Chocolate Sponge Cake

1. Preheat the oven to 160C/320F
2. Line a 8 x 8 inch /20 x 20cm square cake tin with baking paper
3. Whisk together the egg yolks, milk, sugar (I), vegetable oil, and instant coffee powder in a medium bowl until smooth
4. Sift in the flour, baking powder and cocoa powder, and whisk until just combined, set aside
5. In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric mixer whisk the egg whites until soft peaks
6. Add the sugar (II) and whisk on medium-high until stiff peaks
7. Add 1/3 of the meringue into the egg yolk mixture and whisk until combined
8. Transfer the egg yolk mixture to the remaining meringue and fold with a rubber spatula until just combined
9. Pour the cake batter into the prepared cake tin and bake for 50-60 minutes, or until the cake springs back when pressed and a toothpick inserted in the centre comes out clean
10. Remove from the oven and allow to cool completely on a wire rack
11. Peel the baking paper off the cake
12. Reline the cake tin with baking paper and place the cake back into the tin
13. Poke holes all over the cake with a fork

3 Milk Soak

1. Combine the evaporated milk, condensed milk, and whole milk in a large jug and stir to combine
2. Sift in the cocoa powder and whisk until combined
3. Slowly drizzle the milk mixture over the cake, then cover it with plastic wrap
4. Put the cake in the fridge to soak for at least 1 hour or overnight

Whipped Cream Topping

1. Combine the cream and sugar in the bowl of a stand mixer fitted with a whisk attachment or a large bowl with an electric mixer
2. Sift in the cocoa powder
3. Whisk the cream until it reaches stiff peaks
4. Remove the cake from the tin and top it with the whipped cream, smoothening off the top and sides
5. Trim the edges, cut into 6 slices, dust with cocoa powder and serve!