Marina’s Bird’s Milk Cake

Easter’s coming up and everyone’s looking for that one great recipe of cake that will just blow everyone away. You’re in luck today, because I think I’ve got just the recipe for you! The moistest chocolate cake, filled with silky custard, covered in drizzling chocolate ganache glaze & topped with fluffy mounts of custard lightened with whipped cream. Oh and one more drizzle of chocolate on top!

I have been wanting to make this cake, for-eeveer! My aunt has been making a variation of this cake for pretty much every family celebration we had in the last… at least 2 years. Then I found Midnight Sin Chocolate Cake by  Not so Humble Pie. Her recipe produced such wonderfully moist and delicious chocolate cake, that I knew I had to do something with it. That’s how an idea, to combine her Chocolate cake & the custard from my aunt’s cake into one.

Ingredients

• Marina's Bird's Milk Cake
• Chocolate Cake:
• 546 g 2 3/4 cup granulated sugar
• 4.5 g 1 tsp salt
• 69 g 3/4 cup dutch processed cocoa powder
• 5 g 1 tsp baking soda
• 1 cup boiling water
• 237 ml 1 cup canola oil (I used extra virgin olive oil)
• 10 ml 2 tsp vanilla extract
• 2 g (2 tsp instant expresso powder or 2 tbsp ground coffee
• 218 g 1 3/4 cups bleached all purpose flour
• 4 large egg yolks
• 2 large eggs
• 1/4 cup sour cream or buttermilk
• Custard:
• 1 cup granulated sugar
• 1 cup milk hot
• 15 egg yolks
• 400 grams butter
• 1 Tbsp Vanilla Extract
• Lightened Custard (for decorating)
• 1 cups custard leftover custard that's left after filling the cake
• 8 - oz Whipped Topping or 1 cup whipped heavy cream
• Ganache:
• 100 milliliters heavy whipping cream
• 1/2 cup semi-sweet chocolate chips or chopped dark chocolate
• 3 Tbsp corn syrup or 2 Tbsp glucose
• Special Equipment:
• 2 - 9 inch round cake pans
• 2 cake strips
• 1 adjustable cake ring
• Mixer

Instructions

1. Make the custard first:
2. Combine 15 egg yolks and 1 cup sugar in a medium-sized pot and whisk until smooth. Slowly add 1 cup hot milk while continuously whisking. Cook over medium heat, constantly stirring until it begins to thicken and covers the back of the spoon. When you run your finger over the back of the spoon, the custard should not run into wiped space. Add 1 tbsp of vanilla extract & stir. Do not overcook or the custard will curdle.
3. Add 400 grams of butter to the custard and stir until butter is completely melted and incorporated into the custard. Cover with plastic wrap, touching the custard (to prevent forming of skin) and allow to come to room temperature.
4. While the custard is cooling, let's make the CAKE:
5. Egg mixture: In a cup whisk together 2 eggs, 4 egg yolks & 1/4 cup of sour cream. Set aside.
6. Make the espresso: If you have espresso powder, combine the espresso powder with the boiling water. Or brew 2 tablespoons of ground up coffee with 1 cup water. Drain coffee and make sure there's 1 cup of liquid. If there's not, add enough to make 1 cup. Set aside.
7. Combine 2 3/4 cups sugar, 3/4 cup cocoa powder, 1 tsp salt & 1 tsp baking soda with the espresso boiling water mixture and stir until almost no lumps appear. Cook over medium high heat, constantly stirring until it comes to a boil. This step will make the darkest chocolate color it can be. Remove from heat and allow to cool for 10 minutes.
8. Add the chocolate mixture to the mixer and with beater blades, beat on low sped for 2-3 minutes to remove additional heat from the mixture. Add 1 cup oil & 2 tsp vanilla extract and beat until combined and smooth. Add 1 3/4 cups flour and beat again until smooth. Add the egg mixture and beat until just until combined.
9. Pour batter into two 9 inch round cake molds lined with parchment paper & sprayed with non stick spray, or if you do not have the non stick spray, butter the pan, add 1 tbsp flour then shake around to cover the pan, shake out the excess.
10. Put on wet cake strips around the pan. 
Bake in preheated 350F oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. If using an 8 inch cake mold, add 5-7 minutes to the baking time.
11. Once baked, remove from oven and allow to cool for 5 minutes. Then, run a knife around the inside of the cake mold and unmold the cake by turning it over onto a cooling rack. Remove parchment paper and allow to cool completely.
12. Cut each cake horizontally into 2 layers with a long serrated knife.
13. To Assemble:
14. Line edges of the serving platter with 4 strips of foil for each cleanup. The pieces must be wide enough to go about 1/2 inch under the cake and cover the edges of the platter. 
Take away about 1.5 cups of cream before you start to layer the cake with the remainder of it.
15. Place the first cake layer int he middle of the platter and tighten the adjustable cake ring around the cake. Add a couple tablespoons of the cream and spread it around.
16. Put the second cake layer on top, press it in, then alternate cream and cake until both are used up. You want your last layer to be the cake.
17. Refrigerate the cake overnight.
18. NEXT DAY:
19. Run a thin knife around the inside edge of the cake ring to loosen the cake. Remove the cake ring.
20. Make the Lightened Custard
21. Combine the reserved 1 cups of custard with 8 oz of whipped topping or 1 cup of whipped heavy cream. Carefully fold both together until just combined.
22. Cover the outside of the cake in this cream in a thin layer, smoothing the top and sides. Refrigerate the cake for 15 minutes.
23. To decorate:
24. Fit a pastry bag with a french star tip.
25. Fill it with leftover Lightened Custard. Refrigerate until ready to use.
26. Make the Ganache, following this recipe & instructions.
27. Reserve 1 tablespoon of ganache. Put it in a ziplock bag and set it aside. 
Pour the ganache over the cake carefully brining some of it close to the edges, allowing for it to drizzle down the sides.
Pipe stars all around the top of the cake going in rings starting from the edges and working towards the middle.
28. Snip the corner off the ziplock bag with the 1 tablespoon of ganache and drizzle over the piped stars. 
Refrigerate the cake until ready to serve.

thanks done share recipes to : https://letthebakingbeginblog.com/marinas-birds-milk-cake/

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