A Better Chocolate Eclair Cake Recipe

Ingredients for A Better Chocolate Eclair Cake

• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• Whole Milk
• 1/2 cup (1 stick) unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup cold water
• Unflavored Gelatin
• Heavy Cream
• One sleeve of graham crackers
• 12 ounces semi-sweet chocolate chips
• 2 tablespoons light corn syrup

How to Make A Better Chocolate Eclair Cake

1. In a large saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
2. Gradually whisk in 4 cups whole milk until smooth. Bring to a boil over medium-high heat, constantly scraping the bottom of the pan with a rubber spatula.
3. Immediately reduce heat to medium-low. Continue cooking, scraping the bottom frequently, until the mixture thickens and large bubbles appear on the surface (4-6 minutes).
4. Remove from heat and whisk in 1/2 cup (1 stick) unsalted butter and 1 teaspoon vanilla extract.
5. Transfer the pudding to a large bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
6. Refrigerate for at least 2 hours, or preferably overnight.
7. In a small bowl, combine 1/4 cup cold water and 1 packet (1 tablespoon) unflavored gelatin. Let stand until softened (about 5 minutes).
8. Microwave on high until the mixture is bubbling around the edges and the gelatin is completely dissolved (15-30 seconds). Stir well.
9. In a stand mixer fitted with a whisk attachment, beat 2 cups heavy cream on medium-low speed until foamy (about 1 minute).
10. Increase speed to high and beat until soft peaks form (about 2 minutes).
11. Add the gelatin mixture and beat until stiff peaks form (about 1 minute more).
12. Gently whisk one-third of the whipped cream into the chilled pudding. Then, gently fold in the remaining whipped cream, one scoop at a time, until fully combined.
13. Line the bottom of a 13x9 inch baking dish with a layer of graham crackers, breaking them as needed to fit the pan.
14. Top with half of the pudding mixture and another layer of graham crackers.
15. Repeat with the remaining pudding mixture and graham crackers.
16. In a microwave-safe bowl, combine 12 ounces semi-sweet chocolate chips, 3/4 cup heavy cream, and 2 tablespoons light corn syrup. Microwave in 30-second intervals, stirring after each interval, until smooth (1-2 minutes).
17. Let the chocolate glaze cool to room temperature (about 10 minutes).
18. Pour the glaze evenly over the top layer of graham crackers. Refrigerate the cake for 6-24 hours before serving.