Name: Pão De Mel (Brazilian Honey Chocolate Cake)
Cook time: 7200 s
Total time: 7200 s
Yield: 15 pieces
Ingredients: For the cake; 500 g of all purpose; 500 g brown sugar; 280 gr honey; 250 ml milk; 4 free range eggs; 20 gr cocoa powder; 10 gr baking powder; 10 gr baking soda; 7 gr vanilla; 7 gr cinnamon; 7 gr ginger powder; For the filling; 1 can of concentrated milk can or dulce de leche; For the coating; 250 gr chocolate chips; 75 gr white chocolate chips or caramel chips; 30 ml vegetable oil

BENGINGI

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Pão De Mel (Brazilian Honey Chocolate Cake)

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2 h 0 min

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I like learning about new baking recipes from other cultures. When I’m doing my research I look for recipes and info about it in the original language and translate it to english with google translate. In addition, I ask my gingis here from that country to give me some cultural background. This cake is inspired by one of the Gingi Community members- André Gomes de Andrade, who reached out to me and mentioned he has an idea for a honey recipe for the upcoming edition of the YASSSletter. This is a Brazilian cake recipe, made with two layers of spiced honey cake, a layer of dulce de leche in between, then covered with chocolate. How can it go wrong? I love honey. I love chocolate. I love cakes! This is such a wonderful cake, Que beleza!

Picture for Pão De Mel (Brazilian Honey Chocolate Cake)

15 pieces

original

metric

Ingredients

For the cake

500 g of all purpose

500 g brown sugar

280 gr honey

250 ml milk

4 free range eggs

20 gr cocoa powder

10 gr baking powder

10 gr baking soda

7 gr vanilla

7 gr cinnamon

7 gr ginger powder

For the filling

1 can of concentrated milk can or dulce de leche

For the coating

250 gr chocolate chips

75 gr white chocolate chips or caramel chips

30 ml vegetable oil

Directions

Step 1

Preheat your oven to 400F or 200C.

Step 2

In a small pot, place a concentrated milk can and cover with water. Cook for 2-3 hours to achieve a dulce de leche spread! (2 for a light color, 3 for dark).

1 can of concentrated milk can or dulce de leche

Step 3

In a small pot, melt the brown sugar in milk until dissolved. Set aside to cool.

500 g brown sugar

250 ml milk

Step 4

In a stand mixing bowl, add the milk-sugar mix, honey, eggs, cinnamon, ginger powder and the vanilla. Mix well using a paddle attachment until homogenous.

4 free range eggs

280 gr honey

7 gr cinnamon

7 gr ginger powder

7 gr vanilla

Step 5

In another bowl, mix the flour with baking soda, baking powder, and cocoa powder.

500 g of all purpose

10 gr baking soda

10 gr baking powder

20 gr cocoa powder

Step 6

As the mixer is running on lowest speed, add the dry ingredients in the mixer slowly. Mix just until it is all incorporated. Don’t over mix.

Step 7

Pour the batter into a well buttered pan. I used a 9x13 inch pan and I put parchment paper on the bottom so it will make it easier to get the cake out of the pan.

Step 8

Bake for 35-40 minutes or until it passes the toothpick test.

Step 9

Let the cake cool completely before slicing it horizontally in the middle.

Step 10

Spread the dulce de leche all over one half of the cake and cover it with the second half.

Step 11

Cut into squares.

Step 12

Melt the chocolate (separately) with a little bit of vegetable oil. Coat the square pieces with the chocolate and decorate with the white chocolate by drizzling it on top.

250 gr chocolate chips

75 gr white chocolate chips or caramel chips

30 ml vegetable oil

Step 13

Place in the fridge for 15-20 min until the chocolate hardens.

Step 14

Eat it all with your lovers.

Step 15

YASSS!

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