Nutella Tres Leches Cake

cooking.nytimes.com

Andrea

subheading: FOR THE CAKE:

Softened butter, for the pan

1½ cups/187 grams all-purpose flour

2 teaspoons baking powder

½ cup/118 milliliters hot freshly brewed coffee

½ cup/40 grams unsweetened cocoa powder

1¾ cups/415 milliliters whole milk

3 large eggs, at room temperature

1 cup/200 grams granulated sugar

1 tablespoon pure vanilla extract

1 teaspoon kosher salt (such as Diamond Crystal, or use ½ teaspoon fine salt)

¾ cup/234 grams chocolate hazelnut spread, preferably Nutella

1 cup heavy cream

1 (12-ounce/345-milliliter) can evaporated milk

subheading: FOR THE WHIPPED CREAM:

3 cups/709 milliliters heavy cream

¼ cup/31 grams powdered sugar

1 teaspoon pure vanilla extract

Pinch kosher salt

1 cup/312 grams chocolate hazelnut spread, preferably Nutella

Dark chocolate sprinkles (for serving)

Directions at cooking.nytimes.com

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