Name: Decadent Bird’s Milk Cake Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: Russian
Ingredients: 3 large eggs (room temperature); ½ cup (100g) granulated sugar; ½ cup (60g) all-purpose flour, sifted; 2⅔ cups (600g) Daisy Brand sour cream; 1½ cups (300g) granulated sugar; 1 can (15oz/425g) sweetened condensed milk; ½ cup (120ml) whole milk; 4 packets (28g total) Knox unflavored gelatin; ⅔ cup (150g) Cool Whip, divided (⅓ cup for mixture and ⅓ cup for topping); 1 cup (175g) semi-sweet chocolate chips; ½ cup (113g) unsalted butter; 1 cup (240ml) heavy cream

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Introduction

Decadent Bird’s Milk Cake is a luscious dessert featuring a light sponge cake layered with a creamy sour cream mousse and topped with a shiny chocolate ganache. This elegant treat combines fluffy textures and rich flavors, perfect for special occasions or an indulgent at-home dessert.

A close-up view of a three-layer cake on a white plate. The bottom layer is a light yellow, moist-looking sponge cake with a slightly rough texture. The middle layer is a thick, creamy white frosting that appears smooth but rich, with a fluffy consistency. The top layer is a dark brown, crumbly cake layer topped by a shiny, smooth dark chocolate glaze that drips slightly over the side, with subtle swirls of chocolate on the surface. The cake is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 large eggs (room temperature)
½ cup (100g) granulated sugar
½ cup (60g) all-purpose flour, sifted
2⅔ cups (600g) Daisy Brand sour cream
1½ cups (300g) granulated sugar
1 can (15oz/425g) sweetened condensed milk
½ cup (120ml) whole milk
4 packets (28g total) Knox unflavored gelatin
⅔ cup (150g) Cool Whip, divided
1 cup (175g) semi-sweet chocolate chips
½ cup (113g) unsalted butter
1 cup (240ml) heavy cream

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8-inch (20cm) round pan with parchment paper. Beat the eggs and ½ cup (100g) granulated sugar with a mixer for 8–10 minutes until the mixture is pale and has tripled in volume. Gently fold in the sifted flour until just combined. Pour the batter into the pan and bake for 12–15 minutes until golden and springy. Allow to cool completely in the pan.
Step 2: Prepare the mousse filling by sprinkling the gelatin over the whole milk in a small bowl. Let it bloom for 5 minutes, then microwave for 15–20 seconds until fully dissolved with no lumps. In a large bowl, whisk together the sour cream, sweetened condensed milk, and 1½ cups (300g) sugar until smooth. Stir in the gelatin mixture. Chill the mixture for 20 minutes, stirring every 5 minutes until slightly thickened. Fold in ⅓ cup (75g) Cool Whip gently.
Step 3: Line a 9-inch (23cm) springform pan with plastic wrap and place the cooled sponge cake at the bottom. Pour the mousse evenly over the sponge and chill for 1 hour. Spread the remaining ⅓ cup (75g) Cool Whip over the set mousse layer, then chill for an additional 3 hours to fully set.
Step 4: To make the ganache, heat the heavy cream and butter in a saucepan until it just simmers. Pour this hot mixture over the semi-sweet chocolate chips in a bowl and let it sit for 2 minutes. Stir until smooth and glossy. Pour the ganache over the chilled cake before serving.

Tips & Variations

For a lighter mousse, you can fold in additional Cool Whip or whipped cream before setting.
Use dark chocolate instead of semi-sweet for a more intense chocolate flavor in the ganache.
If you don’t have a springform pan, use a regular cake pan lined well with plastic wrap for easy removal.
Allow the cake to chill overnight for the best flavor and texture melding.

Storage

Store the Bird’s Milk Cake covered in the refrigerator for up to 3 days. Keep it chilled to maintain the mousse’s texture. Reheat is not recommended, but you can bring the cake to room temperature for 20 minutes before serving for the best experience.

How to Serve

The image shows a small, round three-layer cake placed on a wooden slice with rough bark edges. The bottom and middle layers are light beige cake, with a thick middle layer of white creamy filling. On top of the cake is a thick, glossy dark chocolate sauce that drips unevenly down the sides in thick streams. A swirl of white cream sits in the center on top, decorated with chocolate drizzle and scattered with what looks like whole coffee beans and small chocolate bits. The background is softly blurred, highlighting the cake, and has a white marbled texture beneath the wooden slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, this cake benefits from making ahead. Chill it overnight to allow the mousse to fully set and flavors to develop, making it easier to slice and more delicious.

What can I substitute for Knox gelatin?

You can use powdered gelatin from other brands in the same quantity. If you prefer a vegetarian option, try agar-agar but adjust the amount and preparation method since it sets differently.