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Mary Johnson

Brazilian Honey Cake (Pão de Mel)

Soft Brazilian honey cakes made with honey, cocoa, and warm spices, filled with dulce de leche and coated in chocolate.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 18
Course: Dessert
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¼ cups whole milk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¾ cup honey
  • 3 large eggs
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ cup neutral vegetable oil
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 ½ cups all-purpose flour
  • 1½ cups dulce de leche
  • 500 –600 g bittersweet or semisweet chocolate

Equipment

  • Mixing bowls
  • Whisk
  • Small saucepan
  • Blender
  • Small round molds or muffin tin
  • Baking sheet
  • Parchment paper
  • Serrated knife
  • Two forks or dipping tools
  • Kitchen thermometer (optional, for tempering chocolate)

Method
 

  1. Warm the milk with cinnamon, cloves, and nutmeg until gently simmering. Remove from the heat, stir in the honey, and cool.
  2. Blend the cooled milk mixture with eggs, brown sugar, vanilla, salt, and oil until smooth.
  3. Sift the cocoa, baking powder, baking soda, and flour into a bowl.
  4. Gradually whisk the liquid mixture into the dry ingredients until just combined. Do not overmix.
  5. Fill greased molds about halfway with batter.
  6. Bake at 350°F (175°C) for 15–20 minutes, or until the centers are set and a toothpick comes out with a few moist crumbs.
  7. Cool completely, then slice each cake horizontally.
  8. Spread dulce de leche between the cake layers and gently sandwich them together.
  9. Melt the chocolate and dip each filled cake until completely coated.
  10. Place on parchment paper and allow the chocolate to set before serving.

Notes

  • Use thick dulce de leche so the filling stays inside the cakes.
  • Don't overbake; pão de mel should remain soft and moist.
  • A muffin tin works well if you don't have pão de mel molds.
  • Tempering the chocolate is optional but gives the coating a shinier finish and firmer snap.
  • Store the finished cakes in an airtight container.
  • The cakes can be frozen for up to about 3 months for good quality.