Step-by-Step Instructions

Step 1: Prepare the Cake Batter

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. In a separate large bowl, beat the egg yolks with half of the sugar until pale and fluffy. Stir in vanilla and milk.
4. In another bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and beat until stiff peaks form.
5. Gently fold the egg whites into the egg yolk mixture.
6. Gradually fold in the dry ingredients, ensuring not to deflate the batter.

Step 2: Bake the Cake

1. Pour the batter into the prepared baking dish.
2. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool for 10 minutes before poking holes all over the surface with a fork.

Step 3: Soak the Cake

1. In a bowl, whisk together the evaporated milk, sweetened condensed milk, heavy cream, and blueberry puree.
2. Slowly pour the mixture over the cake, allowing it to absorb completely.
3. Refrigerate for at least 4 hours, preferably overnight.

Step 4: Prepare the Whipped Topping

1. Beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread evenly over the chilled cake.
3. Garnish with fresh blueberries and chocolate shavings.