Preparation Steps

• Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
• In a medium bowl, combine flour, cocoa powder, baking powder, and cinnamon. Set aside.
• In a separate bowl, beat egg yolks with 1 cup of sugar until light and fluffy. Stir in the milk and vanilla extract.
• Fold the dry ingredients into the yolk mixture and mix until combined.
• In another bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, continuing to beat until stiff peaks form.
• Gently fold the egg white mixture into the batter.
• Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool completely. Once cooled, poke holes all over the cake with a fork.
• In a separate container, mix sweetened condensed milk, evaporated milk, and heavy cream. Pour over the cooled cake.
• Refrigerate the cake for at least 3 hours or overnight.
• Before serving, dust the top of the cake with cocoa powder and sprinkle with grated dark chocolate.