Honey cake with chocolate chips
8 servings
120 minutes
Medovik with chocolate crumbs is the embodiment of sweet harmony, combining a rich honey flavor with a delicate chocolate texture. This cake is a classic representative of Russian cuisine, rooted in the traditions of family celebrations and cozy evenings. Honey gives the layers softness and a light caramel note, while the chocolate crumbs add contrasting depth to the taste. Each tender layer soaked in condensed cream creates an airy structure that melts in your mouth, leaving a pleasant aftertaste. It can be served as a main treat for tea, at festive tables, or simply to enjoy a cozy moment. Its main feature is the perfect combination of sweetness, tenderness, and richness of flavor that makes it a beloved dessert for many generations.
1
In a heatproof bowl, place 100 g of butter, sugar, and honey. Set the bowl over a water bath and heat, stirring, for about 4-5 minutes until the mixture is homogeneous and the sugar partially dissolves.
- Butter: 400 g
- Sugar: 200 g
- Honey: 2 tablespoons
2
Add baking soda, mix well, and heat while stirring for 1 minute.
- Soda: 1 teaspoon
3
Remove the bowl from the water bath, add the eggs, and quickly whisk until smooth.
- Chicken egg: 2 pieces
4
Add flour (300 g) and mix. It may seem like there is not enough flour, but do not add more, as warm dough absorbs a lot of flour, and excess flour will make the cakes tough.
- Wheat flour: 500 g
5
Put the dough bowl in the fridge for 20-30 minutes. Dust the table with flour, place the dough on it, and dust a little flour on top as well.
- Wheat flour: 500 g
6
Quickly shape the dough into a rope and divide it into 8-9 equal parts. Roll the pieces of dough into balls and place them on a floured board or plate.
- Wheat flour: 500 g
7
On the back side of the baking tray (you can use a silicone mat or parchment paper), roll each ball as thin as possible.
- Wheat flour: 500 g
8
Place a plate on top (I used a 21 cm diameter cake ring), trim the excess dough with a knife, and prick with a fork to prevent puffing during baking.
9
Bake the cake layer for 3–5 minutes until golden brown in a preheated oven at 200 degrees (baking time depends on the oven's characteristics).
10
Remove the baked cake from the oven and quickly take it off the tray while it's hot, using a thin long spatula or a long-bladed knife to lift it from underneath. If the cake cools down, it won't come off the tray and will crumble.
11
Place the cake layer on a plate. Collect the scraps (from all layers) in a container and save them — they will be needed for decorating the cake.
12
Bake the remaining layers and let them cool.
13
Place room temperature butter in a bowl and beat with a mixer until fluffy.
- Butter: 400 g
14
Add boiled condensed milk in 4-5 portions, without stopping the whipping. Whip the cream until smooth.
- Boiled condensed milk: 1 jar
15
Crush the scraps from the cakes in a blender. Grate the chocolate on a fine grater and mix everything.
- Chocolate: 1 piece
16
Place the layer on a plate and spread part of the cream on it. Cover with the second layer on top and so on. Assemble the cake this way. Coat the top layer and the sides of the cake with cream.
17
Decorate the sides of the cake with crushed cookie-chocolate crumbs (take some crumbs in your palm, press them against the side of the cake, and shake off the excess crumbs). Decorate the surface of the cake with cookie-chocolate crumbs.
18
Put the cake in the refrigerator and let it rest for 6–12 hours.