Chocolate Eclair Cake
User Reviews
4.4
123 reviews
Good
Chocolate Eclair Cake
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This Chocolate Eclair Cake features layers of graham crackers with homemade vanilla pudding lightened with homemade stabilized whipped cream, and topped with chocolate icing. A wonderful summer dessert!
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Ingredients
For the Pudding
- 1¼ cups granulated sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter cut into 4 pieces
- 5 teaspoons vanilla extract
For the Stabilized Whipped Cream
- 2 tablespoons water
- 1¼ teaspoons unflavored gelatin
- 2 cups heavy cream
For Assembly
- 14 ounces Graham crackers
For the Chocolate Glaze
- 1 cup semisweet chocolate chips
- ¾ cup heavy cream
- 5 tablespoons light corn syrup
Instructions
- Make the Pudding: Combine the sugar, cornstarch, and salt in a large saucepan. Whisk the milk into the sugar mixture until smooth and bring to a boil, scraping the bottom with a rubber spatula, over medium-high heat. Once the mixture reaches a boil, immediately reduce the heat to medium-low and cook, continuing to scrape the bottom, until thickened and large bubbles appear on the surface, 4 to 6 minutes. Remove the pan from the heat and whisk in the butter and vanilla extract. Transfer the pudding to a large bowl and place plastic wrap directly on the surface of the pudding. Refrigerate until cool, about 2 hours.
- Make the Stabilized Whipped Cream: Stir the water and gelatin together in a bowl and let it sit until the gelatin softens, about 5 minutes. Microwave the mixture until it's bubbling around the edges and the gelatin dissolves, about 15 to 30 seconds. Using an electric mixer, whip the heavy cream on medium-low speed until foamy (about 1 minute). Then increase the speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form, about 1 minute.
- Assemble the Cake: Whisk one-third of the whipped cream into the chilled pudding, then gently fold in the remaining whipped cream, about a ¼ cup at a time, until combined.
- Cover the bottom of a 9x13-inch baking with with a layer of graham crackers, breaking the crackers as necessary to line the bottom of the pan. Top with half of the pudding-whipped cream mixture (about 5½ cups), then another layer of graham crackers. Repeat with the remaining pudding mixture and another layer of graham crackers.
- Make the Chocolate Glaze: Microwave the chocolate chips, heavy cream, and corn syrup in a medium bowl, stirring every 30 seconds, until smooth, 1 to 2 minutes total. Cool the glaze to room temperature, about 10 minutes. Cover the top layer of graham crackers with the glaze and refrigerate the cake for at least 6 hours before serving. Leftovers can be stored, covered, in the refrigerator, for up to 2 days.
Notes
- Nutritional values are based on one serving
- If you do not want to use gelatin in the stabilized whipped cream, I've read that agar agar can be used as a substitute. I have not personally tried this, so I can't vouch for it in this recipe, but I would start there.
- To freeze the chocolate eclair cake, refrigerate until the topping is set, then cover tightly with plastic wrap and again with foil, then freeze for up to 1 month.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Cholesterol
71mg
(24%)
Sodium
364mg
(15%)
Potassium
239mg
(7%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
820IU
(16%)
Vitamin C
0.2mg
(0%)
Calcium
141mg
(14%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12to 16 servings
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 71mg | 24% |
| Sodium | 364mg | 15% |
| Potassium | 239mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 820IU | 16% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 141mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
123 reviews
Good
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