The Cake

• Preheat oven to 350 degrees F.
• In a large bowl, whisk milk and vinegar, then let the mixture sit for a few minutes to curdle.
• Add sugar, oil, vanilla, and almond extract, then mix well.
• In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.
• In two separate lifts, add the dry mixture to the wet mixture and mix until no large lumps remain.
• Lightly grease an 8-inch springform pan and pour batter into the pan.
• Bake until a toothpick inserted through the center comes out clean (about 32-35 minutes).
• Let the cake cool for 10 minutes, then remove the edge from the pan.
• Allow the cake to continue cooling on a wire rack until completely cooled.

The Ganache

• In a small saucepan, bring the milk to a boil.
• Add chocolate chips and maple syrup to milk, then whisk together.  
• Turn off the heat and mix until the chocolate is thoroughly melted.  
• Let the ganache cool for approximately 30 minutes.

The Cake & The Ganache

• Pour ganache over the cooled cake, slightly tilting the cake to enable the ganache to drip down all sides.
• Refrigerate to chill and set the ganache.
• Remove cake from fridge 10 minutes before serving, then dust with confectioners sugar.

Bon appétit!