Chocolate Éclair Cake Recipe
This No Bake Chocolate Éclair Cake is a quick and irresistible dessert layered with graham crackers, creamy vanilla filling, and rich chocolate topping.
Ingredients
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 rimmed baking sheet or 9x13-inch pan with parchment paper.
- In a stand mixer or large bowl, beat the eggs and sugar for 4–5 minutes until pale and thick. Add vanilla and salt, mix briefly. Fold in flour gently.
- Pour batter onto prepared pan, spread evenly. Bake for 12–14 minutes until golden and springy. Cool completely.
- Heat milk in a saucepan until steaming. In a bowl, whisk sugar, yolks, and cornstarch until smooth. Temper egg mixture with hot milk, then return to saucepan. Cook and whisk until thick and glossy.
- Remove from heat, whisk in butter and vanilla. Chill with plastic wrap on surface.
- Whip heavy cream to soft peaks, then fold into chilled pastry cream.
- Assemble cake: Place sponge base on platter, spread vanilla cream over sponge. Level with spatula.
- Make glaze: Heat cream until simmering, pour over chocolate and butter. Let sit, then stir until smooth.
- Pour glaze over cream layer, spread gently to edges. Chill for at least 4 hours before serving.
Notes
- Ensure the pastry cream is completely cool before folding in whipped cream.
- Chill the cake well for clean slices.
- Chill the cake well for clean slices.