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Add milk and vinegar in a bowl and give it a quick mix. Let the mixture rest for 5 mins to curdle.
Add sugar and oil to the above mixture and whisk until nicely combined.
Sift in the all purpose flour, cocoa powder, baking powder and baking soda and mix only until no flour pockets remain.
Pour the batter in a greased 5-inch tin and bake at 180 degrees Celsius for 20-25 mins.
Meanwhile, make the chocolate ganache by heating the cream over medium heat until it begins to simmer.
Pour the hot cream over chopped dark chocolate and mix until no lumps remain.
Once the cake is baked and cooled, carefully cut the top and soak it with espresso.
Pour the ganache evenly over the cake and let it set slightly.
Mix cornflakes with melted milk chocolate and coat the cornflakes completely.
Spread an evenly layer of this mixture over the ganache and let the chocolate set before serving.