp (15ml) dark rum or vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, ice cold
  • 1/2 cup (60g) powdered sugar
  • 3 tbsp (20g) cocoa powder
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven and grease a 9x13 inch baking pan.
  2. Whisk together all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until no lumps remain.
  3. Stir in the buttermilk, vegetable oil, eggs, and vanilla extract until combined.
  4. Fold in the hot coffee; the batter will be thin. Pour into the prepared pan and bake for 35 minutes or until a toothpick comes out with just a few moist crumbs.
  5. Allow the cake to cool for 20 minutes, then use a toothpick to poke holes across the entire surface of the cake.
  6. Whisk together sweetened condensed milk, evaporated milk, heavy cream, and melted bittersweet chocolate (and rum/vanilla if using) until smooth.
  7. Pour the milk mixture slowly over the cake, ensuring the edges are saturated. Cover and refrigerate for at least 6 hours.
  8. Beat ice-cold heavy whipping cream, powdered sugar, cocoa powder, and vanilla extract until stiff peaks form.
  9. Spread the chocolate whipped cream evenly over the chilled cake before serving.