Pão de Mel (Brazilian Honey Cakes)
Richly spiced Brazilian Pão de Mel combines tender chocolate honey cakes with a thick dulce de leche filling and a smooth chocolate coating for a delicious traditional dessert.
Servings 12 standard-size pão de mel cakes
Calories564.7 kcal
Cost $ 2.00 per person
Equipment
- mixer
- bowls
- fork
- muffin tin
Ingredients
For the Pão de Mel Cake Batter
- ¾ cup whole milk
- 1 teaspoon cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon ground ginger – optional
- ½ cup honey
- 2 large eggs
- 1 egg yolk
- ¾ cup light brown sugar
- ½ tablespoon pure vanilla extract
- ⅓ cup vegetable oil
- 3 tablespoons unsweetened cocoa powder – sifted
- ½ teaspoon baking powder – sifted
- ½ teaspoon baking soda – sifted
- 1 ½ cups all-purpose flour – sifted
For the Dulce de Leche Filling
- 1 can dulce de leche – 13.4 oz
For the Chocolate Coating
- 4 cups bittersweet chocolate chips
- ½ tablespoon vegetable oil – optional
Instructions
Prepare the Batter
- Prepare the oven and muffin tin: Preheat the oven to 350°F (180°C). Grease a mini or standard-size muffin tin and dust the cups with cocoa powder or flour. Set aside.
- Infuse the milk and spices: Combine the milk, cinnamon, cloves, nutmeg, optional ginger, and honey in a small saucepan over medium heat. Stir and bring to a quick boil. Remove from the heat, cover, and let sit for 10–20 minutes.
- Blend the wet ingredients: Let the milk mixture cool until warm, not hot. Pour it into a blender with the eggs, egg yolk, brown sugar, vanilla extract, and vegetable oil. Blend for 15–20 seconds, just until combined.
- Mix the batter: Combine the sifted cocoa powder, baking powder, baking soda, and flour in a large bowl. Pour in the blended mixture and whisk just until combined. Avoid overmixing.
Bake and Flatten the Cakes
- Fill and bake: Divide the batter evenly among the prepared muffin cups, filling them about halfway. Bake on the middle oven rack for 10–12 minutes for mini cakes or 18–20 minutes for standard-size cakes, until a toothpick inserted into the center comes out clean.
- Unmold the cakes: Run a knife around the edges to loosen them. Carefully invert the cakes onto a large, flat platter or clean baking sheet while they're still hot, with their rounded tops facing down.
- Flatten the tops: Place another baking sheet over the inverted cakes, then set something heavy, such as a cast-iron skillet, on top. This helps flatten the rounded tops and works best while the cakes are still hot.
- Rest and slice: Leave the cakes under the weight for 5–10 minutes. Remove the weight, then slice each cake in half horizontally.
Fill and Coat the Pão de Mel
- Add the dulce de leche: Spread or pipe dulce de leche onto one half of each cake. Place the other half on top to make a sandwich, similar to a whoopie pie.
- Melt the chocolate: Place the bittersweet chocolate chips in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted, about 1 ½–2 minutes in total. Stir until smooth.Note: If needed, stir in the optional vegetable oil to keep the melted chocolate from hardening too quickly.
- Coat the cakes: Place each Brazilian honey cake on a fork and dip it into the melted chocolate. Smooth the chocolate over the top and sides, then transfer to a wire rack set over a baking sheet or a parchment-lined baking sheet. Let the excess chocolate drip off. Refrigerate for 3–5 minutes, until the coating hardens.
- Trim and decorate: Use a paring knife to trim any excess hardened chocolate from the bottom edges. Serve as they are, or decorate with melted white chocolate and sprinkles.
Recipe Video
Recipe Notes
Storage and Freezing
Make Ahead: Prepare and freeze the unfilled cakes in advance. Add the dulce de leche and chocolate coating closer to serving for the best texture and appearance. Room Temperature: Keep assembled pão de mel refrigerated because of the dulce de leche filling. When serving, avoid leaving the cakes at room temperature for more than 2 hours, or 1 hour if the temperature exceeds 90°F (32°C). Refrigerate: Store the filled and chocolate-coated cakes in an airtight container at 40°F (4°C) or below for up to 3–4 days. Freezer: Freeze the baked cakes before slicing, filling, or coating. Let them cool completely, wrap them individually in parchment paper, and place them in a freezer-safe bag or airtight container. Freeze for up to 3 months for best quality. Thawing: Thaw the unfilled cakes in the refrigerator, then let them come to room temperature before slicing, filling with dulce de leche, and coating in chocolate.Nutrition
Calories: 564.7kcal | Carbohydrates: 72.8g | Protein: 8.5g | Fat: 27.4g | Saturated Fat: 19.2g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 2.4g | Trans Fat: 0.05g | Cholesterol: 45.9mg | Sodium: 149.7mg | Potassium: 479.4mg | Fiber: 3.3g | Sugar: 46.3g | Vitamin A: 92.6IU | Vitamin C: 0.4mg | Calcium: 235mg | Iron: 2.1mg
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