Chocolate cake
4 cups granulated sugar
3 1/4 cups all purpose flour
Pinch of salt
2 cups dark cocoa powder
4 teaspoons baking soda
2 teaspoons baking powder
1 cup butter
2 cups coffee
2 cups buttermilk
6 each whole eggs
4 teaspoons vanilla extract

Sift all dry ingredients in large bowl and make a well. Melt butter with coffee and mix in buttermilk, eggs and vanilla. Add this to the dry ingredients. (If using a mixer, add the liquid slowly) Add all liquid until completely incorporated. Pour into a sheet pan or cake pan and bake at 350°F until springy to touch.

Tres leches sauce
1 cup evaporated milk
1 cup sweetened condensed milk
1 cup whipping cream
1 pinch nutmeg
1 pinch ginger
1 cup Meyers dark rum

Cook the milks and cream in a pan until warm. Add the nutmeg, ginger and rum.

Pecan flan
(creamy tres leches center)
1 pint milk
1 pint cream
3/4 cup sugar
1 1/2 cup roasted chopped pecans
9 egg yolks and 1 whole egg

Bring milk, cream, sugar and pecans to boil. Reduce heat to low simmer and steep pecans until cream takes on flavor of the pecans, approximately 20 minutes (the longer the better). Strain pecans and cool. Incorporate egg yolks and egg. Bake one inch deep on sheet pan at 300°F until firm. Cool and freeze.

Kahlua raspberries
1/2 cup water
1/2 cup Kahlua
1/2 cup sugar
1 tablespoon cornstarch
1 pint raspberries

Bring liquids and sugar to boil. Mix 2 tablespoons of water with the cornstarch. Add the cornstarch mixture to the boiling liquid. Keep on heat until slightly thicker. Cool.
Lightly toss with the raspberries.

To build
Using 5-centimeter French ring, cut out circles of chocolate cake (2 per cake), then cut out circles of flan (1 per cake). Inside French ring, layer 2 slices of chocolate cake with a slice of pecan flan sandwiched between the slices. Freeze for a minimum of 2 hours. Pull from freezer and unmold. Using 5-centimeter cake strip (see photo), coat one side with tempered chocolate and wrap around the cake.

To serve
Pour tres leches cream on top of cake and allow to soak in. Top with raspberries and chocolate spike. Garnish with sauces and pecan brittle, as desired.