• Preheat oven to 350° F. Spray 13x9 inches baking pan with baking spray. Reserve.
• In a small bowl combine flour and cocoa. Set aside.
• Combine milk and instant espresso; set aside to cool.
• With an electric mixer on high speed beat the egg whites until stiff. Reserve.
• In another bowl beat the egg yolks and sugar for 5-8 minutes, or until the mixture is pale yellow color. Add vanilla and beat until incorporated. Gradually add flour mixture and cooled milk mixture alternately to the egg mixture, beating well after each addition. The mixture will look a bit thick, do not worry, it supposed to be like that. Using a large spatula fold in the egg whites to the batter.
• Pour the batter into the baking pan and bake for about 30 -35 minutes, or until you insert a wooden toothpick in the center of the cake and it comes out clean. Remove from oven and let cool for 5 minutes.
• In a small bowl mix whole milk with chocolate syrup. Using a fork poke holes all over the top of the cake. Pour the milk-chocolate mixture evenly over the top of the cake.
• Mix condensed milk, evaporated milk, and table cream; mix until well combined. Add this mixture evenly over the cake. Cover and refrigerate while you prepare the topping.

Prepare the topping:

• Beat cream cheese with an electric mixer on medium speed until smooth. Add powdered sugar; beat until combined. Beat in whipping cream, beat until soft peaks form, about 3 -5 minutes.
• Spread topping over cake. Refrigerate at least for 4 hours or up to 24 hours to let the cake absorb the glaze. Sprinkle with chocolate jimmies, if using.