Hi Anna, in order for the filling to have a smooth texture and come together easily, it's important for the cream cheese to be soft at room temperature. If your kitchen is cold, you can even try submerging the still-wrapped package of cream cheese in a bowl of warm water for five minutes to soften it. This should make the mixing process smooth sailing. Don't worry about over-beating the cream cheese and melted chocolate mixture together; mix until it's homogeneous and smooth. It can also help to mix in about 1/4 of the whipped cream into the cream cheese/chocolate mixture before gently folding in the remaining whipped cream. Stirring in the initial amount will help lighten the filling so that when the rest is folded in, it stays airy and light. Last tip? Don't worry if there are some chunks in the filling. It gets covered up by the cake layers and a little bit of texture is just fine. Happy baking! Kye@KAF

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