The single greatest operational error hostesses make is setting a rock-hard frozen cake directly onto a dining room table thirty minutes before serving. Room-temperature air attacks the perimeter first. By the time the frozen core is soft enough for a knife to penetrate, the outer decorative shell of whipped frosting has dissolved into a warm, watery rim.
Follow proper thawing and serving instructions by moving the cake straight from the deep freezer (-5°F to 0°F) into the primary compartment of your refrigerator (36°F to 38°F) for exactly 15 to 20 minutes prior to cutting. The refrigerator acts as a thermal buffer. It gently raises the internal temperature of the chocolate ice cream to roughly 10°F, the optimal zone for serving, without allowing the delicate outer chocolate ganache frosting or whipped cream borders to break down.
