Description
This Chocolate Éclair Cake recipe features a tender sponge base layered with a rich vanilla pastry cream filling and topped with a luscious chocolate glaze. Perfectly balanced in sweetness and texture, this no-fuss dessert mimics the classic éclairs in cake form, making it ideal for special occasions or indulgent treats.
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 the oven to 350°F (175°C). Line a rimmed baking sheet or 9×13-inch pan with parchment paper with overhang. Beat eggs and sugar for 4–5 minutes until pale, thick, and tripled in volume. Add vanilla extract and salt, mix briefly. Fold in flour gently. Spread batter evenly in pan and bake 12–14 minutes until lightly golden and springy. Cool completely in pan.
- Make the Pastry Cream: Heat milk in a saucepan until steaming. In a bowl, whisk sugar, egg yolks, and cornstarch until pale. Temper the egg mixture by slowly adding half a cup of hot milk while whisking. Return mixture to saucepan and cook over medium heat, whisking until thick and glossy (3–5 minutes). Remove from heat and whisk in butter and vanilla. Chill covered with plastic wrap on surface until cold.
- Lighten the Cream: Whip heavy cream to soft peaks. Fold the chilled pastry cream gently into the whipped cream until smooth and uniform to create a soft, pipeable filling.
- Assemble the Layers: Place sponge base on serving platter or mold. Evenly spread the vanilla cream mixture over the sponge, smoothing top and keeping edges clean.
- Make the Chocolate Glaze: In a heatproof bowl, combine chopped chocolate and butter. Heat cream in a saucepan until simmering. Pour hot cream over chocolate and butter, let sit 2 minutes, then stir gently until smooth and glossy.
- Glaze the Cake: Pour warm chocolate glaze over the cream layer. Spread to edges carefully to avoid mixing with cream underneath. Allow glaze to set into a smooth surface naturally.
- Chill and Set: Refrigerate cake for at least 4 hours or overnight to allow layers to set, sponge to absorb moisture, and to achieve classic éclair cake texture with clean slices.
Notes
- Ensure eggs are at room temperature for better volume in the sponge base.
- Sift the flour to avoid lumps in the sponge batter.
- Tempering the egg yolks is critical to avoid curdling and to achieve smooth pastry cream.
- Pressing plastic wrap directly on the pastry cream prevents a skin from forming.
- The whipped cream folded into pastry cream lightens the texture for authenticity.
- Use a sharp knife and clean between cuts for neat slices after chilling.
- The cake tastes best after chilling overnight, allowing flavors to meld.