It didn't. A couple hours later, when we were all working late into the night to meet our deadline for the issue, I opened the fridge and found a Dali-esque cake staring frumpily back at me, half-melted and half-frozen in time. For all of us in the SAVEUR office, exhausted from our deadline and feeling just like the cake looked, it was enough to set off gales of laughter. Fortunately, it tasted better than it looked, and everyone dug into it, quickly devouring the chilled, tender confection with the perfect amount of sweet, buttery, chocolatey comfort. To prevent your cake from slipping and sliding like mine did, just have patience and frost and stack the layers slowly. If the frosting starts to harden and set, simply reheat it for easier spreading. Once the cake is stacked, give it a 10-minute rest to set up before frosting the outside, then refrigerate the cake until fully set.