Bird’s Milk Cake Recipe with Sour Cream Mousse and Ganache Recipe

Why Make This Recipe

Bird’s Milk Cake is a delightful treat that combines a soft cake base with a creamy sour cream mousse and a rich chocolate ganache. This dessert is perfect for special occasions or a sweet finish to a meal. Its fluffy texture and rich flavors will impress your friends and family, making it a favorite for gatherings.

How to Make Bird’s Milk Cake

Ingredients

• 3 eggs
• 1/2 cup sugar
• 1/2 cup flour
• 2/3 cup Cool Whip, divided
• 1/2 cup boiling milk (or water dissolved with 4 tablespoons sugar)
• 2 lbs sour cream (Daisy brand recommended)
• 1 1/2 cups sugar
• 15 oz sweetened condensed milk
• 1/2 cup milk
• 4 packets Knox Gelatine
• 1 stick unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Directions

1. Beat the eggs and sugar together for about 10 minutes until the mixture becomes pale and thick.
2. Carefully whisk in the flour using one-directional strokes to keep the batter light.
3. Pour the batter into a greased and floured 9-inch cake pan and bake in a preheated 350°F oven until set. A toothpick inserted should come out clean.
4. Let the cake cool completely, then slice it horizontally into two thin layers.
5. Transfer each layer into separate 9-inch springform pans and evenly soak with the warm milk and sugar mixture.
6. Spread 1/3 cup of Cool Whip atop each layer and set aside.
7. Using a hand mixer, beat the sour cream and sugar together for 15 minutes until smooth and fluffy.
8. Add the sweetened condensed milk and continue beating for another 5 minutes.
9. In a small saucepan, whisk together the gelatin and milk and bring to a gentle boil, stirring constantly.
10. Remove from heat and add the unsalted butter, whisking until fully melted and combined.
11. Gradually mix the gelatin mixture into the sour cream blend, beating continuously for 2 more minutes.
12. Evenly divide the mousse between the two springform pans over the soaked cake layers.
13. Refrigerate for 3-4 hours until the mousse firms up.
14. Microwave the heavy cream until it just begins to boil. Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes.
15. Whisk the mixture until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
16. Pour the ganache evenly over the chilled mousse layers. Refrigerate until the ganache has fully set.

How to Serve Bird’s Milk Cake

To serve, carefully remove the sides of the springform pans. Slice the cake into wedges and serve chilled. You can add extra Cool Whip or chocolate shavings on top for decoration.

How to Store Bird’s Milk Cake

Store any leftovers in the refrigerator. Make sure to cover it well to keep it fresh. The cake should stay good for about 3-5 days.

Tips to Make Bird’s Milk Cake

• Make sure to beat the eggs and sugar well; this step is key to the cake’s light texture.
• Use fresh sour cream for the best flavor and smoothness in the mousse.
• Do not let the ganache cool too much before pouring; it should remain pourable for even coverage.

Variation

You can add fruit, such as raspberries or strawberries, on top of the mousse before pouring the ganache for a fruity twist.

FAQs

1. Can I use regular cream instead of sour cream?
No, using sour cream gives the cake its unique flavor and texture.

2. How can I make the cake less sweet?
You can reduce the amount of sugar in the filling or use a dark chocolate ganache for a richer, less sweet taste.

3. Can I freeze Bird’s Milk Cake?
It is not recommended to freeze the cake as it may affect the texture of the mousse and ganache. Enjoy it fresh!

Bird's Milk Cake

A delightful dessert combining a soft cake base, a creamy sour cream mousse, and rich chocolate ganache perfect for special occasions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 4 hours hrs

Course Baking, Dessert

Cuisine American

Servings 12 servings

Calories 450 kcal

Ingredients

  

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For the Cake

• 3 pieces eggs
• 1/2 cup sugar for the cake batter
• 1/2 cup flour
• 1/2 cup boiling milk can be substituted with water dissolved with 4 tablespoons sugar

For the Mousse

• 2 lbs sour cream Daisy brand recommended
• 1 1/2 cups sugar for the mousse
• 15 oz sweetened condensed milk
• 1/2 cup milk
• 4 packets Knox Gelatine

For the Ganache

• 1 stick unsalted butter
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream

Extras

• 2/3 cup Cool Whip divided for layering and decoration

Instructions

 

Preparation

• Beat the eggs and sugar together for about 10 minutes until the mixture becomes pale and thick.
• Carefully whisk in the flour using one-directional strokes to keep the batter light.
• Pour the batter into a greased and floured 9-inch cake pan and bake in a preheated 350°F oven until set. A toothpick inserted should come out clean.
• Let the cake cool completely, then slice it horizontally into two thin layers.
• Transfer each layer into separate 9-inch springform pans and evenly soak with the warm milk and sugar mixture.
• Spread 1/3 cup of Cool Whip atop each layer and set aside.

Making the Mousse

• Using a hand mixer, beat the sour cream and sugar together for 15 minutes until smooth and fluffy.
• Add the sweetened condensed milk and continue beating for another 5 minutes.
• In a small saucepan, whisk together the gelatin and milk and bring to a gentle boil, stirring constantly.
• Remove from heat and add the unsalted butter, whisking until fully melted and combined.
• Gradually mix the gelatin mixture into the sour cream blend, beating continuously for 2 more minutes.
• Evenly divide the mousse between the two springform pans over the soaked cake layers.
• Refrigerate for 3-4 hours until the mousse firms up.

Making the Ganache

• Microwave the heavy cream until it just begins to boil.
• Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes.
• Whisk the mixture until smooth and glossy. Allow the ganache to cool slightly but remain pourable.
• Pour the ganache evenly over the chilled mousse layers.
• Refrigerate until the ganache has fully set.

Serving

• Carefully remove the sides of the springform pans. Slice the cake into wedges and serve chilled.
• You can add extra Cool Whip or chocolate shavings on top for decoration.

Notes

Make sure to beat the eggs and sugar well; this step is key to the cake's light texture. Use fresh sour cream for the best flavor and smoothness in the mousse. Do not let the ganache cool too much before pouring; it should remain pourable for even coverage.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 54gProtein: 6gFat: 22gSaturated Fat: 13gSodium: 180mgSugar: 40g

Keyword Bird's Milk Cake, Cake, Chocolates, Dessert, Mousse

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