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1. Preheat oven to 375u00b0F (190u00b0C) and prepare 2 large baking sheets by greasing with butter or nonstick spray.
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2. In a medium bowl, cream together butter and sugar until totally smooth. Beat in the eggs one at a time, then stir in the milk and vanilla.
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3. In a separate bowl, sift cake flour, all-purpose flour, baking powder, and salt.
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4. Gradually add dry ingredients into the wet mixture until well combined. Drop tablespoons of the dough 2 inches apart on prepared baking sheets. Try and press them down so they are even circles. It's ok if some are a little weird. You don't want to make then too thin.
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5. Bake on the middle rack about 8-10 minutes until firm, but not brown. Cool completely.
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6. For the ganache, in a small saucepan combine the corn syrup and heavy cream. Bring to a low simmer and add the chocolate. Stir until smooth. Remove from heat. You could also do this over a double boiler if you are worried about burning your chocolate.
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7. With a spoon, coat each cookie with a good amount of chocolate frosting. If ganache is too runny, let it cool for a bit so it hardens slightly. Set on waxed paper until firm or set in the fridge. I store mine in the refrigerator and let them sit at room temperature for 20 minutes before serving.
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Note: If you want these to be more like black and white cookies, I recommend using semi-sweet or milk chocolate instead of dark.
