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Chocolate Eclair Cake Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 4 hours 50 minutes
  • Yield: 12 servings

Description

This classic Chocolate Eclair Cake is a no-bake, layered dessert featuring a rich and silky diplomat cream made from pastry cream folded with whipped heavy cream, layered between crisp graham crackers, and topped with a luscious chocolate ganache glaze. It requires several hours of chilling to soften the layers, resulting in a creamy, indulgent treat perfect for any special occasion or sweet craving.

Ingredients

Diplomat Cream

  • 960 g Whole milk (3% fat)
  • 200 g Granulated sugar
  • 160 g Egg yolk (approximate yolk of 8 eggs)
  • 50 g Corn starch
  • 50 g All purpose flour
  • ½ tablespoon Vanilla extract
  • 110 g Unsalted butter (82% fat, at room temperature)
  • 230 g Heavy cream (36% fat content, cold)

Chocolate Ganache Glaze

  • 230 g Semi-sweet chocolate
  • 230 g Heavy cream (36% fat content)
  • 1 tablespoon Vegetable oil

Additional

  • 14 oz Graham cracker (1 package, 400 g; can be substituted with equal amount of Digestive biscuits)

Instructions

  1. Prepare the pastry cream: Whisk together the granulated sugar and egg yolks in a bowl for 1-2 minutes until the mixture becomes light and fluffy. Add the cornstarch, flour, and vanilla extract, mixing until smooth.
  2. Temper the egg mixture: Heat the milk in a saucepan over medium heat until it starts to simmer but does not boil. Slowly pour the hot milk into the egg yolk mixture while whisking constantly to temper the yolks and prevent curdling.
  3. Cook the pastry cream: Return the tempered mixture to the saucepan and cook over medium heat, stirring continuously until the mixture thickens and starts to boil, about one minute. Continue whisking until smooth and remove from heat. Strain if needed for extra smoothness.
  4. Incorporate butter: Gradually add the softened unsalted butter to the hot pastry cream, mixing thoroughly until fully incorporated and smooth.
  5. Cool the pastry cream: Cover the cream with plastic wrap directly on the surface and let it come to room temperature while preparing the baking dish and graham crackers.
  6. Whip the heavy cream: Once the pastry cream has cooled, whip the cold heavy cream with an electric hand mixer for 2-3 minutes until fluffy but not overwhipped.
  7. Fold whipped cream into pastry cream: Lightly whisk the pastry cream to loosen it, then gently fold in the whipped heavy cream using a rubber spatula, maintaining a light and airy texture.
  8. Assemble the cake layers: Divide the graham crackers into three equal portions and the diplomat cream into two equal portions. Place one third of the graham crackers in a tight single layer at the bottom of a 9×13-inch (22×33 cm) baking pan. Spread half of the diplomat cream evenly over this layer. Add a second layer of crackers, then spread the remaining diplomat cream. Finish with the final layer of crackers on top.
  9. Chill the layered cake: Refrigerate the assembled layers while preparing the chocolate ganache glaze.
  10. Make the chocolate ganache glaze: Semi-melt the semi-sweet chocolate in the microwave in short bursts. Heat the heavy cream in a saucepan until it just begins to simmer, then pour it over the melted chocolate. Stir until smooth and glossy. Stir in the vegetable oil to add shine. Let the ganache cool to about 30°C (86°F), achieving a smooth, spreadable consistency.
  11. Glaze the cake: Pour the cooled ganache evenly over the cake, smoothing it out with a spatula.
  12. Final chilling: Chill the cake for at least 4 hours to allow the layers to soften and the flavors to meld.
  13. Serve and store: Serve chilled. Leftovers can be covered and refrigerated for up to 2 days, during which the layers will continue to soften and improve in texture.

Notes

  • Use cold heavy cream for whipping to achieve better volume.
  • Be careful not to overwhip the cream or it may turn grainy.
  • Tempering the egg yolks with hot milk is crucial to avoid curdling.
  • Cover the pastry cream with plastic wrap directly on the surface to prevent a skin from forming.
  • You can substitute graham crackers with digestive biscuits if preferred.
  • The cake requires at least 4 hours chilling for best texture; overnight chilling improves it further.
  • Store leftovers in the refrigerator and consume within 2 days for optimal freshness.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/chocolate-eclair-cake-recipe/