Chocolate Éclair Cake

This No Bake Chocolate Éclair Cake is a quick and irresistible dessert layered with graham crackers, creamy vanilla filling, and rich chocolate topping.

Print Recipe

Prep Time 45

Cook Time 14

Total Time 4

Course Dessert

Cuisine French

Servings 1 cake

Calories 350 kcal

Ingredients

FOR THE SPONGE BASE
3 large eggs room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour sifted
1 teaspoon vanilla bean paste
Pinch of salt
FOR THE VANILLA PASTRY CREAM FILLING
2 cups whole milk
1/2 cup granulated sugar
4 egg yolks
1/4 cup cornstarch
1 tablespoon unsalted butter
1 teaspoon vanilla bean paste or extract
1/2 cup heavy cream whipped and folded in
FOR THE CHOCOLATE GLAZE
1 cup semi-sweet chocolate finely chopped
1/2 cup heavy cream
1 tablespoon unsalted butter

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch pan with parchment paper.
In a stand mixer, beat eggs and sugar for 5 minutes until pale and fluffy. Add vanilla and salt. Fold in flour.
Pour batter into the pan, spread evenly, and bake for 12–14 minutes until golden. Cool completely.
Heat milk in a saucepan until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch. Temper yolks with hot milk, return to saucepan, and thicken over medium heat.
Stir in butter and vanilla. Chill pastry cream with plastic wrap on surface.
Fold whipped cream into chilled pastry cream until smooth.
Layer cooled sponge with vanilla cream on a serving platter.
For glaze, combine chocolate and butter in a bowl. Heat cream until simmering, pour over chocolate, let sit, then stir until smooth.
Pour glaze over cream layer, spreading gently. Chill cake for at least 4 hours.

Notes

- Ensure all ingredients are at room temperature for best results.
- Allowing the cake to chill overnight enhances the flavor and texture.

Keyword Chocolate Éclair Cake, creamy vanilla filling, no-bake eclair dessert, Vegetarian