Combine 240 mL whole milk, 120 g granulated sugar, 112 mL vegetable oil, and 15 mL vinegar in a mixing bowl.

Whisk the wet mixture until the sugar is mostly dissolved.

Add 120 g wheat flour, 50 g cocoa powder, baking powder, baking soda, and salt to the bowl.

Whisk until the batter is smooth and no dry flour remains.

Divide the batter evenly among five greased aluminium cake molds.

Bake the cakes at 180°C until set and a skewer comes out mostly clean, about 20 to 25 minutes.

Cool the baked cakes in their molds until warm rather than hot.

Whisk 240 mL chocolate milk, 90 mL whipping cream, and 15 g icing sugar until combined.

Pierce each warm cake several times with a skewer.

Pour the milk mixture evenly over the pierced cakes and let it absorb.

Refrigerate the soaked cakes for at least 30 minutes.

Heat 100 mL whipping cream until hot but not boiling.

Pour the hot cream over 100 g dark chocolate and stir until glossy.

Pour the ganache over the chilled soaked cakes before serving.