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Decadent Bird's Milk Cake

A soft and rich dessert featuring silky sour cream mousse atop a tender cake, finished with a glossy chocolate ganache.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 1/2 cup sugar Sweetens the cake, balancing the richness of the mousse.
  • 1/2 cup flour Provides the structure needed for the cake's airy texture.
For the mousse
  • 2 lbs Sour Cream The heart of the mousse for its luxurious creaminess.
  • 2/3 cup Cool Whip Adds a lightness that complements the rich mousse beautifully.
  • 1 1/2 cups sugar Enhances sweetness, making every bite irresistible.
  • 15 oz sweetened condensed milk Introduces a rich, creamy sweetness that elevates the filling.
  • 1/2 cup milk Helps to dissolve the gelatin, creating a perfect mousse consistency.
  • 4 packets Knox Gelatine Essential for giving the mousse its wonderfully firm texture.
For the ganache
  • 1 stick unsalted butter Adds richness to the ganache, making it smooth and glossy.
  • 1 cup semi-sweet chocolate chips Provides a rich flavor that contrasts beautifully with the sweet mousse.
  • 1 cup heavy cream Creates a silky texture for the ganache that melts in your mouth.

Method
 

Preparation
  1. Preheat your oven to 350°F. Grease and line an 8- or 9-inch springform pan.
  2. In a bowl, whisk together the sugar and flour with any eggs or leaveners your family prefers. Pour the batter into the pan and bake for 20–25 minutes until a toothpick comes out clean. Let the cake cool completely.
  3. Bloom the gelatin in the cold milk for 3–5 minutes, then gently warm until fully dissolved.
  4. In a large bowl, whisk together sour cream, sugar, and sweetened condensed milk until smooth. Slowly whisk in the warm gelatin mixture.
  5. Fold in Cool Whip.
  6. Place the cooled cake layer on a serving plate and spread the mousse over the top. Refrigerate for at least 4 hours, preferably overnight.
Ganache
  1. Heat the heavy cream until just about to simmer, pour over chocolate chips and butter in a heatproof bowl. Let sit for a minute, then stir until smooth.
  2. Once cooled slightly, pour the ganache over the chilled mousse layer. Return to the fridge for another hour to set.
Serving
  1. Bring the cake to the table straight from the fridge or let sit for 10 minutes for a softer cut. Garnish with powdered sugar, shaved chocolate, or fresh berries.

Notes

Keep covered in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped tightly for up to 1 month. Thaw overnight in the fridge before serving.