Pão de Mel (Chocolate-Coated Honey Spice Cakes)

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Pão de Mel — literally "honey bread" — are tender spiced molasses cakes enrobed in a thick shell of dark or milk chocolate. Common at Brazilian bakeries and as gifts during festive seasons, they taste like a cross between gingerbread and a chocolate truffle. The spiced dough bakes up soft and aromatic; once dipped in melted chocolate and set, each cake becomes a self-contained confection with no frosting needed. This Brazilian recipe (vegetarian), ready in about 32 minutes, layers all-purpose flour, honey, molasses into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 145 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups (240g) all-purpose flour
• 3/4 cup honey
• 2 tbsp molasses
• 1/2 cup milk
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground ginger
• 2 tbsp unsalted butter, melted
• 400g dark chocolate (60–70% cacao)
• 1/2 cup dulce de leche (optional filling)

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Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease a mini muffin tin or line a baking sheet.
2. Step 2: In a small saucepan, warm honey, molasses, and milk over low heat until just combined. Remove from heat, stir in butter, and let cool to room temperature.
3. Step 3: Whisk flour, baking soda, cinnamon, cloves, and ginger in a large bowl. Pour in the honey mixture and stir until a smooth, slightly sticky dough forms.
4. Step 4: Drop rounded tablespoons onto the prepared pan. Bake 10–12 minutes until set but still soft — do not overbake. Cool completely on a wire rack.
5. Step 5: Optional: slice each cake horizontally and spread a small amount of dulce de leche in the center, then press back together.
6. Step 6: Melt dark chocolate in a bowl set over simmering water (or microwave at 30-second intervals, stirring). Dip each cake fully in chocolate, let excess drip off, and place on a parchment-lined tray. Refrigerate 30 minutes until chocolate is fully set.
7. Step 7: Store in an airtight container at room temperature for up to 5 days.