Traditional Brazilian Honey Gingerbread Cake
Ingredients
- 2 eggs
- 1 (14 oz) can condensed milk
- 1 cup milk
- 1 cup honey
- 1 cup brown sugar
- 3 tablespoons cocoa powder
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- grated nutmeg
- 1 cup walnuts (optional)
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 3 cups all-purpose flour
Filling
- 2 (14 oz) cans dulce de leche (or 800 grams store-bought)
Glaze
- 1 (200ml) carton heavy cream
- 250 grams chopped semi-sweet chocolate
Syrup
- 1 cup water
- 1 tablespoon sugar
- 1 cinnamon stick (or 1 tablespoon ground cinnamon)
Preparation
Heat water, sugar, and cinnamon stick in the microwave for 3 minutes to make the syrup
Heat heavy cream in the microwave for 1 minute, then add chopped chocolate and stir until melted; if necessary, heat for an additional 10 seconds to make the glaze
Place eggs, condensed milk, milk, honey, brown sugar, cocoa powder, ground cloves, ground cinnamon, grated nutmeg, and walnuts (if using) in a blender and blend until smooth
Add flour, baking soda, and baking powder and blend just until combined, using a spoon to help incorporate if necessary
Pour the batter into a greased 30cm diameter cake pan
Bake in a preheated oven at 180Β°C for 40 minutes or until a toothpick inserted in the center comes out clean
Let the cake cool until lukewarm, then unmold
Cut the cake horizontally into two layers
Spread the dulce de leche filling evenly over the bottom layer
Place the top layer over the filling
Slowly pour the warm syrup over the assembled cake, allowing it to soak in
Pour the chocolate glaze over the cake, covering the top and sides
