Chocolate Cake

Make the Ganache montée. You can find my full recipe here.
Make a regular ganache with dark chocolate and whipping cream. Allow to cool down completely.
Add some cold whipping cream and whip until light and fluffy.
Refrigerate until you are ready to frost you cake (few hours).

Preheat the oven at 350F (180C).
In a small bowl mix the milk and apple cider vinegar. Set aside for a few minutes.
In a large bowl (or the bowl of you stand mixer), stir the flour, sugar, cocoa powder, baking powder and salt.
Add the eggs, milk and apple cider vinegar, oil, melted butter.
Stir until well incorporated.
Poor 3 cups of batter into a 3 silicone cake pan or a buttered regular cake pans.
Bake for 35 minutes. Until a toothpick comes out clean.
Let your cake cool down completely on a grid.
Cut the top of the cakes to make them flat.

Place the first cake on a decorating turn table.
Brush some vanilla syrup on it.
Scoop some ganache montée on the cake an spread all around.
Repeat with the two other cakes.
Using a spatula, spread the rest of the chocolate frosting on top and all around.
Scrap the ganache montée around the cake to allow some actual cake to show a little.
Using a piping bag, make little rosette of ganache on top of the cake.
And voila! The best chocolate cake ever is ready!