This classic Birds Milk Cake features a silky sour cream mousse, a soft sponge layer, and a smooth chocolate ganache for a creamy, luxurious dessert.

Scale

Cake:

3 eggs

1/2 cup sugar

1/2 cup flour

2/3 cup Cool Whip (divided)

1/2 cup boiling milk

Sour Cream Mousse:

2 lbs sour cream

1 1/2 cups sugar

15 oz sweetened condensed milk

1/2 cup milk

4 packets Knox Gelatin

1 stick unsalted butter

Ganache:

1 cup chocolate chips

1 cup heavy cream

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1. Beat eggs and sugar until pale and thick.

2. Whisk in flour in one direction.

3. Bake sponge in greased 9-inch pan.

4. Slice cooled cake into two layers.

5. Soak layers with milk mixture and spread Cool Whip.

6. Beat sour cream and sugar for 15 minutes.

7. Add condensed milk and beat 5 more minutes.

8. Heat milk and gelatin until boiling.

9. Add butter and melt while whisking.

10. Slowly beat gelatin mixture into sour cream blend.

11. Divide mousse into pans and chill 3–4 hours.

12. Heat cream until boiling, pour over chocolate chips.

13. Whisk ganache until smooth and cool slightly.

14. Pour ganache over chilled cakes and refrigerate.

This recipe makes two cakes.

For lighter flavor, skip Cool Whip.

Best served chilled.