Honey & Spice Mini Cakes Dipped in Dark Chocolate

Name: Honey & Spice Mini Cakes Dipped in Dark Chocolate
Prep time: 40 min
Total time: 40 min
Yield: 20 servings
Cuisine: Française
Ingredients: 2 cups (250 g) all-purpose flour, sifted; 1 tablespoon unsweetened cocoa powder (50% cacao); 4 tablespoons honey; 1¼ cups (300 ml) warm whole milk; 1 teaspoon baking soda, sifted; 1 pinch of ground cloves; 1 teaspoon ground cinnamon; ¾ cup (180 g) granulated sugar; For the filling: dulce de leche or chocolate ganache; 24.5 oz (700 g) dark chocolate (min. 50% cacao), melted to max. 113°F (45°C)

By Marie Lefebvre · Updated October 3, 2026

These soft little cakes, fragrant with honey and warm spices, hide a creamy filling of caramel or chocolate ganache beneath a crisp dark chocolate shell. They are as beautiful as they are delicious, and make a wonderful handmade gift for any occasion. Simple to bake and absolutely impossible to resist!

Prep⏱️ 40 min

Servings👥 20 servings

Difficulty📊 Easy

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🛒 Ingredients

20 servings

2 cups (250 g) all-purpose flour, sifted
1 tablespoon unsweetened cocoa powder (50% cacao)
4 tablespoons honey
1¼ cups (300 ml) warm whole milk
1 teaspoon baking soda, sifted
1 pinch of ground cloves
1 teaspoon ground cinnamon
¾ cup (180 g) granulated sugar
For the filling: dulce de leche or chocolate ganache
24.5 oz (700 g) dark chocolate (min. 50% cacao), melted to max. 113°F (45°C)

🛍️ Recommended tools

🎂Moule à gâteauSee on Amazon →🪄Batteur électriqueSee on Amazon →⚖️Balance de cuisineSee on Amazon →

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Directions

1
Sift together the flour and cocoa powder into a large bowl. Set aside.
2
Warm the milk in a saucepan over low heat, then dissolve the sugar, honey, cinnamon, and ground cloves, stirring until fully combined.
3
Gradually pour the warm liquid over the dry ingredients and stir with a spatula until smooth and lump-free. Fold in the sifted baking soda last.
4
Grease small round molds (2 in / 5 cm diameter) and fill each two-thirds full with batter.
5
Bake in a preheated oven at 350°F (180°C) for 20 minutes. Test doneness with a toothpick — it should come out clean.
6
Let cool completely, slice each cake in half horizontally, and fill with dulce de leche or ganache. Press the halves back together.
7
Dip each filled cake into the melted chocolate at room temperature (88–91°F / 31–33°C), allow excess to drip off, and set on parchment paper until the coating is firm.

💡 Chef's Tip

For a glossy, even chocolate shell, make sure the melted chocolate has cooled to room temperature before dipping. Store in an airtight container at room temperature for up to 5 days. Try adding a hint of orange zest to the filling for a festive twist.