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Pão De Mel (Brazilian Spiced Chocolate-Honey Cakes)

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Makes 20 to 22 (3-inch) cakes
Recipe by Rosana McPhee
These mini cakes are a Brazilian version of European gingerbread but covered with melted chocolate to prolong the flavor and moisture. Brazil is a melting pot of diverse nationalities, and while gingerbread is usually eaten as a Christmas cookie in Europe, in Brazil, we eat our version—pão de mel—any time of the year. Nowadays, pão de mel have various types of fillings and toppings but are traditionally covered in dark chocolate—cacao being one of Brazil’s important commodities—making them interesting for party decorations, gifts, souvenirs, or simply served as tea cakes. They are found with ease in Brazil, as they are commonly homemade. This particular recipe makes very fluffy and moist cakes.

Ingredients
  

  • 2 cups (280 grams) all-purpose flour
  • ½ cup (60 grams) Dutch process cocoa powder
  • 1½ teaspoons (3 grams) ground cinnamon
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1 gram) ground cloves
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground ginger (optional)
  • 2 large eggs (100 grams), room temperature
  • 1 cup (225 grams) whole milk, room temperature
  • ½ cup (85 grams) muscovado sugar
  • ½ cup (125 grams) honey
  • 1 tablespoon (14 grams) unsalted butter, room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 2 (13.4-ounce) cans (696 grams) dulce de leche
  • 2 (42 grams) tablespoons honey
  • 17.5 ounces (500 grams) 70% cacao dark chocolate, melted

Instructions

  • Preheat oven to 400°F (200°C). Butter 20 to 22 muffin pan wells, or butter a 12x8½-inch rimmed baking sheet.
  • In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda, baking powder, cloves, salt, nutmeg, and ginger (if using).
  • In the bowl of a stand mixer fitted with paddle attachment, beat eggs at high speed until very foamy and pale yellow. Add milk, muscovado sugar, honey, butter, and vanilla. Add flour mixture, and beat at medium-low speed until well combined. Spoon batter into prepared wells or prepared baking sheet.
  • Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes for muffin pans or 20 to 25 minutes for baking sheet. Let cool completely in pans.
  • Line a rimmed baking sheet with plastic wrap; place a wire rack on top. Line a baking sheet with parchment paper.
  • If using muffin pans, slice each cake in half horizontally. Spread 2 tablespoons dulce de leche on bottom half of cakes, and cover with top half of cakes. Place on prepared wire rack.
  • If using a baking sheet, using a 3-inch round cutter, cut cake. Spread 2 tablespoons dulce de leche on top of half of cakes, and place remaining cakes on top. Place on prepared wire rack.
  • Pour melted chocolate over cakes until fully covered. (Reuse chocolate collected on baking sheet, if necessary.) Place cakes on parchment-lined pan, and let stand until chocolate is set. Drizzle with remaining dulce de leche.

Notes

Notes: Level the cakes in muffin pans, if necessry. As soon as the cakes come out of the oven, take them out of the pans, and place them on a plate. Add another plate on top of them, and settle with a weight fora few moments to ensure their surface level is straight.
It’s a nice Brazilian gesture to package up each little cake and give it as a present.
Tried this recipe?Let us know how it was!