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Our Triple C - Chocolate Chutney Cake

April 18, 2016 | 0 Comments

CC's Chocolate Chutney Cale

I love rainy, lazy Sundays and puttering around in the kitchen. This was yesterday’s achievement!

Leftover Chutney in the fridge? No worries! Turn it into a cake masterpiece in minutes. Here’s the perfect recipe our quick and easy Chocolate Chutney Cake or Chocolate C2.   In only minutes you’ll be gathering in the compliments for your baking prowess and flavour expertise.

I totally believe in the KISS method for (most of) my coking. Yes, there are times that you want to go ‘all out’ but less is often more.  You can whip up this very special cake in used Greens Classic Chocolate Cake mix and added these extra ingredients:

 

CC C3 ingredients

1 Teaspoon        Vanilla extract

¼ C                     Dark Chocolate Chips      

¼ C                     Spicy Riberry Chutney

Pinch                  Mixed Spice (2 shakes)

½ Teaspoon       Instant Coffee (optional)

  

We followed the instructions and baking directions on the box. The result was a rich, flavoursome cake with a taste reminiscent of a holiday Christmas pudding but chocolaty.  A dusting of powdered sugar tops it off.

It was perfect for a chilly, wet Autumn day partnered with a coffee.  (Or maybe a Christmas in July dessert?)

 

NOTE: Cake Pan

I love Master Chef and it’s presentation lessons.  I have embraced the idea that the way food looks has a VERY big impact on how it’s appreciated.  Which is why I love the Williams-Sonoma Heritage Bundt cake pan.  It makes this simple ‘mix’ look VERY special and the perfect dessert finale for your next dinner party.

 

 

 

Tagged: Australian native foods, bundt cake, cake, chocolate, chocolate chutney cake, Christmas, Chutney, chutney cake, easy, Easy Entertaining, Lilly Pilly chutney, Riberry, Spicy Riberry Chutney, Williams-Sonoma

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