Put the milk in a bowl and mix with the vinegar. Milk will curdle and it’s ok.

Preheat oven to 175 ° C fan. Butter a bundt pan and sprinkle with cocoa.

Chop walnuts with a knife into medium sized pieces.

In a bowl mix the melted butter with the cocoa. Add the curdled milk and eggs. Whisk to combine.

In another bowl, sift the flour with baking powder, soda and salt. Add the sugars and mix. Add the mixture with the butter and eggs, to the bowl with the flour and mix with a spatula. Finally add the walnuts.

Transfer the cake mixture to the pan. Bake in the preheated oven for 45 - 50 minutes until a wooden skewer or cake tester comes out clean.

Turn the cake on a platter and allow it to cool completely.

To make the ganache, break chocolate in a heatproof bowl. Warm the cream until just below boiling point and pour over the chocolate. Allow to stand for 2-3 minutes and stir until the chocolate melts. Finally add the brandy. Allow the ganache to cool completely.

When the cake has cooled, pour the ganache over and sprinkle with roughly chopped walnuts.