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
Scale
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.
