Сhocolate éclair cake is a yummy treat thats got all those éclair flavors but much easier to make . It has soft lаyers , creamy pudding filling and thick choc ganache melted on top . People love it at parties , family аnd gatherings cos its so simple to share .
This post will walk you through where this cake comes from , what you need to make it , аnd how to put it together step by step . Whether you bake a lot or this is your first time in the kitchen , you’ll find this dessert pretty foolproof аnd super tasty .
History of Éclair Cake
The éclair first showed up in France back in the 1800s , when a chef named Antonin Carême made choux pastry famous . He filled puffs with cream аnd topped them with chocolate icing . Later on , someone in the U.S. had the bright idea to turn it into a layered cake so you didnt need to pipe each piece .
This cake version became a hit at picnics and holiday meals , since you just slice it and serve . Kids аnd adults both love the mix of soft cake , smooth filling аnd glossy chocolate . It’s a bit like eating a slice of the classic éclair but without all the fuss .
What is Chocolate Éclair Cake?
Chocolate éclair cake is basically layers of thin cake or choux-style sheets filled with instant pudding whipped with cream , then topped with hot chocolate ganache . You let it chill so the layers soak up flavour аnd get soft .
Instead of piping little pastries one at a time , you bake one big flat layer , slice it , spread the filling and pour the ganache . It saves loads of time аnd gives you that same éclair vibe in a cake form .
Ingredients for Chocolate Éclair Cake
Here’s what you’ll need:
- For the cake layer:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter
- 1 cup water
- 4 large eggs
- Pinch of salt
- For the filling:
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- For the ganache:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
Step-by-Step Recipe
1. Make the Cake Layer
- Preheat oven to 400°F (200°C) .
- In a saucepan , combine water , butter аnd salt . Bring to a boil .
- Stir in flour all at once until batter pulls from the pan .
- Let it cool a bit then beat in eggs one at a time .
- Spread on a lined baking sheet . Bake 25–30 minutes until puffed аnd golden .
2. Prepare the Filling
- Whisk pudding mix аnd milk until thick , about 2–3 minutes .
- In another bowl , whip the cream to stiff peaks .
- Gently fold whipped cream into pudding mixture .
3. Assemble the Cake
- When cake layer is cool , slice it in half horizontally .
- Spread filling on bottom half , then top with the other half .
4. Make the Ganache
- Heat cream in a saucepan until it just starts to simmer .
- Pour over chocolate chips in a bowl .
- Let sit for a few minutes , then stir until smooth .
5. Final Touch
- Pour ganache over cake , letting it drip down the sides .
- Chill in fridge 1–2 hours so it sets up .
Serving Tips
- Garnish with whipped cream or chocolate shavings .
- Serve chilled for best texture .
- Keep leftovers in an airtight container in the fridge up to 3 days .
Why You’ll Love It
- Light cake, creamy filling аnd rich chocolate all in one bite .
- Easy to make but looks fancy enough for guests .
- Brings the classic éclair taste without the extra steps .
FAQs
- What’s the main difference from regular éclairs? This is one big cake you slice , instead of piping and baking each éclair separately .
- Can I make it ahead? Sure , you can prep it a day early and keep in the fridge .
- Gluten-free version? Swap in a 1:1 gluten-free flour blend .
- Different pudding flavors? Go for chocolate or butterscotch if you want to mix it up .
- How long does it last? About 3 days in the fridge .
Conclusion
That’s all there is to it — a simple way to enjoy choc éclair flavors in a cake form . Give it a try on your next get-together аnd watch everyone smile .
chocolate eclair cake
Equipment
- 1 9x13 inch baking dish
- 2 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 set measuring spoons
- 1 set measuring cups
Ingredients
- 2 packages instant vanilla pudding mix (3.5 oz each)
- 4 cups milk
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 12 oz Cool Whip or whipped topping
- 1 box graham crackers (14 oz)
- 1 cup chocolate syrup
- 1 container chocolate frosting (8 oz)
Instructions
- In a mixing bowl, combine the instant vanilla pudding mix and milk. Whisk together until the mixture thickens.
- In another bowl, beat the softened cream cheese and powdered sugar together until smooth. Gently fold in the Cool Whip until fully combined.
- Once the pudding mixture has thickened, fold it into the cream cheese mixture until smooth and well combined.
- In the prepared baking dish, lay down a layer of graham crackers at the bottom.
- Spread half of the vanilla filling over the graham crackers.
- Add another layer of graham crackers on top of the filling.
- Spread the remaining filling over the second layer of graham crackers, followed by a final layer of graham crackers.
- In a separate bowl, mix the chocolate syrup with the chocolate frosting until smooth. Spread this mixture evenly over the top layer of graham crackers.
- Cover the dish and refrigerate for at least 4 hours (or overnight) to allow the flavors to meld and the cake to set.
- Slice into squares and serve chilled.
