Introduction

This Decadent Bird’s Milk Cake is a luscious dessert that melts in your mouth with every bite. Featuring a delicate cake base, creamy sour cream mousse, and a rich chocolate ganache topping, it’s perfect for special occasions or whenever you want to treat yourself.

The image shows a close-up of a cheesecake slice on a white plate with a dark textured pattern. The cheesecake has three layers: a light beige crumbly base layer, a thick creamy white middle layer with a soft texture, and a smooth dark brown chocolate topping layer. The background surface has a white marbled texture. A fork with a small piece of the cheesecake on it is on the side of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake Base:

1/2 cup sugar
1/2 cup flour

For the Creamy Filling:

2/3 cup Cool Whip
2 lbs sour cream
1 1/2 cups sugar
15 oz sweetened condensed milk
1/2 cup milk
4 packets Knox Gelatine

For the Ganache Topping:

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

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a large bowl, whisk the eggs and 1/2 cup sugar for about 10 minutes until pale and fluffy.
Step 2: Gently fold in 1/2 cup flour, mixing in one direction to keep the batter light. Pour into a greased and floured 9-inch cake pan.
Step 3: Bake the cake base until done, then let it cool. Once cooled, slice horizontally to create two layers and place each into separate 9-inch springform pans.
Step 4: Soak the cake layers evenly with boiling milk or a sugar-water mixture. Spread 1/3 cup Cool Whip on each layer for moisture and lightness.
Step 5: In a mixing bowl, beat 2 lbs sour cream and 1 1/2 cups sugar for 15 minutes until fluffy. Add 15 oz sweetened condensed milk and continue beating for 5 more minutes.
Step 6: In a small saucepan, whisk 4 packets Knox Gelatine with 1/2 cup milk and heat until boiling. Remove from heat and whisk in 1 stick melted unsalted butter until smooth.
Step 7: Gradually incorporate the gelatin mixture into the sour cream mixture, beating for 2 more minutes. The mousse may become runny, which is ideal.
Step 8: Divide the mousse evenly over the soaked cake layers in the springform pans. Refrigerate for 3–4 hours until firm.
Step 9: Microwave 1 cup heavy cream until boiling, then pour over 1 cup semi-sweet chocolate chips. Let sit for a few minutes, then whisk until smooth and cooled.
Step 10: Once the mousse is set, pour the ganache evenly over the cakes. Refrigerate again until ganache is firm and set.

Tips & Variations

Garnish with fresh berries to add a burst of color and a complementary tart flavor.
Use a sugar-water mixture to soak the cake if you prefer a slightly sweeter base.
For a firmer mousse, chill an extra hour or reduce gelatin slightly for a softer consistency.

Storage

Store the cake covered in the refrigerator for up to 3 days. Reheat by letting it sit at room temperature for 15–20 minutes before serving to soften the ganache slightly. Avoid freezing as the texture may change.

How to Serve

A round cheesecake with a smooth, dark chocolate glaze on top and covering the sides, creating a shiny, rich dark brown layer. The cake has been cut, showing a thick, creamy, light beige inside layer with a soft, airy texture. The cake sits directly on a black textured slate plate with a few crumbs around it. On top of the cake, there are a few small dark purple or black pears for decoration. The setting includes a white marbled surface beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute Cool Whip with whipped cream?

Yes, you can use homemade whipped cream as a substitute for Cool Whip to maintain the light texture of the mousse, though it may be slightly less stable.

How long does it take for the mousse to set?

Chilling the mousse-filled cake layers for about 3 to 4 hours in the refrigerator allows the gelatin to fully set, giving the mousse its characteristic creamy yet firm texture.