Belgian Chocolate Medovik Cake with Honey Layers

Belgian chocolate medovik is a Russian-style honey layer cake filled with smooth chocolate cream, finished here with good-quality Belgian-style dark chocolate. Thin, tender honey layers soften as the assembled cake chills, making it easier to slice and giving each bite a balanced mix of honey, cocoa and creamy filling.

Ingredients

¾ cup (170 g) unsalted butter, divided: ½ cup (113 g) for the dough and ¼ cup (57 g) for the cream
¾ cup (255 g) mild honey
1 cup (200 g) granulated sugar
3 large eggs (about 150 g without shells), at room temperature
1 teaspoon (5 ml) baking soda
4½ cups (540 g) all-purpose flour, plus a little for rolling
½ teaspoon (3 g) fine salt
2 cups (480 ml) heavy cream, cold
8 ounces (225 g) cream cheese, softened
½ cup (60 g) powdered sugar
¼ cup (25 g) unsweetened cocoa powder
8 ounces (225 g) dark chocolate, preferably 60–70% cacao, finely chopped
1 teaspoon (5 ml) vanilla extract
2 tablespoons (30 ml) heavy cream, for the chocolate topping

Instructions

Prepare the oven and trays. Heat the oven to 350°F (175°C). Line two baking sheets with parchment. Draw an 8-inch (20-cm) circle on a sheet of parchment as a guide; you can reuse it for each layer. Set a rack in the center of the oven.
Make the honey dough. Put ½ cup (113 g) butter, honey and granulated sugar in a heatproof bowl set over a saucepan of gently simmering water. Stir until the butter melts and the sugar mostly dissolves, about 5 minutes. Remove the bowl from the heat. Whisk in the eggs one at a time, then the baking soda. The mixture may foam; that is expected. Stir in the salt and flour in several additions until a soft, slightly tacky dough forms.
Divide and roll. While the dough is still warm, divide it into 8 equal portions. Keep portions covered so they do not dry out. On lightly floured parchment, roll one portion into an even 8-inch (20-cm) circle, about ⅛ inch (3 mm) thick. Use a plate or cake ring to trim the edge; save the scraps for crumbs. Repeat with the remaining dough.
Bake the layers. Bake the circles in batches, two at a time if your sheets allow, for 5–7 minutes each, until set and lightly golden at the edges. Avoid browning them deeply, as they will become brittle. Bake the scraps on a separate sheet for about 6–8 minutes. Cool all the pieces completely on racks, about 20 minutes.
Melt the chocolate. Place the chopped chocolate in a heatproof bowl. Warm ½ cup (120 ml) of the heavy cream until steaming but not boiling, then pour it over the chocolate. Leave for 2 minutes and stir until smooth. If small pieces remain, set the bowl over warm water briefly and stir. Let the ganache cool until thick but spreadable.
Make the filling. Beat the cream cheese, remaining ¼ cup (57 g) butter and powdered sugar until smooth. Sift in the cocoa and mix. Add the remaining 1½ cups (360 ml) cold heavy cream and vanilla, then whip on medium speed just until the filling is thick and holds soft-to-medium peaks. Do not overbeat or it may turn grainy.
Assemble the cake. Set one honey layer on a flat serving plate. Spread a thin, even layer of chocolate cream over it, using about one-eighth of the filling. Stack the remaining layers in the same way, finishing with a layer of cream on top and around the sides. A little filling between layers may squeeze out; smooth it over the sides.
Finish and chill. Crush the baked scraps into fine crumbs and press them around the sides and over the top edge. Stir the remaining 2 tablespoons (30 ml) cream into the cooled ganache if needed to make it pourable, then drizzle or spread it over the top. Cover the cake without touching the finish and refrigerate for at least 8 hours, preferably overnight, so the layers soften. Let stand at room temperature for 20 minutes before slicing.

Tips

Roll the dough while it is warm and work one portion at a time. If it cools and becomes stiff, warm it gently for a few seconds; do not add lots of flour, which can make the layers tough.
For a less sweet filling, use dark chocolate around 70% cacao. If only milk chocolate is available, expect a sweeter, softer finish; reduce the powdered sugar by 1–2 tablespoons.
Room-temperature cream cheese blends more smoothly, but the heavy cream should be cold. Stop whipping as soon as the filling holds its shape.
Make the cake a day ahead if possible. The long chill is essential for tender layers, not optional decoration time.

Serving Suggestions

Serve thin wedges slightly cool, after the 20-minute tempering time, so the cream is easy to cut and the honey layers are tender. A few fresh raspberries, sliced strawberries or tart cherries complement the chocolate without making the plate too sweet. Coffee, black tea or a small glass of cold milk also works well. Use a long, sharp knife and wipe it clean between cuts for neater slices.

Variations

For a deeper cocoa flavor, add 1 tablespoon (5 g) extra cocoa to the filling and reduce the powdered sugar by the same amount. You can also use finely grated chocolate in the filling instead of some of the cocoa, though the texture will be slightly more textured. To make a simpler topping, skip the ganache and dust the finished cake with cocoa or cover it entirely with cake crumbs. If you prefer a lighter chocolate note, replace half the dark chocolate with semisweet chocolate.

Storage and Reheating

Keep the cake covered and refrigerated at 40°F (4°C) or below. Refrigerate it within 2 hours of assembly or serving, and use within 3–4 days. This cream-filled cake is not suitable for room-temperature storage beyond serving time. To freeze, wrap individual slices tightly and freeze for up to 1 month; thaw overnight in the refrigerator. Serve chilled or let a slice stand at room temperature for about 20 minutes. Do not reheat it.

Frequently Asked Questions

Why does medovik need to chill overnight?
The baked honey layers are initially crisp. Moisture from the filling gradually softens them, making the cake cohesive and easy to slice. Chill it for at least 8 hours; overnight gives the most even texture.

Can I bake the layers in advance?
Yes. Cool them fully, then store them in an airtight container at room temperature for up to 2 days. Keep them flat and dry, and assemble the cake with the cream the day before serving.

Can I use a different chocolate?
Yes. Dark chocolate between 60% and 70% cacao gives a balanced result. Semisweet chocolate works but tastes sweeter; milk chocolate makes both the topping and cake noticeably sweeter and softer.

What if the dough is too sticky to roll?
Lightly flour the parchment and rolling pin, adding flour a teaspoon at a time only as needed. Warm dough is naturally soft, so avoid adding enough flour to make it dry. If it is difficult to handle, cover it and cool it for 5–10 minutes, then continue.

How do I know the cake is ready to slice?
After at least 8 hours in the refrigerator, the layers should bend slightly when pressed through the side and the filling should feel set. If the center still seems firm or the layers crumble, chill it longer before cutting.

Can I make this without cream cheese?
For a more traditional-style sour cream filling, replace the cream cheese with 1½ cups (360 g) thick, full-fat sour cream and reduce the heavy cream to 1 cup (240 ml). The filling will be tangier and looser, so chill it thoroughly before assembling and keep the cake refrigerated.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).