Prepare cake in 2 8" round pans and set aside

Whip cream with sugar until soft peaks form, transfer to a bowl and refrigerate

Melt the chocolate over medium-low.

Using the same bowl used for whipping the cream, beat the cream cheese. Add the melted chocolate and continue beating until combined.

Add the whipped cream to cream cheese mixture and beat on high. The mixture will deflate and become more fluid.

Place mixture in freezer for approximately 1 hour. Transfer to the refrigerator until ready to use.

TO ASSEMBLE: Cut cake into thick wedges and top with cream cheese mixture or cut cake into cubes, add to jars and layer with cream cheese mixture.