One magical day, homemade layers of chocolate cake and creamy something or other appeared in my fridge, courtesy of my roommate's church dinner. Maybe it was because I had suffered through consuming overly sweet icing from a local bakery that most of the world just loves (and I really don't understand—it's not made with butter, people), but lightly sweet cream opened a new world of cake combos reminiscent of trifle for me.
Within a week, I had tracked down the recipe, which turned out to be a combination of whipping cream, cream cheese and surprise ingredient brown sugar, and made it for myself with my favorite chocolate cake recipe. The recipe calls for refrigerating it 8 hours, but the longer you leave it in the fridge, the more wonderfully the cake melds with the cream, bettering with age.
I also have this recipe to thank for inspiration to ice cake with Nutella cream. Maybe that will make it to the blog next, since all I seem to blog about is variations on cake these days.