If you’re hosting a brunch or breakfast and looking to serve something decadent, this Chocolate Eclair Cake is perfect.
It combines the wonderful pastry cream and chocolate glaze you find on an eclair with a moist yellow cake. I personally prefer cake to the crispy pate a choux that’s usually used to make eclairs. Plus, baking a cake using a Betty Crocker™ cake mix is so quick and easy!
Your guests will be blown away when they see this oversized eclair on the table, and will be excited to dig in!
To make it, you’ll need a long 13x5x3-inch loaf pan. To make it easy to remove the cake from the pan, line it with a strip of non-stick tin foil or parchment paper, then spray the uncovered part of the pan with non-stick spray.
Combine the 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.
Pour batter into the loaf pan.
Bake for 48-52 minutes, until a toothpick inserted in the center comes out clean. Cool cake in pan for 10 minutes, then remove and set on cooling rack to cool completely.
While the cake is cooling, make your pastry cream. Heat heavy whipping cream in a saucepan set over medium heat just until steam rises from the pan. Remove from heat. Whisk together the flour, sugar, salt and egg yolks.
Continue to whisk as you slowly drizzle the hot cream into the mixture.
Return mixture to the saucepan, set over medium low heat and whisk constantly until thickened for 2-4 minutes.
Pour through a fine mesh strainer set over a bowl. Press a piece of plastic wrap directly on top of the pastry cream and refrigerate until well chilled.
Once your cake is cooled, carve the ends so they curve like an eclair.
Cut a 1-inch slice horizontally from the cake to make the top and bottom more closely resemble the two pieces of an eclair. Save the center slice for another use.
Spread pastry cream in between the top and bottom layer of the cake. Make the chocolate glaze by combining heavy whipping cream, corn syrup and chocolate in a microwave-safe bowl.
Heat in microwave on high for 30 seconds. Let sit in microwave for 3 minutes. Remove and stir until smooth. Allow to cool and thicken slightly, then pour it over the top of the cake.
Cut the cake in slices when ready to serve. 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.