Chocolate Eclair Cake

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 350° 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 center 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.