1. preheat the oven to 170 2. Line two round cake tins 3. Mix together milk and vinegar - set aside to thicken. 4. Mix together wet ingredients in a bowl. sift in the dry ingredients. gently mix. 5. Divide batter between the two tins and then bake for 20-25 mins. 6. Whisk together the frosting. 7. Make the ganache by finely chopping chocolate and place into a bowl. bring cream just barely to a simmer and pour over chopped chocolate. cover with plastic wrap and let stand 2 mins. stir gently with a spatula until combined and smooth. allow to cool. 8. Spread frosting over the bottom sponge then pipe some of the ganache in the centre. top with the other sponge and then frost. using a small spoon, place dollops of ganache around the top edges of the cake, allowing some to drip down. fill in the top of the cake with more ganache and spread evenly with an offset spatula. pop into the fridge to set.