I made this Chocolate Eclair Cake by combining layers of creamy homemade vanilla custard nestled between cookies and topped with a layer of chocolate glaze. This dessert brings back some sweet memories from my childhood. My gran used to whip up this Chocolate Eclair Cake all the time.
Chocolate Eclair Cake Recipe
This recipe is my grandma's, she often made Chocolate Eclair Cake for family gatherings. It's an incredibly easy, no-bake dessert that's both simple and delicious.
You don’t even need to bake it! It has everything you could ask for a smooth, creamy vanilla filling, layers of cookies, and a rich chocolate ganache that just melts in your mouth.
With warmer weather approaching, you would like to avoid using your oven. That's why this no-bake dessert is perfect for this time of year.
This easy dessert requires simple ingredients, and you will be surprised how easy it is to make the pastry cream from scratch too. I am making the vanilla custard from scratch and filling it in between layers of tea biscuits, but you can also use graham crackers.
I have also made Dulce De Leche Eclair Cake that you might like.
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⭐Why You'll Love This Chocolate Eclair Cake
- Easy to Make: This Eclair Cake recipe is easy to follow and perfect for those who want a delicious dessert without less work.
- Classic Flavor: This Eclair has a classic flavor of creamy custard and chocolate.
- No-Bake Option: This easy Eclair Cake recipe doesn't require baking, making it perfect for hot days when you don't want to use the oven.
- Crowd-Pleaser: It is perfect for gatherings, parties, or family events.
If you want more desserts you should check out 2 Ingredient Chocolate Fudge and Banoffee Pie.
🧾Ingredients
Here is a list of everything you need:
- Rectangular Cookies: I use these rectangular cookies to make the base and the layer of this Chocolate Eclair Cake. You can also use graham crackers, or sponge cake instead of rectangular cookies.
- Vanilla Custard (Cream, Egg Yolks, Cornstarch, Milk, Sugar, and Vanilla Paste): I made the vanilla custard from scratch, using cream, egg yolks, cornstarch, milk, sugar and vanilla paste. Making vanilla custard from scratch lets you control the ingredients, so you know exactly what your custard is made of. It also offers a richer flavor and creamier texture compared to store-bought versions. If you want to save time you can use instant custard mix.
- Dark Chocolate: I love using a 70% dark chocolate bar, roughly chopped, to make the frosting. If you want to save time, you can use dark chocolate chips instead.
- Oil: I recommend using a little oil for the chocolate glaze. It helps the frosting set well and adds a nice shine. You can also use coconut oil, vegan butter, or melted margarine instead of regular oil.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Chocolate Eclair Pudding Dessert
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. Get your mold ready: line a 20x20x6 cm container with cling film, then arrange the cookies neatly at the bottom of the mold.
2. Mix cream and sugar in a saucepan. Heat the blend over a medium-low flame, stirring continuously until fully incorporated.
3. Separate the egg yolks from the whites. Place the yolks into a mixing bowl and whisk them until they achieve a smooth consistency.
4. Blend the cornstarch with the egg yolks and continue whisking until combined.
5. Gradually pour the milk into the mixture and whisk to ensure a lump-free consistency.
6. Add the vanilla paste into the egg mixture, and whisk until the ingredients are fully integrated and smooth.
7. Gently pour the egg mixture onto the cream mixture.
8. Heat the mixture over medium heat, stirring constantly, until it thickens to the desired consistency, then remove it from the heat.
9. Pour half of the custard filling evenly over the layer of cookies to ensure complete coverage.
10. Repeat the layering, ending with a top layer of cookies. Wrap the mold with cling film and refrigerate the eclair cake for at least 4 hours or overnight.
11. Remove the cake from the refrigerator, then place a large slate or plate on top and invert the cake.
12. Remove the cling film covering the cake.
13. Place the chocolate pieces in a heat-resistant bowl and mix in the oil.
14. In a double boiler, combine the dark chocolate and oil, stirring until they melt together smoothly.
15. Once the chocolate glaze is smooth and melted, evenly pour it over the top layer of cookies..
16. Chill the eclair cake in the refrigerator for at least 1 hour to let the chocolate glaze firm up.
17. Once the chocolate glaze has set, cut the dessert into squares and serve it cold.
🍽 How to Serve
I like to serve sliced Chocolate Eclair Cake on individual plates with a scoop of vanilla ice cream on the side. Sometimes, I add a drizzle of fruit coulis for an extra touch.
When I have a party, I like to set up a dessert buffet. I include Eclair Cake, Banoffee Pie, and Chocoflan.
💭Tips for Recipe Success
Room Temperature Ingredients: Let eggs and dairy come to room temperature before using them. Room-temperature ingredients mix better and give a smoother texture.
Proper Cream Filling Consistency: When making the cream filling, make sure it reaches the right consistency. It should be smooth and lump-free, holding its shape while staying creamy.
Serve Chilled: Chocolate Eclair Dessert tastes best when chilled. Let it sit in the refrigerator for several hours before serving to bring out the flavors.
Clean Cuts: For clean, professional-looking slices, use a sharp knife and wipe it with a damp cloth between cuts.
Storage: Store leftovers in the refrigerator. Cover the cake with plastic wrap or put it in an airtight container to keep it from absorbing fridge odors.
❓Commonly Asked Questions
An eclair cake is a no-bake dessert made by layering cookies or graham crackers, vanilla custard, and chocolate frosting on top. It tastes just like a traditional eclair but is much easier to make.
Eclair Cake is made of layers of rectangular cookies or graham crackers, a creamy filling prepared with ingredients like cream, sugar, egg yolks, cornstarch, milk, and vanilla paste, all topped with a chocolate glaze or ganache.
Éclair filling is typically made of a rich and creamy mixture consisting of ingredients such as cream, sugar, egg yolks, cornstarch, milk, and vanilla paste.
🍰More Cake Recipes to Try!
- Yogurt Cake
- Chocolate Banana Cake
- Strawberry Tiramisu Cake
- Basque Cheesecake
- New York Cheesecake
- Flourless Chocolate Cake
🍛More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Chocolate Eclair Cake
Ingredients
- 30 Rectangular Cookies
- 400 ml Cream
- 100 g Sugar
- 3 Egg Yolks
- 140 g Cornstarch
- 600 ml Milk
- 1 teaspoon Vanilla Paste
- 200 g Dark Chocolate
- 4 tablespoon Oil
Instructions
- Line 20x20x6 cm mold with cling film, leaving a surplus to the sides.
- Layer a third of the cookies at the bottom of the prepared mold. Set aside.
- Pour the cream into a saucepan.
- Add sugar to the cream and heat the cream mixture over medium-low, stirring until well combined.
- Separate the egg yolks from the egg whites and place the egg yolks in a mixing bowl, stirring until smooth.
- Add the cornstarch to the egg yolks and continue whisking to form a smooth mixture.
- Gradually pour in the milk and whisk continuously to avoid lumps.
- Add the vanilla paste to the egg mixture and whisk until well combined.
- Pour the egg mixture over the cream mixture.
- Cook the mixture over medium heat, stirring constantly, until it thickens.
- Remove from the heat and place the custard mixture in a jug.
- Pour half of the custard filling over the cookies and spread evenly.
- Repeat the layers, ending with a layer of cookies on top.
- Cover the mold with cling film and refrigerate the eclair cake for at least 4 hours or overnight to allow it to set.
- Remove from the fridge, place a large slate or plate on top and invert the cake.
- Take the cling film out of the cake.
- Place the parchment paper around the cake.
- Cut the dark chocolate into small pieces.
- Place the chocolate pieces in a heatproof bowl and add oil.
- Melt the dark chocolate and oil together, using a double boiler, stirring until smooth.
- Once melted and smooth, pour the chocolate glaze evenly over the top layer of cookies.
- Refrigerate the eclair cake for at least 1 hour to allow the chocolate glaze to set.
- Once set, cut into squares and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Looks very easy to prepare and also very delicious, thanks for the recipe!