Chocolate Eclair Cake (From Scratch)
This Chocolate Eclair Cake (From Scratch) is a no-bake, creamy, and crunchy dessert that perfectly blends classic eclair flavors with easy cake layers.
Equipment
- Medium Saucepan
- Whisk
- Mixing Bowls
- 9x13 inch Baking Dish
- Rubber spatula
- Electric Mixer
Ingredients
- 1 cup granulated sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter cut into 4 pieces
- 5 teaspoons vanilla extract
- 2 tablespoons water
- 1 teaspoon unflavored gelatin 1.25 teaspoons
- 2 cups heavy cream for whipping
- 14 ounces graham crackers
- 1 cup semisweet chocolate chips
- 0.5 cup heavy cream for glaze
- 5 tablespoons light corn syrup
Instructions
- In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Slowly whisk in the whole milk, ensuring there are no lumps. Cook over medium heat, stirring constantly until the mixture thickens and comes to a gentle boil. Once thickened, remove from heat and stir in the butter and vanilla extract until fully melted and combined.
- In a small bowl, combine the unflavored gelatin and water. Let it sit for about 5 minutes to bloom. Once bloomed, add it to the warm custard mixture and stir until dissolved completely.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the custard mixture, taking care to maintain the airiness.
- In your 9x13 inch baking dish, lay down a single layer of graham crackers. Spread half of the custard filling over the crackers, smoothing it out evenly. Add another layer of graham crackers and top with the remaining custard filling. Finally, add a final layer of graham crackers on top. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- In a small saucepan over low heat, combine the semisweet chocolate chips, heavy cream, and light corn syrup. Stir until the mixture is smooth and glossy. Remove from heat and allow to cool slightly.
- Once the cake has set, pour the chocolate glaze over the top layer of graham crackers. Use a spatula to spread it evenly. Refrigerate again for about 30 minutes to set the glaze.
- Once the glaze is set, slice the cake into squares and serve chilled. Enjoy this delightful Chocolate Eclair Cake (From Scratch) with family and friends!
Notes
- Whisk continuously while cooking the custard to avoid lumps for a smooth texture.
- Chill the cake overnight for flavors to meld beautifully and layers to set perfectly.
- Use gelatin to set the cream layer without making it too firm, preserving a lovely texture.
- Pour the chocolate glaze when slightly cooled but still pourable to get an even finish.
- Store leftovers in an airtight container in the refrigerator and consume within 5 days for best taste.