Preheat oven to 350 degrees F.

Spray two 6-inch cake pans with cooking spray and line the bottom of each pan with parchment paper.

In a small bowl, whisk together the milk, eggs, and vanilla.

In another bowl, sift the flour, sugar, dark cocoa powder, baking powder, baking soda, and salt.

Add the butter and half of the milk mixture into the dry ingredients and stir until the dry ingredients are moistened. With a mixer, mix on medium low for about 45 seconds. Add the rest of the milk mixture, and mix on medium low for another 20 seconds.

Divide the batter between the two pans.

Bake at 350 degrees F for about 20 minutes or until a toothpick inserted in the center comes out clean or with a just a few crumbs.

Allow cakes to cool in pans about 10 minutes.

Turn the cakes out on a baking rack and cool completely.

To make the ganache frosting, microwave the dark chocolate chips in a glass dish for 2 to 3 minutes on medium heat, until they are shiny. Remove from microwave and stir contiously and rapidly until smooth. Stir in the sour cream. Once combined, stir in the vanilla and salt. Allow to cool slightly until spreadable. If you let it go too long it will harden.

Frost cake and Eat! YUM!