Mohamed Shili This Pioneer Woman Chocolate Eclair Cake is prepared using heavy whipping cream, sweetened condensed milk, whole milk, instant vanilla pudding mix, vanilla bean paste, graham crackers, and semisweet chocolate bars. It’s a delightful dessert that takes about 4 hours and 30 minutes to prepare and can serve up to 12 people.
Pioneer Woman Chocolate Eclair Cake Ingredients
- 3 cups heavy whipping cream, divided
- 1 14-ounce can sweetened condensed milk, divided
- 3 cups whole milk
- 2 3.4-ounce boxes of instant vanilla pudding mix
- 2 teaspoons vanilla bean paste
- 1 14.4-ounce box graham crackers
- 8 ounces semisweet chocolate bars, finely chopped
How To Make Pioneer Woman Chocolate Eclair Cake
- Whip the Cream: In a large bowl, combine 2 cups of cold heavy whipping cream with ⅓ cup of the sweetened condensed milk. Use a hand mixer on high speed until firm peaks form.
- Prepare the Pudding Mixture: In another large bowl, whisk together the whole milk, vanilla pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk until smooth. Gently fold the whipped cream into the pudding mixture in three separate additions.
- Layer the Cake: In a 13×9-inch glass baking dish, arrange a single layer of graham crackers, breaking them if needed to fit evenly. Spread half of the pudding mixture evenly over the layer of graham crackers. Add another layer of graham crackers on top and evenly spread the remaining pudding mixture. Finish with a final layer of graham crackers.
- Chill the Cake: Cover the baking dish and refrigerate for at least 30 minutes to allow the layers to set.
- Make the Ganache: Place the chopped chocolate in a medium heatproof bowl. Microwave the remaining 1 cup of heavy cream until steaming (approximately 45 seconds to 1 minute). Pour the warm cream over the chocolate and let it sit for 1 minute to melt. Whisk the mixture until smooth and well combined.
- Finish the Cake: Remove the chilled cake from the refrigerator. Pour the prepared ganache over the top layer of graham crackers, using a spatula to spread it evenly. For added decoration, use the back of a spoon to create a decorative pattern in the ganache if desired.
- Chill and Serve: Cover the cake again and refrigerate until the ganache is set and the cake is thoroughly chilled, ideally for at least 4 hours or overnight.
Recipe Tips
- Use Cold Cream: Before whipping the cream, ensure it’s cold. This helps achieve firm peaks faster and results in a smoother texture for your cake filling.
- Fold Gently: When combining the whipped cream with the pudding mixture, fold gently. Overmixing can deflate the cream, resulting in a less airy texture.
- Let it Set: Allow the assembled cake to chill in the refrigerator for at least 30 minutes before adding the ganache. This helps the layers set properly for a neater presentation.
- Warm Cream for Ganache: When making the ganache, warm the cream until steaming before pouring it over the chopped chocolate. This ensures a smooth and glossy ganache.
- Decorate Carefully: When pouring the ganache over the cake, use a spatula to spread it evenly. For a decorative touch, create swirls or patterns with the back of a spoon before chilling.
What To Serve With Chocolate Eclair Cake
Serve your Chocolate Eclair Cake with fresh berries, whipped cream, a scoop of vanilla ice cream, chocolate shavings, and a drizzle of caramel sauce.
You can also pair it with a hot cup of coffee or a refreshing glass of cold milk.
How To Store Chocolate Eclair Cake
To Refrigerate: Store the Chocolate Eclair Cake covered in an airtight container in the refrigerator for up to 3 days. Ensure it’s placed on a flat surface to maintain its shape and freshness.
To Freeze: Due to its creamy texture, freezing is not recommended as it may alter the consistency and taste.
Pioneer Woman Chocolate Eclair Cake Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 54mg
- Sodium: 280mg
- Potassium: 120mg
- Fiber: 1g
- Sugar: 21g
Frequently Asked Questions
Can I substitute regular pudding mix for the instant vanilla pudding mix?
Yes, you can substitute regular pudding mix, but you’ll need to follow the stovetop cooking instructions on the package and allow the pudding to cool before incorporating it into the recipe.
Can I use milk chocolate instead of semisweet chocolate for the ganache?
Yes, you can use milk chocolate for a sweeter ganache, but it may result in a slightly different flavor profile. Adjust the sweetness to your preference by reducing the amount of sweetened condensed milk in the ganache.
Can I make this Chocolate Eclair Cake in advance?
Yes, you can make the cake in advance. However, it’s best to add the ganache topping just before serving to maintain its glossy appearance and texture.
Check out More Recipes From Pioneer Woman:
- Pioneer Woman Strawberry Poke Cake
- Pioneer Woman Texas Sheet Cake
- Pioneer Woman Blackberry Crepe Cake
Pioneer Woman Chocolate Eclair Cake
Description
This Pioneer Woman Chocolate Eclair Cake is prepared using heavy whipping cream, sweetened condensed milk, whole milk, instant vanilla pudding mix, vanilla bean paste, graham crackers, and semisweet chocolate bars. It’s a delightful dessert that takes about 4 hours and 30 minutes to prepare and can serve up to 12 people.
Pioneer Woman Chocolate Eclair Cake Ingredients
How To Make Pioneer Woman Chocolate Eclair Cake
- Whip the Cream: In a large bowl, combine 2 cups of cold heavy whipping cream with ⅓ cup of the sweetened condensed milk. Use a hand mixer on high speed until firm peaks form.
- Prepare the Pudding Mixture: In another large bowl, whisk together the whole milk, vanilla pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk until smooth. Gently fold the whipped cream into the pudding mixture in three separate additions.
- Layer the Cake: In a 13×9-inch glass baking dish, arrange a single layer of graham crackers, breaking them if needed to fit evenly. Spread half of the pudding mixture evenly over the layer of graham crackers. Add another layer of graham crackers on top and evenly spread the remaining pudding mixture. Finish with a final layer of graham crackers.
- Chill the Cake: Cover the baking dish and refrigerate for at least 30 minutes to allow the layers to set.
- Make the Ganache: Place the chopped chocolate in a medium heatproof bowl. Microwave the remaining 1 cup of heavy cream until steaming (approximately 45 seconds to 1 minute). Pour the warm cream over the chocolate and let it sit for 1 minute to melt. Whisk the mixture until smooth and well combined.
- Finish the Cake: Remove the chilled cake from the refrigerator. Pour the prepared ganache over the top layer of graham crackers, using a spatula to spread it evenly. For added decoration, use the back of a spoon to create a decorative pattern in the ganache if desired.
- Chill and Serve: Cover the cake again and refrigerate until the ganache is set and the cake is thoroughly chilled, ideally for at least 4 hours or overnight.
