Steps
How to make it
Prep 20 min · Cook 28 min
- Bring 1 portion 4-inch chocolate cake from the fridge to room temperature 15 minutes; soften 80 g cream cheese until it yields to a light press; cut 30 g unsalted butter into small pieces.
- Beat 80 g cream cheese with 2 Tbsp granulated sugar on low with a spatula or mixer until smooth with no lumps—do not over-whip.
- Slice the cake horizontally into two layers with a long knife (skip if already single-layer); place the bottom on a plate, spread half the cream cheese frosting, and set the top layer on lightly.
- Frost the top and sides evenly with the remaining cream cheese frosting, spinning the cake stand to smooth with an offset spatula; dust lightly with cocoa powder or chocolate shavings if desired.
- Chill 30 minutes so the cream cheese layer sets and flavors meld.
- Dip a knife in hot water, wipe dry, and cut into 2 equal pieces or wedges; wipe the blade between cuts for clean edges.
- Plate with small pieces of 30 g unsalted butter and 2 Tbsp granulated sugar on the side for guests to add as they like.
- Serve while the cake is slightly cool and the cream cheese layer is creamy—the rich chocolate and cheese contrast matches Second Floor "strong" dessert style.
