Vertical Layer Cake

Instructions

For the Cake:

1. Line a 12x16in (30x40cm) baking sheet with parchment paper. Grease the paper with vegetable oil or cooking spray. Set it aside. 
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Combine the milk, melted butter, vanilla, and vinegar in a medium bowl. Whisk to combine and set it aside. 
4. Sift the flour, baking powder, and salt in a medium bowl. Whisk to combine the dry ingredients and set aside. 
5. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat at medium speed for about 7 minutes or until light and fluffy. 
6. Fold the dry ingredients gently into the whipped eggs. 
7. Add the wet ingredients mixture in two or three additions, folding gently and taking care not to deflate too much the whipped eggs. 
8. Scrape down the sides of the bowl to make sure there are no wet ingredients at the bottom. 
9. Pour the batter into the prepared pan and spread it evenly. 
10. Bake for about 15-20 minutes or until a toothpick inserted in the center comes out clean. Do not overbake, or the cake will crack when you try to roll it. 
11. Let it cool completely at room temperature on the baking sheet while making the frosting. 

For the Chocolate Frosting:

1. Beat the butter until creamy and smooth. 
2. Sift the powdered sugar on top and add vanilla. Beat at medium speed for about 5 minutes until light and creamy. 
3. Add the cream cheese and beat until well combined. 
4. Sift the cocoa powder on top and beat until smooth. 
5. Pop it in the fridge for 30-40 minutes, if necessary, until thick enough to spread over the cake.

For the Little Fudge Cubes:

1. Line a 4x4in (10x10cm) container with parchment paper. Grease the paper with vegetable oil or cooking spray, Set it aside. 
2. Melt the chocolate using a double boiler or microwave in 30-second intervals, stirring until smooth. 
3. Add the condensed milk and stir until well combined. The mixture will thicken. 
4. Spread the mixture into the prepared container and smooth the top. 
5. Refrigerate for 1-2 hours or until firm enough to cut into small cubes. Let it sit at room temperature for a few minutes if the fudge is too hard. Cut into 1/2-inch (1,5cm) cubes. 

Assembling the Cake:

1. Cut the cake into three equal 4x16in (10x40cm) rectangular layers. Using kitchen scissors, cut the parchment paper along with the cake layers. The parchment paper will help you when rolling the cake. 
2. Spread the frosting evenly over the three cake layers separately. 
3. Roll the first cake layer, like you would roll a Swiss roll cake, removing the parchment paper as you roll it. Place the second layer at the end of the first one and spread more frosting between them. Keep rolling the cake and repeat the process with the last cake layer (you can watch the step-by-step video on how to assemble this cake at the beginning of the post).
4. Grab that big Swiss roll cake with both hands and place it vertically onto a serving plate. 
5. Refrigerate for about 30-40 minutes. 
6. Frost the cake using the remaining frosting and place the little fudge cubes on top.