Bird's Milk CakeSource Moms Dish

Bird's Milk Cake

Serving 10 people

115 min


  • cacao nibs 4 tablespoons Cacao
  • gelatin 1 ounce Gelatin
  • fruits Fruits; for decoration
  • milk 2 cups Milk
  • nonfat cool whip 30 ounces Cool Whip
  • semi sweet chocolate chips 2 cups Semi-sweet Chocolate Chips
  • sour cream 20 ounces Sour Cream
  • sugar 1 cup Sugar
  • unsalted butter 6 tablespoons Unsalted Butter
Add to Shoping List
Order Ingredients Now

How to make it

  1. Whisk gelatin into milk, warm it up to dissolve gelatin.
  2. Combine cool whip together sour cream and sugar. Using electric mixer, mix until the sugar is dissolved.
  3. Mix in milk in small portions, until you get a smooth consistency. Oil all sides of the cake pan, this will help you with removing the cake in the end.
  4. Place half of the mixture into the pan. Refrigerate until the layer is thick. Using an electric mixer add cacao into the other part of the mixture. Keep it in warm place while the white layer is cooling. Slowly apply the cacao mixture on top of the while layer.
  5. Place the cake in the fridge to harden. In a small pan, combine chocolate chips together with butter.
  6. Remove from heat once it's all dissolved. Set a side and let it cool to room temperature.
  7. Remove the cake from the fridge. Carefully using a knife, go along all sides of the pan.
  8. Place the cake upside down, to remove it from the pan.
  9. Spread chocolate on the top of the cake. You can shake the tray of the cake to smoothen out the top of the cake. Decorate with fruits of your choice; berries would work best.