Honey Cake (Medovik) 🍯 bake with me

This Chocolate Raspberry Honey Cake (Medovik) has delicate honey cake layers filled with a light honey sour cream frosting, fresh raspberries, milk chocolate ganache and finished with biscoff crumbs. After resting overnight, the layers become incredibly soft and melt-in-your-mouth 🍯🍫 📝 Full Recipe (step-by-step + tips): https://sagebakes.com/chocolate-raspb... ⏱️ TIMESTAMPS 00:00 Preview 00:21 Cake Layers 02:08 Divide the Dough 02:21 Roll out each portion 03:30 Bake 04:12 Chocolate Ganache 04:47 Honey Sour Cream Frosting 05:21 Assemble the Cake 07:34 Wrap & Chill 08:17 Biscoff Crumbs 08:22 Cover and Decorate 09:38 Final Reveal 🍯 INGREDIENTS Cake Layers ▢ 175 g honey (¾ cup + 1tbsp) ▢ 175 g unsalted butter (¾ cup) ▢ 265 g granulated sugar (1⅓ cups) ▢ 175 g eggs (about 3 large eggs) ▢ 1¾ tsp baking soda ▢ 1 tsp salt ▢ 620–700 g all-purpose flour (5–5¾ cups) Honey Sour Cream Frosting ▢ 525 g sour cream (2 cups + 3 tbsp) ▢ 525 ml double cream (2¼ cups) ▢ 140 g icing sugar (1 cup + 2 tbsp) ▢ 34 g honey (1½ tbsp) ▢ Pinch of salt Milk Chocolate Ganache ▢ 200 g milk chocolate, finely chopped (7 oz) ▢ 120 ml heavy cream (½ cup) ▢ Pinch of salt (optional) Filling ▢ 250–300 g fresh raspberries Coating ▢ 250 g Biscoff biscuits, finely crushed (about 2½ cups) Decoration ▢ Fresh raspberries ▢ Small honeycomb pieces ▢ Dried flowers 💡 Baking Tip: After frosting the cake, wrap it completely in cling film and refrigerate overnight before adding the Biscoff crumbs. This resting time is essential for achieving the classic soft and tender Medovik texture. ✨ CONNECT WITH ME 💌 Substack (bonus recipes + Monthly Baker’s Notes): https://open.substack.com/pub/sagebakes 📖 Blog / Website: https://sagebakes.com 📸 Instagram:   / sage_bakes_   🎵 TikTok:   / sagebakes_