Add the dark chocolate chips to a small heat-safe bowl.

Heat the milk in a small microwave-safe bowl in the microwave for 30 seconds. Carefully pour the heated cream over the chocolate and let it sit for just a few seconds. Stir until the chocolate is completely melted and smooth. Place the melted chocolate in the refrigerator for 20 minutes.

Sift together the powdered sugar, cocoa powder, baking powder, and baking soda in a medium-sized mixing bowl.

Whisk in the cake flour, and kosher salt.

Add the whole milk, vegetable oil, and vanilla. Fold the ingredients together until well combined.

Remove the cooled chocolate and cream mixture from the refrigerator. Use a 1-teaspoon measuring spoon to scoop out the chocolate.

Use a pastry brush to coat the Appe pan with vegetable oil; it does not take much. Heat over medium-low heat.

Fill the individual cake “cups” ⅔ of the way full, about 1 tablespoon.

Scoop ⅔ teaspoon of the chilled dark chocolate mixture and place in the center of the cake batter. Spoon just enough cake batter to cover the top of the chocolate center. Cover with the lid and cook for 5-7 minutes. Carefully use a spoon, or a butter knife, to turn the mini cake over and replace the lid. Cook for 1 more minute. Carefully remove the cakes from the pan and place them on a serving plate. Repeat for the remaining batter and chocolate. Dust with powdered sugar, and drizzle with chocolate syrup and vanilla ice cream.