Ingredients
F
For the cake
o
500 g of all purpose
b
500 g brown sugar
h
280 gr honey
m
250 ml milk
f
4 free range eggs
c
20 gr cocoa powder
b
10 gr baking powder
b
10 gr baking soda
v
7 gr vanilla
c
7 gr cinnamon
g
7 gr ginger powder
F
For the filling
o
1 can of concentrated milk can or dulce de leche
F
For the coating
c
250 gr chocolate chips
w
75 gr white chocolate chips or caramel chips
v
30 ml vegetable oil
Directions
1
Preheat your oven to 400F or 200C.
2
In a small pot, place a concentrated milk can and cover with water. Cook for 2-3 hours to achieve a dulce de leche spread! (2 for a light color, 3 for dark).
o
1 can of concentrated milk can or dulce de leche
3
In a small pot, melt the brown sugar in milk until dissolved. Set aside to cool.
b
500 g brown sugar
m
250 ml milk
4
In a stand mixing bowl, add the milk-sugar mix, honey, eggs, cinnamon, ginger powder and the vanilla. Mix well using a paddle attachment until homogenous.
f
4 free range eggs
h
280 gr honey
c
7 gr cinnamon
g
7 gr ginger powder
v
7 gr vanilla
5
In another bowl, mix the flour with baking soda, baking powder, and cocoa powder.
o
500 g of all purpose
b
10 gr baking soda
b
10 gr baking powder
c
20 gr cocoa powder
6
As the mixer is running on lowest speed, add the dry ingredients in the mixer slowly. Mix just until it is all incorporated. Don’t over mix.
7
Pour the batter into a well buttered pan. I used a 9x13 inch pan and I put parchment paper on the bottom so it will make it easier to get the cake out of the pan.
8
Bake for 35-40 minutes or until it passes the toothpick test.
9
Let the cake cool completely before slicing it horizontally in the middle.
10
Spread the dulce de leche all over one half of the cake and cover it with the second half.
11
Cut into squares.
12
Melt the chocolate (separately) with a little bit of vegetable oil. Coat the square pieces with the chocolate and decorate with the white chocolate by drizzling it on top.
c
250 gr chocolate chips
w
75 gr white chocolate chips or caramel chips
v
30 ml vegetable oil
13
Place in the fridge for 15-20 min until the chocolate hardens.
14
Eat it all with your lovers.
15
YASSS!
