Brazilian Spiced Honey Cakes with Chocolate Coating
These soft and aromatic honey spice cakes are a beloved Brazilian treat reimagined for every kitchen. Filled with dulce de leche, jam, or brigadeiro and coated in a glossy chocolate shell, they make wonderful homemade gifts. Every bite delivers warm spices, rich chocolate, and a luscious surprise inside.
🛒 Ingredients
20 servings
- 250 ml whole milk (add 60 ml more if batter seems too thick)
- 260 g all-purpose flour, sifted
- 55 g unsweetened cocoa powder
- 180 g light brown sugar
- 10 g baking soda (2 teaspoons)
- 1 teaspoon ground cloves
- 2 teaspoons ground cinnamon
- 125 ml liquid honey
- Fillings of your choice: dulce de leche, assorted jams (strawberry, blueberry, apricot, pineapple), chopped walnuts, shredded coconut, brigadeiro
- 500 g milk chocolate couverture (or 250 g milk + 250 g dark chocolate for a deeper flavour)
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Heat the milk in a saucepan over medium heat until it just comes to a boil. Remove from heat and set aside.
- 2
In a large bowl, sift together the flour, cocoa powder, baking soda, ground cloves, and cinnamon. Mix the dry ingredients well.
- 3
Add the brown sugar (breaking up any lumps), then pour in the honey and the warm milk. Stir until a smooth, slightly thick batter forms.
- 4
Preheat the oven to 180 °C (350 °F). Grease and flour small round moulds (4 cm diameter). Fill each mould halfway — the baking soda will cause the batter to rise.
- 5
Place all moulds on a baking tray and put in the oven. Immediately reduce temperature to 160 °C (320 °F) for the first 10 minutes, then raise back to 180 °C and bake for about 30 more minutes, until a toothpick inserted in the centre comes out clean.
- 6
Remove from the oven immediately — do not leave them inside or they will dry out. Allow to cool slightly, then unmould and place on a parchment-lined surface.
- 7
Once completely cooled, slice each cake horizontally in half. Fill with your chosen filling, then close the cakes.
- 8
Melt the chocolate couverture in a double boiler over low heat, stirring until smooth. Using a fork, dip each filled cake into the melted chocolate, let the excess drip off, and place on parchment paper. Allow to set at room temperature.
💡 Chef's Tip
For a glossy chocolate shell, avoid overheating the chocolate — keep it below 45 °C when melting. These cakes keep well for up to 5 days in an airtight container at room temperature and taste even better the next day as the flavours meld.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
