Cocoa Pops Tres Leches

First things first, preheat your oven to 175°c and line a 9x13inch baking tray with parchment (only on the bottom) and leave the top of the parchment and sides of the tray completely dry!

For the cake batter, start by mixing the dry ingredients apart from the sugar. Measure out the sugar into 50g and 150g, and start whisking your eggs. For the whites, whisk on medium high speed, slowly adding the 50g of sugar, until you get stiff peaks. Add the rest of the sugar to your egg yolks, and whisk until fluffy and pale.

Quickly make chocolate milk by adding cocoa pops to the milk, soaking for a few minutes, before straining and adding the milk to the egg yolks, with the vanilla extract.

Sive and start to fold on your dry ingredients to your chocolate egg yolk mixture. Doing this in three steps will make folding easier! Once fully combined, start to fold in the egg whites until fully combined.

Pour the batter into the baking tray, and bake for 25-30 minutes. Cool upside down on a cooling rack, and don't worry if the cake doesn't release from the tray!

Whilst waiting for the cake to cool, let's make the soak. Pour all our milks into a sauce pan, heat until steaming, and add our cocoa puffs, allowing to infuse for a few minutes, and allow the mixture to cool mostly.

Flip the cake back into the tray, and start pouring our soak. Pour half at first, allowing the cake to absorb the soak, before pouring the rest, wrapping and allowing to chill in the fridge for a minimum of 3 hours.

Make a quick chocolate ganache by melting chocolate into cream, letting it cool completely and whisking into soft peaks.

Once done, release the cake with a pallet knife, and flip onto a serving platter, spread on our ganache and sprinkle on some fresh cocoa pops. All that's left is to cut it up, and resist eating the whole thing.