Preheat the oven to 350F. Spray two 9" pans with baking spray and set aside.

In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.

In a small microwave-safe bowl, combine the 1 cup of almond milk and 3.5oz of chocolate. Heat in 30 second increments until smooth and creamy.

Add the chocolate mixture to the dry ingredients, followed by the water and oil, and mix vigorously. Add in the vinegar, chocolate extract, and vanilla extract, and mix until well combined.

Pour the batter into the prepared pans, and bake for 40-45 minutes.

Let cake cool completely before removing from the pans.

While the cakes cool, make the ganache.

Combine the milk and chocolate bar in a microwave-safe bowl, and heat in 30 second intervals, mixing in-between, until the mixture is smooth and melted.

Once cakes are cooled, flip one onto a plate or cake stand. Spread the apricot preserves on top, and place the second cake on top of the filling.

Pour the ganache all over the top, and smooth with a spatula if desired. Serve immediately or let ganache harden and cool before serving!