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 1-½ cups
Chocolate sprinkles to decorate
Method:
Heat 3/4 cup milk until simmering; remove from heat. Whisk in the cocoa powder (mixture will be thick); set aside to cool. Combine the flour and baking powder in another bowl and set aside. Beat the egg whites and salt until soft peaks form. Slowly add the caster sugar, beating until stiff peaks form. Add egg yolks to the beaten whites and beat just until combined. Add the flour and cooled chocolate mixture alternately to the egg mixture, beating well after each addition. Add the vanilla and beat just until combined. Pour batter into an ungreased 13x9-inch baking pan, spreading evenly. Bake for 30 to 35 minutes at 180 degrees C or until a toothpick inserted near the center comes out clean. Transfer cake to a cooling rack and cool completely in the pan.
In a saucepan combine the evaporated milk and coffee powder. Heat, stirring constantly, until the coffee powder has dissolved. Remove from heat. Stir in the condensed milk and the 3/4 cup cream. Use the tines of a long fork or a wooden skewer to poke holes all over the top of the cake. Pour the coffee mixture evenly over the top of the cake. Let it soak in. Meanwhile, in a medium bowl beat the cream cheese until smooth; beat in icing sugar. Add 1/4 cup of the cream and beat until combined. Add remaining cream and beat until soft peaks form. Pipe or spread whipped cream mixture over cake and refrigerate overnight, before serving top with chocolate sprinkles.
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