Chocolate Eclair Cake


Imagine the best of two world’s colliding right here in the form of a Chocolate Eclair Cake!

Who doesn’t love a luscious custard filled eclair pastry topped with chocolate?

Well let’s take that idea and fill up my best chocolate cake recipe with vanilla pastry cream custard and then pour ganache all over it, add chocolate whipped cream and well…… I mean C’mon!

Sounds pretty good right!?? I know!

I must admit though, this is a pretty hefty building on recipes.

But it seems that the most impressive cakes usually are!

You will have to prepare in advance: The cake, the custard, the ganache and yes a small recipe of Pate a Choux if you want to garnish it with eclairs the way that I have here. (I almost want to say it’s ok if you go buy them for the garnish, but honestly~ if you have not yet made fresh homemade eclairs, you have not yet LIVED!)

I think it really adds to the look of the cake and it also lets people know just what they are about to experience.

I give you~ The most impressive Chocolate Eclair Cake.

Since this is more of a pastry shop style cake I have left the sides “naked” with no buttercream or icing.

I do however use a ring mold and an acetate cake strip to keep everything together during the assembly as well as prevent drying out of the cake and fillings if you plan to store it for more than 1 day.

You simply line the inside of the ring mold with a strip that is the same diameter.  Then just remove the clear cake strip before cutting and viola!

(In the video I did not have the acetate strips, since I’ve moved to Florida and basically hit the ground running with making videos- I seem to have misplaced a lot of things!

I’m thinking my New Year’s Resolution is to unpack! LOL)

Chocolate Eclair Cake
It is helpful to have acetate strips for lining the ring mold
(Since I moved to Florida I cannot find mine! But you will greatly benefit from them!)
Serves: 1 - 8" Cake
  1. Prepare all the base recipes in advance as per the instructions on each recipe and store accordingly before assembling the cake as shown in the video
  2. Follow along in the video tutorial for how to assemble this cake
  3. Do not prepare the whipped cream until you are ready to pipe the rosettes, at which point you will whip to medium peaks and add ¼cup of the cooled ganache to it
This cake must be kept refrigerated at all times as it is highly perishable due to the pastry cream custard and also the whipped cream.

It will stay fresh for up to 4 days in the refrigerator

You can freeze for up to 2 months wrapped well, but it may seep liquid slightly upon the thawing. (Thaw unwrapped in the refrigerator for several hours before serving)




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  1. YAY!! just what I was looking for!..cant wait to try.. is it OK to make this cake into four layers (1x chocolate cake recipe)?

    topics apart..I just tried the chocolate cake recipe…was just wondering if this recipe is meant to be used in combination with filling/ icing…as the cake alone is not decadent enough? please correct me if I’m wrong… thanks for all the wonderful tutorials!!!!

    1. Gretchen I also need to mention that I used Hersheys’s semi sweet baking chocolate chips instead of the baking bar for the chocolate cake…does that affect the decadence/ fudgyness? (if that is a word 😛 hehe)

  2. This cake has to be kept refrigerated due to the custard… Won’t the custard start seaping out the sides tho during refridgeration?

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