A creamy Birds Milk Cake with airy mousse, tender sponge, and smooth chocolate topping.

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 semi-sweet chocolate chips

1 cup heavy cream

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1. Beat eggs and sugar until pale and thick.

2. Whisk in flour and pour into greased 9-inch pan.

3. Bake at 350°F until done and cool completely.

4. Slice cake and transfer layers to springform pans.

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

6. Beat sour cream and sugar for 15 minutes.

7. Add condensed milk and beat 5 minutes.

8. Heat gelatin and milk then melt butter.

9. Whisk mixture into sour cream blend.

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

11. Heat cream, pour over chocolate, and whisk smooth.

12. Cool and pour ganache over both cakes.

13. Refrigerate until fully set.

Recipe makes two cakes.

Cool Whip optional.