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Chocolate Eclair Cake

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  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 12
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Decadent pastry cream layered between moist golden cake and topped with chocolate glaze shaped to look like a giant eclair!
Created Jun 1, 2018
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Ingredients

  • 1 box Betty Crocker™ Super Moist™ golden cake mix
  • 1 box (4 serving size) vanilla pudding mix
  • 1/3 cup butter, softened and cut into small pieces
  • 1/2 cup sour cream
  • 3/4 cup milk
  • 3 large eggs
  • 1 1/4 cup heavy whipping cream
  • 1/3 cup sugar
  • 3 tablespoons flour
  • 1/8 teaspoon salt
  • 3 egg yolks
  • 3/4 teaspoon vanilla paste or pure vanilla extract
  • 1/4 cup heavy whipping cream
  • 1 tablespoon corn syrup
  • 4 ounces (113 g) semi-sweet chocolate, finely chopped

Steps

  •  
    1
    CAKE: Line a long loaf pan (13 x 5 x 3-inch) with tin foil. Spray any uncovered area with non-stick spray. Preheat oven to 350º F.
  •  
    2
    Combine cake mix, pudding mix, butter, sour cream, milk and eggs. Beat on low speed using an electric mixer for 30 seconds. Increase mixer speed to medium and beat for 2 minutes.
  •  
    3
    Pour batter into loaf pan. Bake for 48-52 minutes until a toothpick inserted in the centre comes out clean. Cool cake in pan for 10 minutes, then remove and set on cooling rack to cool completely.
  •  
    4
    PASTRY CREAM: While cake is baking, make the pastry cream. Heat heavy whipping cream in a saucepan set over medium heat just until steam rises from the pan. Remove from heat.
  •  
    5
    Whisk together the flour, sugar, salt and egg yolks. Continue to whisk as you slowly drizzle the hot cream into the mixture.
  •  
    6
    Return mixture to the saucepan, set over medium low heat and whisk constantly until thickened for 2-4 minutes.
  •  
    7
    Pour through a fine mesh strainer set over a bowl.
  •  
    8
    Press a piece of plastic wrap directly on top of the pastry cream and refrigerate until well chilled.
  •  
    9
    CHOCOLATE GLAZE: Pour heavy whipping cream, corn syrup and chocolate into a microwave safe bowl. Heat in microwave on high for 30 seconds. Let sit in microwave for 3 minutes.
  •  
    10
    Remove and stir until smooth. If not all melted, heat for 10 second increments, stirring after each until melted. Allow to cool and thicken slightly.
  •  
    11
    ASSEMBLE CAKE: Cut a 1-inch slice horizontally from the cake to make the top and bottom more closely resemble the two pieces of an éclair. Save the slice for another use.
  •  
    12
    Spread pastry cream between the two cake layers. Pour chocolate glaze over top of the cake.

Expert Tips

  • Tip 1
    This cake is best served the same day it’s assembled.
  • Tip 2
    If you don't serve this cake the day it’s made, you can keep it in the refrigerator for up to 5 days or in the freezer for up to a month.

Nutrition Information

460 Calories, 25g Total Fat, 6g Protein, 53g Total Carbs, 34g Sugars

Nutrition Facts

Serving Size: 12
Calories
460
Total Fat
25g
Saturated Fat
15g
Trans Fat
0.5g
Cholesterol
150mg
Sodium
520mg
Total Carbs
53g
Dietary Fiber
1g
Sugars
34g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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