Chocolate Honey (Medovik) Cake

It’s hard to find anyone who doesn’t love a classic Medovik. And when you add a rich chocolate note, it becomes something truly special. This version features thin chocolate-honey layers filled with a light sour cream–whipped cream frosting and finished with crunchy walnuts. Despite its impressive multi-layered look, this cake comes together quite quickly 

A few key tips to help you get the perfect result:

• Add the flour gradually. Depending on the type of flour, you may need slightly more or less. The dough should be smooth, soft, and elastic

• Since the layers are dark, it’s harder to judge when they are ready. Be careful not to overbake — they should stay soft but lift easily from the parchment

• Use dark cocoa powder for a deeper chocolate flavour and colour

Ingredients (for a 30 cm/12-inch cake, 10 layers)

For the dough

• 4 eggs

• 1 cup sugar (250 g)

• 4 tbsp honey

• 1/2 cup cocoa powder (60 g)

• 150 g butter (room temperature)

• 1 tsp baking soda

• 2 3/4 cups flour (340 g)

For the cream

• 2 cups heavy cream 35% (480 ml)

• 2 cups sour cream 14% or higher (480 ml)

• 1 2/3 cups powdered sugar (200 g)

• 150–200 g walnuts

Steps

Dough

1. Whisk eggs and sugar in a saucepan

2. Add honey and cocoa, whisk until smooth

3. Add butter, place over heat, and bring to a boil while stirring

4. Remove from heat, add baking soda, and stir until the mixture foams and increases in volume

5. Let cool for 10–15 minutes, then gradually add flour, forming a soft, elastic dough

6. Divide the dough into 10 parts, shape into balls, keep in a warm bowl, and cover with a towel

7. Roll each piece very thin (1–2 mm) into a circle on a floured surface

8. Bake each layer in a preheated oven at 180°C (350°F) for about 4 minutes

9. While still hot, trim each layer into a neat circle using a plate. Reserve scraps for decoration

Cream

10. Whip sour cream, heavy cream, and powdered sugar until thick

Assembly

11. Spread cream over each layer (about 3–4 tbsp per layer)

12. Sprinkle chopped walnuts between layers

13. Decorate the cake with crumbs and nuts

Refrigerate for at least 4 hours, preferably overnight