Henk’s Chocolate Nut Cakes
My friend Henk, over in The Netherlands is a keen baker. Like me, he’s interested in trying out different flours, particularly in cakes. Recently he sent me a recipe for his favourite chocolate nut muffins. They have undergone many iterations, I should add and more will follow as just like me, Henk is an inveterate ‘tinkerer’ of recipes.
These chocolate nut cakes – for to me they are more cake than muffin – are made with a little rye flour, Baileys and lots of nuts and chocolate. How could I resist? They were also meant to be made with spelt, but as I’d run out of that at the time, I used our local stoneground wholemeal flour instead. I made a number of other changes too, according to what I had in the house and the size and quantity I wanted. Henk reckons his recipe makes twenty large muffins, I wanted to make twenty four large mini cakes, if that makes any kind of sense. I’m a big fan of little cakes. You can eat one with little guilt, but the two or three mouthfuls you get make it seem quite substantial. And then, of course, you can always have a second.
I can see why these chocolate nut cakes are a favourite with Henk. They are easy to make, moist, flavoursome and have a surprisingly light sponge. The nuts add texture and the chocolate chips give bursts of sweet and rich unctuousness. The baileys added a note of luxury and the flavour came through surprisingly well given there wasn’t an awful lot of it in the mix. Ten out of ten I reckon.
- 100g unsalted butter
- 120g light muscovado sugar (Henk uses the Dutch sugar 'basterdsuiker'
- 180g wholemeal flour (Henk uses spelt)
- 40g rye flour
- 20g cocoa powder
- 1 rounded tsp baking powder
- 25g hazelnuts - ground
- 80g mixed nuts (I used macadamias and almonds) - chopped
- 50g white chocolate chips
- 50g dark chocolate chips
- 2 eggs (medium or large)
- 140ml yoghurt (Henk uses goat's milk yoghurt)
- 30ml Baileys
- Melt the butter and sugar in a pan over a small heat.
- Whisk the dry ingredients together in a large bowl to ensure there are no lumps and everything is well mixed.
- Stir in the chocolate and nuts.
- Make a well in the middle and add the sugar mixture together with the eggs, yoghurt and Baileys.
- Stir from the inside out until everything is just combined.
- Divide the mixture between 24 mini silicone muffin moulds, filling them almost to the top.
- Bake at 180C for ten minutes, then turn the oven down to 150C for a further ten minutes when the cakes should be well risen and firm to the touch.
- Allow the cakes to rest for a few minutes in the moulds, then turn out onto a wire rack to cool.
- Can make 12 regular sized muffins instead of 24 mini ones.
I’m also sending these chocolate nut cakes off to Casa Costello for #BakeOfTheWeek
Some other un-iced chocolate cakes you might like
- Banana chocolate muffins via Recipes from a Pantry
- Dark chocolate raspberry and rum muffins via The Hedge Combers
- Double chocolate buns via Tin and Thyme
- Mexican mole muffins via Tin and Thyme
- Nuttella cupcakes – only 3 ingredients via Family Friends Food