Description
This luscious Chocolate Eclair Cake is a no-bake layered dessert featuring creamy homemade pastry cream combined with whipped heavy cream, layered between crisp graham crackers, and topped with a rich chocolate ganache glaze. With its light, airy diplomat cream and decadent chocolate finish, this cake is perfect for entertaining or any special occasion, offering the classic flavors of a chocolate éclair in an easy-to-assemble, refrigerator-set form.
Ingredients
Pastry 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)
Diplomat Cream
- 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
Assembly
- 14 oz Graham cracker (1 package, 400g; can be substituted with an equal amount of Digestive biscuits)
Instructions
- Make Pastry Cream: Whisk together sugar and egg yolks for 1-2 minutes until light and fluffy. Add the cornstarch, flour, and vanilla extract and mix until smooth.
- Temper Egg Yolks: Heat milk in a saucepan over medium heat until it starts to simmer. Slowly pour hot milk into the egg yolk mixture while whisking constantly to temper.
- Cook Pastry Cream: Return the mixture to the saucepan and cook over medium heat, stirring continuously until it thickens and comes to a boil. Continue whisking to smooth out lumps. Remove from heat and strain if needed.
- Add Butter: Gradually stir in softened unsalted butter until fully incorporated. Cover with plastic wrap and let come to room temperature.
- Whip Heavy Cream: Once pastry cream is cooled, whip cold heavy cream with an electric mixer for 2-3 minutes until fluffy but not overwhipped.
- Fold Whipped Cream into Pastry Cream: Loosen pastry cream with a few whisks, then gently fold in whipped cream with a rubber spatula to create light diplomat cream.
- Assemble Layers: Divide graham crackers into three portions and diplomat cream into two. Layer one-third of crackers at the bottom of a 9×13-inch pan, spread half the diplomat cream over it, add another cracker layer, spread remaining cream, and finish with the final cracker layer.
- Refrigerate Cake: Chill assembled layers while preparing the chocolate ganache glaze.
- Prepare Chocolate Ganache: Semi-melt the chocolate in the microwave. Heat heavy cream in a saucepan until just simmering. Pour hot cream over chocolate and stir until smooth. Stir in vegetable oil and allow to cool to approximately 30°C (86°F).
- Glaze the Cake: Pour the cooled ganache evenly over the cake and smooth it with a spatula.
- Chill Before Serving: Refrigerate the cake for 4 hours to allow layers to soften and flavors to meld.
- Serve and Store: Serve chilled. Store leftovers covered in the refrigerator for up to 2 days; the layers will continue to soften with time.
Notes
- Use cold heavy cream for whipping to achieve better volume and stability.
- Ensure the chocolate ganache is cooled to the right consistency before pouring to avoid it running off the cake.
- Graham crackers can be broken to fit the pan size as needed.
- This cake is best served after chilling for at least 4 hours or overnight for optimal texture.
- Store leftovers in the refrigerator and consume within 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
