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Henk’s Chocolate Nut Cakes

Small Cakes | 27th November 2015 | By

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.

Chocolate Nut Cakes

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.

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Henk's Chocolate Nut Cakes

Little chocolate nut cakes made with wholemeal flours and filled with chocolate chips. The sponge is moist and surprising light.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Author: Choclette

Ingredients

  • 100 g unsalted butter
  • 120 g light muscovado sugar (Henk uses the Dutch sugar 'basterdsuiker'
  • 180 g wholemeal flour (Henk uses spelt)
  • 40 g rye flour
  • 20 g cocoa powder
  • 1 rounded tsp baking powder
  • 25 g hazelnuts - ground
  • 80 g mixed nuts (I used macadamias and almonds) - chopped
  • 50 g white chocolate chips
  • 50 g dark chocolate chips
  • 2 eggs (medium or large)
  • 140 ml yoghurt (Henk uses goat's milk yoghurt)
  • 30 ml Baileys

Instructions

  • 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.

Notes

Can make 12 regular sized muffins instead of 24 mini ones.
Adapted from Henk's recipe for Chocolate Nut Muffins
 Shop Local BadgeWith the use of our local stoneground flour and eggs, I’m sending this recipe off to Elizabeth’s Kitchen Diary for Shop Local.

 

 

Bake of the Week BadgeI’m also sending these chocolate nut cakes off to Casa Costello for #BakeOfTheWeek

Some other un-iced chocolate cakes you might like

42 Comments

  1. Janie

    27th November 2015 at 10:28 am

    Mmmm, I bet these are really moist & moreish. Also love the idea of using Baileys in a cake recipe, clever Henk!
    Janie x

    Reply
    • Choclette

      27th November 2015 at 10:42 am

      Yes, Henk is a baking star. These or something similarly Baileys inspired might be making an appearance around Christmas 🙂

      Reply
  2. Becca @ Amuse Your Bouche

    27th November 2015 at 10:57 am

    I agree with you about little cakes! It also means that everyone can choose how much they want – light eaters can have one, greedier people can have two or three haha 😉 These look yummy!

    Reply
    • Choclette

      28th November 2015 at 6:54 pm

      Exactly Becca, only I’m not letting on how many I had 😉

      Reply
  3. Dom

    27th November 2015 at 11:48 am

    oh my word… Bailey’s cupcakes… I could do this with mint bailey’s! Amazing!

    Reply
    • Choclette

      28th November 2015 at 6:55 pm

      Mint Baileys Dom? Really? Gosh!

      Reply
  4. Dannii @ Hungry Healthy Happy

    27th November 2015 at 12:05 pm

    There is just something delicious about little cakes, plus, they are healthier 😉
    These look delicious.

    Reply
    • Choclette

      28th November 2015 at 7:08 pm

      Thanks Danni. I’m not sure how healthy they are, but they are small 😉

      Reply
  5. Henk Kooiman

    27th November 2015 at 3:07 pm

    They look very neat as well as delicious Choclette ! Good idea to make them in this size. Thanks for posting my recipe; I consider it an honour :)) As with the cookies and the buns, I am confused about the difference between muffins and cakes. As long as they taste good I am not too bothered though ….

    Reply
    • Choclette

      28th November 2015 at 7:00 pm

      Glad you approve Henk. Thanks again for the recipe. As for cookies, biscuits, muffins, fairy cakes, buns – the list goes on – we English love to debate what should be called what and we all think differently, so no wonder it’s confusing.

      Reply
  6. Bintu | Recipes From A Pantry

    27th November 2015 at 11:32 pm

    Can I get Henk to send me a recipe to – esp if as good as this one?

    Reply
    • Choclette

      28th November 2015 at 7:06 pm

      Hands off Henk, he’s mine Bintu 😉

      Reply
  7. What Kate Baked

    29th November 2015 at 9:33 am

    I completely agree Choclette – little cakes versus bigger ‘uns and the teeny ones always get my vote! Trouble is I can’t stop at one, especially I suspect if baileys is involved!

    Reply
    • Choclette

      29th November 2015 at 2:47 pm

      Well yes, there is that Kate. But it’s a good way of kidding oneself another one won’t hurt 😉

      Reply
  8. Jemma @ Celery and Cupcakes

    29th November 2015 at 9:31 pm

    Well Henk is a pure genius is these are anything to go by!

    Reply
    • Choclette

      30th November 2015 at 8:55 am

      Haha Jemma, but of course 😉

      Reply
  9. Kavey

    30th November 2015 at 6:53 am

    Weirdly, we’ve experimented with different flours for bread making and yet never for cake making! Thanks for the thought, I need to get on to this!!!

    Reply
    • Choclette

      30th November 2015 at 8:56 am

      Rye in the mix, weirdly gives quite a smooth texture to cakes I’ve found. I’ve tried loads of different flours and quite like buckwheat as part of a mix too.

      Reply
  10. Prateek

    30th November 2015 at 3:53 pm

    I love the recipe especially the innovative use of both white and dark chocolate, macademia nuts a personal favorite of mine. I haven’t used Bailey’s and Yogurt together , that sounds quite interesting!

    Reply
    • Choclette

      1st December 2015 at 10:20 am

      Thanks Prateek. All those flavours and textures make for lots of depth and interest. I too am a fan of macadamia nuts – they remind me of sunny days in Australia.

      Reply
  11. shobha

    30th November 2015 at 6:54 pm

    The cup cakes look perfect and nice ..

    Reply
  12. Christine | Vermilion Roots

    30th November 2015 at 7:25 pm

    The ingredients are so wholesome. I enjoy baking with rye and spelt a lot. I think they give cakes and muffins a lot of character and that nice depth of flavor.

    Reply
    • Choclette

      1st December 2015 at 10:15 am

      Thanks Christine, baking is so much more exciting now that we have such a glorious wealth of ingredients at our disposal.

      Reply
  13. Phil in the Kitchen

    30th November 2015 at 11:17 pm

    I’m seriously fond of nut cakes and, for some reason, they seem perfect for winter afternoons with a cup of something warming. These would fit the bill just perfectly. Baileys is not exactly my favourite drink but in baking it’s a different story. I confess to loving the word basterdsuiker, by the way.

    Reply
    • Choclette

      1st December 2015 at 10:11 am

      Haha Phil, it’s a great word Phil and had me smiling when I saw it. I guess we’re all programmed to eat nuts at this time of year in the UK, so it just seems right.

      Reply
  14. Cindy

    1st December 2015 at 1:38 am

    Oh these look great! Perfect for Christmas!

    Reply
    • Choclette

      1st December 2015 at 10:09 am

      Thanks Cindy. You’re right, nuts, chocolate and Baileys, what more do you need for christmas 😉

      Reply
  15. Dia @ All The Things I Do

    1st December 2015 at 4:15 am

    Thes look so yummy. I love baking it soothes me. I don’t have a huge sweet tooth so I end up giving it away but it looks like this wouldn’t be overly sweet.

    Reply
    • Choclette

      1st December 2015 at 10:08 am

      My bakes tend to be a bit less sweet than the average as I am conscious about the sugar issue. You must have some very lucky neighbours Dia 😉

      Reply
  16. Sarah Maison Cupcake

    2nd December 2015 at 4:57 pm

    These look really wholesome! I’d like to get to know Dutch goodies better as they seem to have quite a few!

    Reply
    • Choclette

      2nd December 2015 at 5:33 pm

      Yes, me too Sarah. I keep wanting to explore more German ones too.

      Reply
  17. Henk Kooiman

    2nd December 2015 at 6:17 pm

    It’s very nice to read all these positive comments !
    To properly explore the German pastry world I’d suggest to reserve another life after this one. And two if you’d like to include Austria and Hungary, which share a similar tradition. There is so much more than just Sachertorte and Schwarzwälder Kirschtorte.

    Reply
    • Choclette

      3rd December 2015 at 9:13 am

      Haha, yes, I think that’s why I might not have started Henk. As for the comments, you are a talented baker.

      Reply
  18. Kate - gluten free alchemist

    2nd December 2015 at 10:58 pm

    Another lovely recipe Choclette! Now…… where’s that bottle of Baileys??

    Reply
    • Choclette

      3rd December 2015 at 9:16 am

      I’ve used Bailey’s in a few bakes now and it does seem to work very well …… hic!

      Reply
  19. Glamorous Glutton

    6th December 2015 at 4:31 pm

    These sound perfect for giving as a festive gift, tied up singly in cellophane, or in couples with a bow they would be fab. GG

    Reply
    • Choclette

      7th December 2015 at 10:22 am

      Now what a splendid idea GG. I still haven’t quite figured out what I’ll be making for Christmas gifts this year, but this is a possibility.

      Reply
  20. Jacqueline Meldrum

    18th December 2015 at 8:26 pm

    These look wonderful Choclette. If only I had one now …………… #sadface

    Reply
    • Choclette

      18th December 2015 at 8:50 pm

      Actually, I wouldn’t mind one now too Jac 🙂

      Reply
  21. Elizabeth

    26th January 2016 at 10:17 am

    Mmm now these sound rather absolutely fantastic! 🙂

    Reply
    • Choclette

      26th January 2016 at 2:24 pm

      Pretty good Elizabeth, pretty good 😉

      Reply

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