If you have a sweet tooth and a love for classic French desserts, you are going to fall head over heels for this Chocolate Éclair Cake Recipe. It’s a delightful twist on the traditional éclair, turning it into a luscious layered cake that’s both elegant and incredibly easy to make. Layers of airy sponge, silky vanilla pastry cream, and rich chocolate glaze come together to create a show-stopping dessert that captures all the flavors and textures you adore in an éclair, but with the simplicity of a cake. Trust me, once you make this, it will become your go-to for special occasions, family gatherings, or anytime you want to impress with minimal fuss.
Ingredients You’ll Need
This Chocolate Éclair Cake Recipe relies on a handful of simple, fresh ingredients that each play a crucial role in bringing the dessert to life. From the light, fluffy sponge to the creamy filling and luscious glaze, every element works together to create that iconic éclair experience in cake form.
- 3 large eggs, room temperature: Essential for a tender, airy sponge cake that holds its shape perfectly.
- ½ cup granulated sugar (for sponge): Adds sweetness and helps achieve that beautiful golden color on the sponge.
- ½ cup all-purpose flour, sifted: Provides structure to the sponge without weighing it down.
- 1 teaspoon vanilla extract: Offers delicate aromatic notes enhancing the flavor of both sponge and filling.
- Pinch of salt: Balances sweetness and enhances the overall taste.
- 2 cups whole milk: The base for the rich vanilla pastry cream, making it silky smooth.
- ½ cup granulated sugar (for pastry cream): Sweetens the cream to balance richness.
- 4 egg yolks: Key to the custard’s creamy texture and natural color.
- ¼ cup cornstarch: Thickens the pastry cream for that perfect pipeable consistency.
- 1 tablespoon unsalted butter: Adds silkiness and a hint of richness to the cream and glaze.
- 1 teaspoon vanilla bean paste or extract: Intensifies the vanilla flavor in the pastry cream.
- ½ cup heavy cream (whipped and folded in): Lightens the filling, giving it that classic fluffy texture.
- 1 cup semi-sweet chocolate, finely chopped: For the decadent chocolate glaze that finishes the cake with a glossy, irresistible shine.
- ½ cup heavy cream (for glaze): Creates a smooth, pourable chocolate topping.
- 1 tablespoon unsalted butter (for glaze): Adds shine and richness to the chocolate glaze.
How to Make Chocolate Éclair Cake Recipe
Step 1: Bake the Sponge Base
Start by preheating your oven to 350°F (175°C) and lining your baking pan with parchment paper. This sponge is the foundation of the cake, so beating the eggs and sugar until tripled in volume is essential for achieving a light texture. Gently folding in the flour ensures the batter remains airy. Pour the batter evenly into the pan and bake until golden and springy to the touch. Cooling it completely in the pan sets the stage for the luxurious filling that follows.
Step 2: Make the Pastry Cream Filling
The vanilla pastry cream is where much of the flavor magic happens. Heating the milk just until steaming ensures the eggs temper properly when combined, avoiding any scrambling. Whisking the sugar, yolks, and cornstarch creates a silky base that thickens into a rich custard as it cooks. Adding butter and vanilla at the end gives it that deep, luscious finish. Chilling the cream well before folding in the whipped cream guarantees a smooth, stable filling layer.
Step 3: Lighten the Cream
Whip the heavy cream to soft peaks and then fold it gently into the chilled pastry cream. This step is like giving your filling that signature éclair texture—airy yet creamy. Taking your time folding helps preserve the lightness, making the cake incredibly satisfying without being heavy.
Step 4: Assemble the Layers
With the sponge base fully cooled, place it on your serving plate. Spread the vanilla cream layer evenly over the sponge, taking care to keep the edges neat for those perfect slices. An even, thick layer means every bite will have that wonderful balance between cake and cream quintessential to an éclair-inspired dessert.
Step 5: Make the Chocolate Glaze
Combine chopped chocolate and butter in a heatproof bowl, then pour hot cream over the top to melt everything together. Letting the mixture sit before stirring prevents seizing and results in a beautifully glossy, smooth glaze loaded with that classic semi-sweet chocolate flavor.
Step 6: Glaze the Cake
Pour the warm chocolate glaze over the cream layer, spreading it gently to the edges without disturbing the filling below. This chocolate layer is the crowning glory of your Chocolate Éclair Cake Recipe, sealing in the cream and adding that rich, chocolatey finish that everyone loves.
Step 7: Chill and Set
Refrigerate the cake for at least 4 hours to allow the layers to meld beautifully. The sponge softens slightly from the cream’s moisture, mimicking the tender chew of an éclair’s pastry. This resting step is key for clean slices and the perfect texture combination every time.
How to Serve Chocolate Éclair Cake Recipe
Garnishes
A sprinkle of powdered sugar or some delicate chocolate curls laid on top of the chocolate glaze adds an extra touch of elegance and texture contrast. Fresh berries like raspberries or sliced strawberries also pair wonderfully, lending a pop of color and tartness that brightens the rich flavors.
Side Dishes
Serving slices of this cake alongside a cup of freshly brewed coffee or tea enhances the dessert experience. A dollop of lightly whipped cream or a scoop of vanilla ice cream can be a lovely accompaniment, turning it into a decadent treat that feels special and comforting.
Creative Ways to Present
For parties, consider making the Chocolate Éclair Cake Recipe in a clear glass dish so guests can admire the beautiful layered effect. Alternatively, slice into neat squares and plate individually with a drizzle of caramel or chocolate sauce for a restaurant-style presentation. Mini versions made in ramekins or jars offer a charming twist for gatherings.
Make Ahead and Storage
Storing Leftovers
This cake keeps very well in the refrigerator for up to 3 days. Store it covered tightly with plastic wrap or in an airtight container to prevent the sponge from drying out and to keep the pastry cream fresh and creamy.
Freezing
Although the cake is best enjoyed fresh, you can freeze it for up to one month. Wrap individual slices tightly to avoid freezer burn. Thaw overnight in the fridge before serving to maintain the texture of the cream and sponge layers.
Reheating
The beauty of this dessert is it’s best served chilled, so reheating is not recommended. If you want the chocolate glaze slightly softer, let the cake sit at room temperature for 15–20 minutes before slicing.
FAQs
Can I use store-bought pastry cream for this cake?
Yes, using store-bought pastry cream is a convenient shortcut, but homemade filling gives a fresher flavor and creamier texture that truly makes the Chocolate Éclair Cake Recipe stand out.
Is it possible to use a different flour for the sponge?
All-purpose flour works best for the sponge’s structure, but you can experiment with cake flour for an even lighter crumble. Just remember to adjust the quantity slightly since cake flour is less dense.
Can I make the cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that’s designed for cakes. The texture might vary slightly, but the flavors will still be irresistible.
How do I know when the pastry cream is thick enough?
It should coat the back of a spoon and hold its shape with a glossy finish. If it runs off easily or looks dull, keep cooking it a little longer while whisking constantly.
Can I use milk chocolate instead of semi-sweet for the glaze?
Yes, using milk chocolate will make the glaze sweeter and creamier. Adjust the sugar in the filling if you prefer to balance the sweetness across the entire cake.
Final Thoughts
This Chocolate Éclair Cake Recipe is a wonderful way to bring a touch of French patisserie elegance into your kitchen with a surprisingly simple method. Its layers of tender sponge, smooth pastry cream, and glossy chocolate glaze will wow anyone lucky enough to try it. Whether for a celebration or a special weekend treat, I can’t recommend it enough—grab your ingredients and get ready to create a dessert that’s as joyful to make as it is to eat!
Print
Chocolate Éclair Cake Recipe
- Prep Time: 45 minutes
- Cook Time: 14 minutes
- Total Time: 5 hours (including chilling time)
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
This Chocolate Éclair Cake recipe features a delicate and airy sponge base layered with a smooth and creamy vanilla pastry cream, topped with a luscious chocolate glaze. Inspired by the classic éclair dessert, this cake combines the lightness of whipped cream and the rich flavors of chocolate and vanilla in a stunning, elegant presentation. Perfect for special occasions or an indulgent treat, the layers set beautifully after chilling, ensuring clean slices and a melt-in-your-mouth texture.
Ingredients
For the Sponge Base
- 3 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup all-purpose flour, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
For the Vanilla Pastry Cream Filling
- 2 cups whole milk
- ½ cup granulated sugar
- 4 egg yolks
- ¼ cup cornstarch
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla bean paste or extract
- ½ cup heavy cream (whipped and folded in)
For the Chocolate Glaze
- 1 cup semi-sweet chocolate, finely chopped
- ½ cup heavy cream
- 1 tablespoon unsalted butter
Instructions
- Bake the Sponge Base: Preheat your oven to 350°F (175°C). Line a rimmed baking sheet or 9×13-inch pan with parchment paper, leaving an overhang for easy removal. Beat the eggs and sugar in a stand mixer or large bowl for 4–5 minutes until pale, thick, and tripled in volume. Add vanilla extract and salt, mix briefly, then gently fold in sifted flour with a spatula to preserve the airiness. Pour the batter evenly into the pan and bake for 12–14 minutes until lightly golden and springy. Remove and cool completely in the pan.
- Make the Pastry Cream: Heat milk in a medium saucepan over medium heat until steaming but not boiling. In a bowl, whisk sugar, egg yolks, and cornstarch until pale and smooth. Temper the egg mixture by slowly adding about ½ cup hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking continuously until thick and glossy, about 3–5 minutes. Remove from heat and whisk in butter and vanilla. Cover with plastic wrap pressed onto the surface and chill until cold.
- Lighten the Cream: Whip the heavy cream in a clean bowl to soft peaks. Once the pastry cream is cold, gently fold in the whipped cream in batches with a spatula until the filling is smooth and uniform, creating a soft, pipeable cream.
- Assemble the Layers: Transfer the cooled sponge base to a serving platter or square mold. Spread the vanilla cream evenly over the sponge, smoothing the top with an offset spatula and cleaning the edges for sharp slices.
- Make the Chocolate Glaze: Place chopped chocolate and butter in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour it over the chocolate and butter. Let sit for 2 minutes, then stir slowly from the center outward until smooth and glossy.
- Glaze the Cake: Pour the warm chocolate glaze over the cream layer and gently spread it to the edges with a spatula, being careful not to disturb the cream underneath. Allow the glaze to settle to a smooth surface.
- Chill and Set: Refrigerate the assembled cake for at least 4 hours or overnight to allow the layers to set and the sponge to absorb moisture from the filling, ensuring neat slices and classic éclair texture.
Notes
- Use room temperature eggs for better volume in the sponge batter.
- Press plastic wrap directly onto pastry cream to prevent a skin from forming while chilling.
- Gently fold whipped cream into pastry cream to maintain a light, airy texture.
- Chilling the cake overnight enhances flavor melding and texture.
- For easier slicing, dip the knife in hot water and wipe it clean between cuts.
