Chocolate Eclair Cake

TopatoTopato
Darth Vader
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02/02/2017
"Our user has issued us a true culinary challenge with the recipe for this Chocolate Eclair Cake. Think you can handle it?"
Preparation60 min.
Cooking60 min.
Тotal120 min.
Servings10 slices
Cook
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  • Rating5 out of 5

Ingredients

  • for the layers
  • eggs - 3
  • sugar - 1/2 cup (120 g)
  • flour - 1/2 cup (120 g)
  • baking powder - 1 tsp
  • milk - 3 tbsp
  • oil - 3 tbsp
  • cocoa - 2 tbsp
  • chocolate - 2 oz (50 g), melted
  • for the eclairs
  • milk - 1 cup (250 ml)
  • water - 1 cup (250 ml)
  • butter - 1/2 cup (125 g)
  • flour - 1 1/5 cups (280 g)
  • salt - 1 pinch
  • eggs - 5 - 6
  • cream for the eclairs
  • pudding - 1, vanilla
  • milk - 2 cups (500 ml)
  • sugar - 3 - 4 tbsp
  • whipped cream - 1 cup (250 ml)
  • white chocolate - 3.5 oz (100 g)
  • gelatin - 1
  • for the chocolate cream
  • pudding - 1, chocolate
  • milk - 1 2/3 cups (400 ml)
  • sugar - 3 - 4 tbsp
  • whipped cream - 1 2/3 cups (400 ml)
  • dark chocolate - 3.5 oz (100 g)
  • gelatin - 1
measures

How to cook

Prepare a 9 1/2″ (24 cm) diameter cake form.

Preparing the layers: Beat the eggs, to them gradually add the sugar. Then pour in the oil, milk, stir and add the flour with the cocoa and baking powder, while stirring with a whisk. Finally, add the melted chocolate. Divide the mixture in 2 and bake 2 layers. Leave them to cool.

Preparing the eclairs and cream: Put the milk, water, butter and salt on the stove to come to a boil. Once this happens, pour in the flour all at once, while stirring energetically for it to form a ball. Take it off the stove and leave it for a few min. to cool.

Then begin adding the eggs 1 by 1, beating well after each until it's absorbed by the dough.

Fill the mixture in a pastry bag and spray out eclairs in an oven dish laid out with baking paper. Bake at 338°F (170 °C) for about 25-30 min. without opening the oven. Once they're ready, turn the oven off, crack open the oven door and leave them for 10 min. before taking them out.

Leave them to cool. Fill them with the cream.

For the eclair cream, prepare the pudding according to package directions and let it cool. To it, add the whipped cream, melted white chocolate and gelatin (soaked in a little cold water ahead of time and melted in a water bath).

Preparing the chocolate cream: Prepare the pudding according to package directions but use 1 2/3 cups (400 ml) milk and cool it. To it, add the whipped cream, melted dark chocolate and gelatin (soaked in a little cold water ahead of time and melted in a water bath).

Assembling the cake: Put 1 layer in a form with removable sides. Sprinkle it with 3-4 tbsp freshly made instant coffee. Pour on a little of the cream and arrange the eclairs tightly (10-11, depending how large you make them). Pour on the remaining chocolate cream over them.

Smooth out the top and place the 2nd layer on top. Press it and pour on another few tsp of instant coffee.

Put the cake in the fridge for a few hours, best if overnight. Take it out, remove it from the form, smear with the whipped cream on top and decorate as desired.

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