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Place the chocolate cake layer on a serving plate. Let it sit at room temperature so the crumb feels soft and ready.
Beat the heavy cream until gentle peaks form—light, not stiff.
In a separate bowl, beat cream cheese with powdered sugar and vanilla until silky.
Gently fold whipped cream into the cream cheese mixture. The texture should feel like a soft cloud.
Spread the cream evenly over the cake, keeping edges clean but relaxed.
Press chocolate curls generously over the top and sides. Let them fall naturally—no perfection needed.
Scatter chocolate chips or pearls across the surface for that signature viral crunch.
Refrigerate for 30–45 minutes so everything settles together.