This Russian Bird’s Milk Cake recipe (ptichye moloko) is made with delicate mousse, covered in rich chocolate ganache, and garnished with bright berries. A true Slavic classic!
Using a stand or hand mixer, mix the Cool Whip, sour cream, and sugar. In small portions, add the milk and gelatin mixture until you get a smooth, consistent texture.
Place chocolate chips and whipping cream in a microwave-safe dish. In 30-second intervals, melt the chocolate chips and whipping cream, stirring between each round.
Using a knife, carefully loosen the edges of the cake. Place the cake upside down on a cake stand and gently remove it from the pan. Spread the chocolate ganache on the top of the cake.