Lighter than air and utterly delicious Chocolate Eclair Cake Recipe for when your tooth craves something sweet. Distant relative of traditional Chocolate Eclair, this beautiful dessert is perfect for special events or weekend baking with the kids.
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Eclair Cake
Yes, I'm obsessed French food and I consider Eclairs to be my favorite (and probably most often cooked dessert) ever.
After my original Chocolate Eclair recipe went bonkers on Pinterest, I decided recreate it but in a form of cake. The pastry cream recipe is also slightly different and perhaps a little easier to make.
This Eclair Cake comes out big in size and with lots of delicious wavy layers.
It's great for parties, special events and unlike traditional chocolate eclairs, it doesn't require the use of pastry bag.
Oh, and did I say it is absolutely delicious?
This Chocolate Eclair Cake is unlike anything you've ever tried before and feels like a cloud melting in your mouth. Seriously, it's that good!
In addition, it's so beautiful and reminds me of another traditional Polish dessert Karpatka. In fact, the recipe is very similar to Karpatka but the pastry cream is much lighter and softer.
My Chocolate Eclair Cake recipe doesn't use Graham Crackers in its ingredients. Because if you can make such a yummy Choux pastry from scratch, I don't see the need in Graham Crackers.
Today I'll walk you through all the steps to help you make the Best Eclair Cake Recipe ever.
How To Make Chocolate Eclair Cake
1. Prepare the pastry cream
In a medium saucepan add milk and half portion of the sugar and bring everything to a low simmer.
At the same time, in a medium bowl whisk together eggs, remaining sugar and corn starch.
When milk starts to simmer, pour 1 ladle of it into the egg and corn starch mixture and whisk constantly until no lumps remain.
Add the remaining milk, whisk until smooth and transfer everything back into the saucepan. Bring everything to a low boil and cook for one minute.
Remove custard from the heat, transfer to the heatproof bowl, cover with a food film and place on a counter to cool off.
In a large bowl beat the butter with vanilla. Fold cooled custard into the butter and mix until cream is smooth. Refrigerate while you work with the rest of the ingredients.
2. Make Choux Pastry (Pâte à Choux)
In a medium pot combine water, butter, sugar and salt and bring everything to a boil.
Add flour and using a wooden spoon whisk vigorously until no lumps remain. You should work the dough until a thin film forms at the bottom of the pot.
Remove pot from the heat and let the batter cool for 5 minute.
Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the dough with no white lumps. Continue whisking in the remaining eggs, one at a time.
Your Pâte à Choux should be smooth and elastic.
3. Arrange the dough on a baking sheet
Cover the baking sheet with a parchment wrap.
(A little tip to keep parchment in place as you arrange the dough is to spoon small dots of dough into each corner of the baking sheet and lightly press parchment paper against the dots.)
With wet hands arrange half of the dough on the baking sheet and smooth it out. You might need to wet your hands a few times as dough is a bit sticky.
The layer will be very thin and that's all right as it will puff up during baking. Don't worry about imperfections.
Bake in a preheated to 375 F oven for 15 minutes.
Without opening the door!, reduce the temperature to 320 F and continue baking for 18-20 minutes until top is slightly golden brown.
Don't open the door during baking as the dough won't rise.
Remove from the oven, slide Choux Pastry on a clean kitchen towel and either cool off the baking sheet to arrange the remaining dough or use another baking sheet.
Bake the remaining dough.
4. Cut Choux Pastry
Arrange baked layers of Choux Pastry one on top of the other and cut in half crosswise.
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5. Cover with pastry cream
Liberally spread ⅓ of pastry cream over the first layer of Choux Pastry. Repeat layers. Top with remaining cake layer.
6. Drizzle and garnish
Place chocolate chips and cream in a microwave-safe dish and heat in 10 seconds intervals until chocolate melts. Whisk until smooth.
Dip fork into the chocolate and drizzle it over the cake. Sprinkle with sliced almonds and serve!
You won't regret spending some time making this scrumptious cake. It's absolutely irresistible!
More French baking recipesDacquoise With Mascarpone Whipped Cream - one of my favorite French desserts which is surprisingly easy to make Chocolate Eclairs - my step-by-step photo tutorial will help you make the best Eclairs every single time Mini Chocolate Eclairs - small on size, big on taste |
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If you're looking for a quick overview of the recipe, please check out my Eclair Cake web-story.
Recipe
Chocolate Eclair Cake Recipe
Ingredients
Click on the highlighted link to purchase the ingredients
For the Pastry Cream
- 2 ½ c or 600 ml milk
- ¾ c or 160 gr sugar
- 6 ½ tbsp or 50 grams corn starch
- 2 eggs extra large
- 1 teaspoon vanilla
- ⅞ c or 200 gr butter softened
For the Choux Pastry
For the Chocolate Glaze
- ½ c chocolate chips semi-sweet
- ⅓ c heavy cream
- 4 tablespoon sliced almonds
Instructions
To Make Pastry Cream
- In a medium saucepan combine milk and half portion of the sugar and bring everything to a low simmer.
- At the same time, in a medium bowl whisk together eggs, remaining sugar and corn starch.
- When milk starts to simmer, pour 1 ladle of it into the egg and corn starch mixture and whisk constantly until no lumps remain.
- Add the remaining milk, whisk until smooth and transfer everything back into the saucepan. Bring to a low boil and cook for one minute.
- Remove custard from the heat, transfer to the heatproof bowl, cover with a food film and place on a counter to cool off completely.
- In a large bowl beat the butter with vanilla. Fold cooled custard into the butter and mix until cream is smooth. Refrigerate while you work with the rest of the ingredients.
To Make Choux Pastry
- In a medium pot combine water, butter, sugar and salt and bring everything to a boil.
- Add flour and using a wooden spoon whisk vigorously until no lumps remain. Work the dough until a thin film forms at the bottom of the pot. Remove pot from the heat and let the batter cool for 5 minute.
- Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the dough with no white lumps. Continue whisking in the remaining eggs, one at a time until your Choux Pastry is smooth and elastic.
- Cover the baking sheet with a parchment wrap and preheat the oven to 375 F. (See the notes)
- With wet hands arrange half of the dough on the baking sheet and smooth it out. You might need to wet your hands a few times as the dough is a bit sticky.
- Bake for 15 minutes. Without opening the door, reduce the temperature to 320 F and continue baking for 18-20 minutes until top is slightly golden brown.Don’t open the door during baking as the dough won’t rise.
- Remove from the oven, slide Choux Pastry on a clean kitchen towel and arrange the remaining dough on a baking sheet.
- Bake the remaining dough.
- Arrange baked layers of Choux Pastry one on top of the other and cut in half crosswise.
- Liberally spread ⅓ of pastry cream over the first layer of Choux Pastry. Repeat layers. Top with the remaining cake layer.
To make Chocolate Glaze
- Place chocolate chips and cream in a microwave-safe dish and heat in 10 seconds intervals until chocolate melts. Whisk until smooth.
- Dip fork into the chocolate and drizzle it over the cake. Sprinkle with sliced almonds and serve!
Notes
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Pig Peg says
This cake is the real deal and worth every second. I refuse to mess around with graham crackers and pudding. That's for people who are lazy and don't know what good food is. This is the tastiest dessert and it's better than sex. Yes, I said it and it's true. I wish I could post the pictures I took of it. I'm so glad I doubled this recipe and made a huge one and I used fresh whipped cream on top. Thank you!
Iryna says
Your comment made my day:) Thank you so much for your feedback and a 5-star rating! I'm so happy you liked this recipe!
Tess says
Hi Iryna, thanks for the lovely recipe which I am adapting slightly for a birthday cake! However I tried to make a test version twice and it wasn't rising properly until I realised the problem by looking at other choux recipes - you don't mention that the dough needs to be taken off the heat before adding the eggs! My eggs were getting too hot when I mixed them in so then wouldn't rise in the oven.
Another issue I had was caused by my fan forced oven which I guess runs too hot - the pastry was browning before it had time to cook through and dry out properly, so if using a fan oven I'd suggest reducing the temps by 20 degrees (celcius)
Once I figured these things out it was delicious and I can't wait to make a big version for the birthday party 🙂
Iryna says
Hi Tess! Thank you so much for your comment! Indeed, the dough has to be taken off the heat before incorporating eggs. I have this written out in my original Eclair recipe, but somehow I forgot to mention this here. My apologies!
Regarding the oven, it's true that the temperature varies from oven to oven so it's a good idea to keep an eye on the cake at all times. Nevertheless, I'm glad you were able to figure these issues out and I hope the cake was a success at a birthday party.
Pamela says
Can you make this a day or two ahead or do you suggest making it the same day as serving it?
Iryna says
Pamela, sorry for the late response! Yes, you can make the cake a few days in advance. However, I wouldn't recommend keeping it longer than 2-3 days.
Tricia says
What size baking pan do you use
Iryna says
Hi Tricia! My baking pan was 13 by 9 inch.
Tricia says
Thanks I wasn’t sure 😊
natalia says
very delicious! too sad that I can't eat it so often.
Iryna says
I wish I could have it more often too:)
Easyfoodsmith says
That is so gorgeous! A very creative recipe indeed.
Iryna says
Thank you!
nicole (thespicetrain.com) says
What an incredible idea, this cake looks and sounds out of this world! Thank you for sharing, Iryna! 🙂
Iryna says
You're welcome Nicole! I'm glad you like it:)
Sara says
This looks absolutely amazing, I've always shied away from making eclairs at home, but this cake looks like something I can make!
Iryna says
Thank you Sara!
Candiss says
I love this creative way to easily make an eclair flavored dessert for a crowd!
Iryna says
Thank you Candiss!
Valentina says
Okay, seriously, I didn't think it could get much better than a chocolate Eclair -- but, Eclair cake!? Yes please! The step-by-step photos are so helpful. Looks like an involved process that is worth every second. I love it!
Iryna says
Thank you Valentina!
Cathy says
Saving this yummy eclair cake recipe for sure, absolutely scrumptious!
Iryna says
Thanks Cathy!
Sylvie says
Oh my goodness, this recipe sounds INCREDIBLE! I have seen so many recipes for eclair cakes that sounded nothing like eclairs or choux pastry, so I am so glad to have found your recipe. It is exactly what you would expect from a cake made out of eclair ingredients and techniques!
Iryna says
Thank you Sylvie!