Too-Easy Chocolate Cake With Cream Cheese Frosting

Buy a pair of your fave choc cakes and, in three easy steps, slice, ice and decorate to serve up this winner
By Elle Vernon
Styling Elle Vernon • Photography Andre Martin
Too-Easy Chocolate Cake With Cream Cheese Frosting

Too-Easy Chocolate Cake With Cream Cheese Frosting

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  • 2 2 x round store-bought chocolate cakes

  • Salted caramel sauce, to drizzle

  • Figs and grapes, to garnish

  • Lilies, dahlia buds, dusty miller and greenery, to decorate (decoration only, not for consumption)

  • 1 1 quantity of cream cheese frosting (see recipe, below)

  • Cream cheese frosting
  • 2 2 x 250g block cream cheese, chopped, softened

  • cups icing sugar mixture, sifted


  • Use a serrated knife to trim off domed tops of homemade cakes and any icing that may be on a store-bought cake (or leave it on for extra flavour), then slice cakes in half across-ways.
  • Place a cake half on a cake stand. Spread ½ cup frosting over the top, then continue layering with cake and frosting, finishing with a layer of cake. Keep top layer flat. Spread remaining frosting over the top and sides of cake to cover.
  • Drizzle cake with caramel sauce. Garnish with fruit, and decorate with flowers and greenery. Serve.
  • Cream cheese frosting
  • To make cream cheese frosting, put cheese into a large bowl and beat with an electric hand beater on medium speed until smooth. Add half of the icing sugar and beat on low until combined. Add remaining icing sugar and beat again on low speed until incorporated, then increase speed to high and beat until light and fluffy.

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Expert tips...

When using store-bought cakes, if you freeze the cakes for about 30 minutes before you start it will make them easier for you to work with.

You can use your favourite flavour of cake to make this creation – try chocolate mud, caramel muds or even a combo of both. Yum!

We spread the icing thinly around the sides of the cake to create the ‘naked’ look but you can always spread it on thicker if desired.

Wrap stems of flowers and greenery in floristry tape or foil before inserting into the cake.

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