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Decadent Bird’s Milk Cake Recipe

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★★★★★

4.8 from 76 reviews

Decadent Bird’s Milk Cake is a luscious Russian-inspired dessert featuring a light and fluffy sponge cake base topped with a creamy sour cream and condensed milk mousse, finished with a smooth chocolate ganache. This elegant no-bake mousse cake is perfect for special occasions or indulgent treats.

Ingredients

Scale

For the Cake Base:

  • 3 large eggs (room temperature)
  • ½ cup (100g) granulated sugar
  • ½ cup (60g) all-purpose flour, sifted

For the Mousse Filling:

  • 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)

For the Ganache:

  • 1 cup (175g) semi-sweet chocolate chips
  • ½ cup (113g) unsalted butter
  • 1 cup (240ml) heavy cream

Instructions

  1. Make the Cake Base: 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 granulated sugar using a mixer for 8–10 minutes until the mixture is pale in color and has tripled in volume. Gently fold in the sifted flour until just combined, being careful not to deflate the batter. Pour the batter into the prepared pan and bake for 12–15 minutes until the cake is golden and springs back when lightly pressed. Allow the cake to cool completely in the pan.
  2. Prepare the Mousse Filling: Sprinkle the gelatin evenly over the whole milk in a small bowl and let it bloom for 5 minutes. Microwave for 15–20 seconds until the gelatin dissolves completely with no lumps. In a large bowl, whisk together the sour cream, sweetened condensed milk, and 1½ cups granulated sugar until smooth. Stir in the gelatin mixture until fully incorporated. Chill the mixture in the refrigerator for 20 minutes, stirring every 5 minutes until it thickens slightly. Gently fold in ⅓ cup (75g) of the Cool Whip to lighten the mousse.
  3. Assemble the Layers: Line a 9-inch (23cm) springform pan with plastic wrap. Place the cooled sponge cake at the bottom as the base. Pour the mousse filling evenly over the sponge. Chill the assembly in the refrigerator for 1 hour to set the mousse. Once set, spread the remaining ⅓ cup (75g) of Cool Whip evenly over the top layer of mousse. Chill for an additional 3 hours to ensure full setting.
  4. Make the Ganache: In a saucepan, heat the heavy cream and unsalted butter over medium heat until it just begins to simmer. Pour the hot cream and butter mixture over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth, shiny, and fully combined. Allow the ganache to cool slightly before pouring or spreading over the top of the chilled cake for a decadent finish.

Notes

  • Be careful not to overmix the egg batter to maintain the cake’s light texture.
  • Blooming gelatin properly ensures a smooth mousse without lumps.
  • Chilling time is essential to allow proper setting of both mousse and ganache layers.
  • Use room temperature eggs for better volume in the sponge.
  • For easier removal, chill the cake overnight and run a knife around the springform pan edge before releasing.

Keywords: Bird's Milk Cake, Russian dessert, mousse cake, sour cream mousse, gelatin mousse, chocolate ganache, layered cake, elegant dessert

Find it online: https://tastewithamy.com/decadent-birds-milk-cake-recipe/