Chocolate cake: Dilute instant coffee and cocoa powder with hot milk. Set aside to cool.

Whisk egg yolks, oil, and the chocolate-coffee mixture until well-combined. Add sifted cake flour and baking powder. Mix again until the batter is smooth.

Beat egg white until frothy with an electric mixer running at high speed. Then gradually add sugar as you mix. Continue beating until it reaches a stiff peak stage.

Mix in 1/3 of beaten egg white into the cake batter using a spatula or a hand whisk. Then add another 1/3 of egg white. From here on, we want to gently combine the mixture. Be careful not to deflate the batter. Add the remaining egg white. Mix again just until no white streaks are seen.

Chocolate milk bath: Dilute cocoa powder with hot milk. Then combine well with the other 2 types of milk.

Poke lots of holes into the cake using a toothpick or fork. Pour the milk bath into the cake. Cover it and refrigerate for at least 1 hour or until the cake completely absorbs the liquid.

Chocolate whipped cream: Put chocolate and 60 grams of cream in a heat-proof bowl. Place the bowl over a bain-marie (a pot of simmering water) to melt the chocolate. Remove from heat and set aside to cool.

Beat the cold whipping cream and sugar until soft peak. Add the melted chocolate and mix well.

Once set, remove the cake from its pan. Trim 4 of the cake edges with a serrated knife. Then slice the cake evenly into 9 portions. Best serve when cold.