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Decadent Bird’s Milk Cake That Melts in Your Mouth Recipe

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★★★★★

4.9 from 63 reviews

Indulge in this Decadent Bird’s Milk Cake, a luscious dessert featuring an airy cake base topped with a rich and creamy sour cream mousse, all enveloped in a smooth chocolate ganache. This melt-in-your-mouth cake combines delicate textures and balanced sweetness, perfect for special occasions or a luxurious treat.

Ingredients

Scale

For the Cake Base

  • 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.
  • Eggs (quantity not specified, estimated 3, inferred from standard cake base)

For the Creamy Filling

  • 2/3 cup Cool Whip – Adds a lightness that complements the rich mousse beautifully.
  • 2 lbs sour cream – The heart of the mousse for its luxurious creaminess.
  • 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 Topping

  • 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.

Instructions

  1. Prepare Cake Base: Whisk eggs and sugar in a large bowl for about 10 minutes until the mixture is pale and thick, forming a fluffy base. Gently fold in flour in one direction to preserve airiness. Pour the batter into a greased and floured 9-inch cake pan.
  2. Bake Cake: Preheat oven to 350°F (175°C). Bake the cake until done, approximately 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely.
  3. Slice and Soak: Once cooled, slice the cake cake in half horizontally. Transfer each layer into two 9-inch springform pans. Evenly soak each layer with boiling milk or sugar-water mixture to keep it moist. Spread 1/3 cup Cool Whip on each soaked layer to create a moist, flavorful base.
  4. Make Sour Cream Mousse: In a large bowl, beat sour cream and sugar for about 15 minutes until fluffy. Add sweetened condensed milk and beat for another 5 minutes to combine thoroughly into a smooth mousse.
  5. Prepare Gelatin Mixture: In a small saucepan, whisk gelatin with milk and heat gradually until the mixture reaches a boil. Remove from heat and whisk in melted unsalted butter until smooth and combined.
  6. Combine Mousse and Gelatin: Slowly add the warm gelatin mixture into the sour cream mousse while beating continuously for two more minutes. The mixture will thin out, which is ideal for mousse texture.
  7. Assemble and Chill Mousse: Pour the mousse equally into the prepared springform pans over the cake layers. Refrigerate for 3-4 hours until the mousse sets firmly.
  8. Make Ganache: Microwave heavy cream until boiling. Pour over semi-sweet chocolate chips and let sit for a few minutes. Whisk until smooth and cool slightly.
  9. Add Ganache and Final Chill: Once mousse is set, pour ganache evenly over the two cakes. Return to refrigerator and chill until the ganache is firm and the cake is fully set, about 1-2 hours.

Notes

  • Optional: Garnish the cake with fresh berries such as raspberries, blueberries, or strawberries to add a pop of color and fresh flavor.
  • Ensure gelatin is fully dissolved to avoid lumps in the mousse.
  • Chilling times are essential for mousse setting and ganache firmness; do not rush these steps.
  • Use a sharp serrated knife to slice the cake for clean layers without tearing.

Keywords: Bird’s Milk Cake, Sour Cream Mousse Cake, Chocolate Ganache Cake, Decadent Dessert, Creamy Mousse Cake, Springform Cake

Find it online: https://islawhite.com/decadent-birds-milk-cake-that-melts-in-your-mouth-recipe/