Okay, so the mention of 'Brazilian Honey Cakes' had me picturing something very different than these: pães de mel, plural, and pão de mel, singular. I was thinking more of a light honey-spice cake, not a heavy cake shrouded in a layer of chocolate. But, you know, it was delicious!
Pão de Mel
- 3/4 cup whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup honey
- 2 large eggs + 1 egg yolk
- 3/4 cup organic dark brown sugar
- 1/2 Tablespoon pure vanilla extract
- 1/3 cup oil (I used olive oil)
- 3 Tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1-1/2 cups flour
- Also needed: muffin pan; butter for the muffin hollows; wire rack that fits into a baking sheet
- 1 can or jar dulce de leche
- 4 cups chocolate chips (I used a 100% cacao chip, you can use any bittersweet chocolate)
- sprinkles, optional
In a medium saucepan over medium heat, stir the milk, spices, and honey and let come to a quick boil. Remove from the heat, cover, and let stand for 15 to 20 minutes so the flavors can fully infuse into the milk..
Place all of the ingredients together in a large mixing bowl and whisk until well-combined.
Fill the muffin hollows about halfway and place in the preheated oven. Bake for 20 to 22 minutes – or until a toothpick inserted in the center comes out clean.
Slide a butter knife around the edges to loosen the cakes and invert them onto a wire rack. Place another baking sheet on top of them to flatten their tops, if they were puffy. Mine weren't too puffed. Let them cool for 10 minutes.
Click to see what everyone else read in April 2021: here.