Chocolate Cake:

1. Boil the milk with sugar until dissolved. Mix with cocoa powder.
2. Add wet ingredients (egg, oil, vinegar) to the chocolate mixture. Make sure you don’t add the egg to the mixture when it’s too hot. 
3. In a separate bowl, combine dry ingredients (flour, baking powder, baking soda, salt, cinnamon).
4. Gently fold wet and dry mixtures together.
5. Pour batter into a lined 20 x 6.5 cm (8 x 2.5 in) springform pan.
6. Bake at 180°C (350°F) fro 25 to 30 minutes or until a skewer comes out clean. Let cool.

Chocolate Mousse:

1. Boil the milk and then turn off the heat and add the chocole, leave it for two minutes and then mix. If necessary use the bain marie method to fully melt. 
2. Mix in egg yolks and cook gently over a bain-marie for 1–2 minutes.
3. Hydrate gelatin for two minutes and stir into the chocolate mixture.
4. Whip cream with granulated sugar to soft peaks, then fold gently into chocolate mixture.
5. Pour the chocolate mousse over the cooled cake and smooth. Chill in fridge for 6 hours to overnight or in the freezer for 3 hours, until set.

Cornflake Topping:

1. Heat heavy cream and pour over chocolate, let sit 2 minutes. Stir until smooth.
2. Mix the chocolate ganache with cornflakes until coated.
3. Spread over set mousse layer, flatten slightly.
4. Chill 10 minutes in freezer or 20 minutes in fridge to set topping.