Ingredients:

• Nonstick cooking spray, for the cake pan
• 1 1/2 cups (300g) sugar
• 1 1/4 cups (178g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon instant espresso powder
• 1 cup whole milk
• 1 1/3 cups (235g) chopped bittersweet chocolate
• 3/4 cup (75g) Dutch-process cocoa powder
• 2/3 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• For the tres leches mixture
• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup heavy cream
• 1 cup evaporated milk
• 2 tablespoons Dutch-process cocoa powder
• 1/2 teaspoon ground cinnamon
• For the chocolate whipped cream topping
• 6 ounces (170g) bittersweet or semisweet chocolate
• 1 3/4 cups very cold heavy cream, divided
• Strawberries, raspberries, or maraschino cherries, for garnish (optional)
• Your favorite chocolate bar, for garnish (optional)