Preheat the oven to 375 degrees.
In a large bowl, beat together the sugar and eggs until foamy.
In a small bowl, mix together the baking soda and vinegar.
Add the flour and baking soda/vinegar mixture to the egg mixture.
Mix until fully incorporated and smooth.
Line two baking sheets with foil or parchment paper and grease liberally.
Drop cake batter by the heaping tablespoon spacing enough distance between rounds as the batter will spread.
Bake until lightly browned (I used a tablespoon cookie scoop and each batch was finished after twelve minutes).
Once cooled, remove from pan and make another batch.
Note: I removed the foil/parchment once complete and lined the pan with new foil/parchment in order to keep a constant batch going and speed up the process.
Melt butter and cream together all ingredients.
Once smooth, dip each cake mound in cream and begin layering on a large cake plate.
I made my first layer look similar to a flower: with mounds around the plate and one mound in the center.
Once each layer is complete, continue on stacking the cake mounds like shingles/checkers, ensuring spaces are filled and balanced between layers.
Your top cake layer should have less cream in order for your glaze to evenly cling to the surface.
Note: any shape can be made, I chose a dome. Another method is to line a large bowl with foil and layer dipped cake mounds into the bowl. Once filled, turn bowl onto cake plate and remove foil.
Heat ingredients in a small pan on low until all ingredients are mixed and glaze becomes a smoot chocolate texture.
Let glaze cool for a few minutes before pouring the warm glaze over your cake.
Let cake chill for several hours.
Piping Cream (optional)
Ensure that your cream cheese is room temperature before beginning.
Whip cream cheese and condensed milk together for several minutes until smooth.
Add heavy whipping cream and beat until thick and fluffy.
Pipe onto the chocolate glaze/dollop onto cake slices.
Chill before serving.