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Pão De Mel (Brazilian Honey Chocolate Cake)

cook:

2 h

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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!

15 pieces

US

original

metric

Picture for Pão De Mel (Brazilian Honey Chocolate Cake)

15 pieces

US

original

metric

Ingredients

For the cake

of all purpose

500 g of all purpose

brown sugar

500 g brown sugar

honey

280 gr honey

milk

250 ml milk

free range eggs

4 free range eggs

cocoa powder

20 gr cocoa powder

baking powder

10 gr baking powder

baking soda

10 gr baking soda

vanilla

7 gr vanilla

cinnamon

7 gr cinnamon

ginger powder

7 gr ginger powder

For the filling

of concentrated milk can or dulce de leche

1 can of concentrated milk can or dulce de leche

For the coating

chocolate chips

250 gr chocolate chips

white chocolate chips or caramel chips

75 gr white chocolate chips or caramel chips

vegetable oil

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).

of concentrated milk can or dulce de leche

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.

brown sugar

500 g brown sugar

milk

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.

free range eggs

4 free range eggs

honey

280 gr honey

cinnamon

7 gr cinnamon

ginger powder

7 gr ginger powder

vanilla

7 gr vanilla

Step 5

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

of all purpose

500 g of all purpose

baking soda

10 gr baking soda

baking powder

10 gr baking powder

cocoa 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.

chocolate chips

250 gr chocolate chips

white chocolate chips or caramel chips

75 gr white chocolate chips or caramel chips

vegetable oil

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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