Decadent Bird's Milk Cake
A light and creamy cake with a soft cookie-like base, airy filling, and glossy chocolate ganache. Perfect for make-ahead desserts.
Ingredients
For the Cake Base
- 1/2 cup sugar
- 1/2 cup flour
For the Filling
- 2 lbs sour cream
- 1 1/2 cups sugar
- 15 oz sweetened condensed milk
- 1/2 cup milk
- 4 packets Knox Gelatine
- 2/3 cup Cool Whip
For the Ganache
- 1 stick unsalted butter
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Instructions
Preparation
- Preheat oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine 1/2 cup of flour and 1/2 cup of sugar. Pour into the cake pan and bake for about 20 minutes.
- As the cake cools, mix 1/2 cup milk with gelatin in a saucepan and heat until dissolved.
- Stir in sour cream, sweetened condensed milk, and 1 1/2 cups of sugar until smooth.
- Fold in Cool Whip gently.
- Slice the cooled cake in half and layer with mousse.
Chilling and Finishing
- Chill for at least 4 hours.
- Melt butter with chocolate chips and heavy cream for ganache. Drizzle over cake before serving.
Notes
For best results, let the cake chill overnight and add ganache closer to serving time for a lovely contrast of textures. Can be made ahead and holds well in the fridge for several days.