Tres Leches de Ron con Chocolate (Chocolate Rum Tres Leches Cake)

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 12 servings butter for coating the pans
• 1.8 cups cake flour for dusting plus more the pans
• 0.8 teaspoon cream of tartar 
• 0.5 cup rum dark
• 8 large egg whites 
• 5 large egg yolk 
• 12 ounce evaporated milk canned (not nonfat)
• 1.3 cups granulated sugar 
• 1 cup half and half 
• 3 cups cup heavy whipping cream very cold
• 2 teaspoons coffee instant
• 0.5 cup powdered sugar 
• 1 pinch salt fine
• 2 ounce bittersweet chocolate for garnish
• 14 ounce condensed milk sweetened canned
• 0.5 cup cocoa powder unsweetened
• 1 teaspoon vanilla extract 
• 0.5 cup vegetable oil 
• 0.8 cup water 

Equipment

• bowl
• paper towels
• sauce pan
• baking paper
• oven
• knife
• whisk
• stand mixer
• spatula
• offset spatula
• peeler

Directions

1. Heat the oven to 325°F and arrange a rack in the middle. Coat the sides and bottoms of 2 (9-inch) cake pans with butter.
2. Cut 2 rounds of parchment paper and place in the bottoms of the pans. Butter the tops of the parchment and dust the pans with flour, tapping out the excess; set aside.
3. Place the water in a small saucepan and bring to a boil over high heat.
4. Remove from the heat, add the instant coffee, and stir until dissolved.
5. Place the cocoa powder in a medium heatproof bowl and whisk in the hot coffee until there are no lumps.
6. Let cool slightly, about 15 to 20 minutes.Sift the measured flour, baking powder, baking soda, 1/2 teaspoon of the salt, and 1/2 cup plus 2 tablespoons of the sugar into a large bowl; set aside.
7. Place the egg yolks, oil, and vanilla in a separate large bowl and whisk until combined.
8. Pour the cooled cocoa mixture into the egg mixture and gently whisk until smooth.
9. Pour the egg mixture into the flour mixture and whisk until the batter is smooth; set aside.
10. Place the egg whites, the remaining pinch of salt, and the cream of tartar in the bowl of a stand mixer and beat on medium-high speed until the egg whites begin to turn white and foamy, about 1 to 2 minutes. Slowly add the remaining 1/2 cup plus 2 tablespoons sugar, about 1 minute. Continue beating until stiff and glossy peaks form, about 2 minutes more.Using a rubber spatula, stir about one-third of the egg whites into the batter to lighten the mixture. In two additions, gently fold in the remaining egg whites, making sure no white streaks remain but being careful not to deflate the whites. Equally divide the batter between the prepared pans.
11. Place the chocolate in a large, heatproof bowl.
12. Place the half-and-half in a small saucepan over medium heat and bring it just to a boil.
13. Pour the half-and-half over the chocolate and let it sit until the chocolate has softened, about 1 minute, then whisk until smooth.
14. Place the cream in the bowl of a stand mixer fitted with a whisk attachment and whip until slightly thickened.
15. Add the powdered sugar and vanilla and continue beating until thickened and smooth.To assemble the cake, place 1 of the cakes on a serving platter. Using an offset spatula or long, thin knife, spread about one-third of the filling evenly on top.
16. Place the second cake on top and evenly spread the remaining filling over the top and sides of the entire cake. Refrigerate for at least 15 minutes to let the whipped cream set.Just before serving, garnish the cake: Hold the piece of chocolate with a paper towel in one hand, and use a vegetable peeler to shave the chocolate all over the top of the cake.
17. Serve immediately.