Chocolate Tres Leches Cake

This take on a beloved Mexican cake soaked in a sweet triple milk mixture is infused with chocolate in every bite.

To make the cake

1. Preheat the oven to 350F. Coat a 9" √ó 13" pan with cooking spray, olive oil, or butter and set aside.
2. In a large bowl, add the all-purpose flour, sugar, cocoa powder, baking powder, baking soda, cinnamon, and salt. Stir to combine.
3. Add 2 cups of milk, the vegetable oil, eggs, and vanilla extract to the dry ingredients. Whisk together until well combined and smooth.
4. Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool for 10 minutes while you make the three milk mixture.
5. In a medium bowl, add the remaining 1 cup of milk, the sweetened condensed milk, and the evaporated milk. Whisk together to combine.
6. Using a knife or a spatula, gently unstick the sides of the cake from the pan. Use a skewer or large fork to poke holes all over the cake.
7. Gradually pour the three milk mixture over the cake. Cover and refrigerate for at least two hours to let the cake fully cool and absorb the liquid.

To make the whipped topping

1. While the cake cools, combine the heavy cream, sugar, cocoa powder, and vanilla extract in a large bowl.
2. Beat on high speed using a handheld or stand mixer until soft peaks form. Cover the whipped topping and refrigerate until ready to use.
3. When the cake has cooled completely, top with the whipped topping and garnish with chocolate shavings, if desired.