Mocha Tres Leches

Make the cake...
0 Preheat your oven to 350° and grease a 9”x13” deep cake dish 
2 In a large bowl, whisk 2 large eggs with 1/2 cup of a neutral oil, 1 cup of whole milk and 1 teaspoon of pure vanilla extract until completely combined 
3 Add 1 3/4 cups of granulated sugar and whisk vigorously to combine 
4 Sift 2 cups of all purpose flour, 3/4 cup of natural unsweetened cocoa powder, 2 teaspoons of baking powder, 1 teaspoon of baking soda and 1 teaspoon of salt into the bowl and mix until mostly combined (it’s ok to see a bit of the dry ingredients unincorporated at this stage)
5 Add a cup of freshly brewed coffee and mix until just combined 
6 Transfer the batter into the greased 9“x13” cake dish and bake for 28-30 minutes or until a toothpick comes out of the center clean
7 Set the cake aside to cool for an hour
Make the tres leches soak...
9 Whisk 14 ounces of sweetened condensed milk with 12 ounces of evaporated milk, 1 cup of heavy cream and 1 tablespoon of instant espresso powder until completely combined 
10 Poke holes all over the cooled cake using a toothpick or the narrow end of a chopstick 
11 Pour the soak mixture over the entire cake, cover and chill for an hour or more before topping and serving
Make the coffee whipped cream...
13 Combine 2 cups of cold heavy cream, 1/2 cup of confectioners sugar, 2 teaspoons of espresso powder, a pinch of salt and a teaspoon of pure vanilla extract in a food processor, stand mixer or large bowl of mixing with an electric hand mixer 
14 Blend of medium speed for 60 seconds and then use a spatula to scrape the sides of the mixer down 
15 Continue blending until stiff peaks develop but keep an eye on the consistency and don’t blend past the stiff peak stage or you risk separating the cream 
Assemble and serve...
17 Spread the coffee whipped cream evenly over the cake and optionally garnish with a dusting of cocoa powder or chocolate shavings
18 Serve chilled and chill leftovers in an airtight container for up to 4 days