Oaxacan Chocolate Tres Leches — Burnt-Milk Soak

Bake the sponge: preheat the oven to 350°F. Grease and line an 8x8 baking dish with parchment. Sift the flour, baking powder, and salt together twice; set aside.

Whip the yolks: in a large bowl, beat the egg yolks with 3/4 cup of the sugar on medium-high until pale and thick, about 3 minutes. Beat in the vanilla. Fold in the sifted flour mixture in three additions, alternating with the 1/2 cup milk, until just smooth.

Whip the whites: in a clean, dry bowl, beat the egg whites on medium until foamy. Gradually add the remaining 1/4 cup sugar and beat to soft, glossy peaks.

Fold and bake: fold one-third of the whites into the yolk batter to lighten, then fold in the rest gently. Pour into the prepared dish and spread evenly. Bake 25–28 minutes until golden and a tester comes out clean. Cool completely in the dish.

Make the dark three-milk soak: in a small saucepan, warm the 1/4 cup milk and whisk in the chopped Oaxacan chocolate until smooth and glossy. Whisk in the evaporated milk, condensed milk, and a pinch of salt until uniform. Let cool to lukewarm.

Soak the cake: poke the cooled sponge all over with a fork or skewer in rows, about every half inch. Slowly pour the chocolate three-milk soak over the whole surface, spooning it back over any pools until the cake drinks it all. Cover and refrigerate at least 4 hours, ideally overnight.

Whip the cream: just before serving, beat the cold heavy cream with the powdered sugar and vanilla to soft peaks. Spoon generous clouds over each slice.

Finish: drizzle cajeta across the cream, scatter dark chocolate shavings, and crown with a small mint sprig. Serve cold, from rustic plates, while the soak still pools at the edges.