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–+ servings
Chocolate Eclair Cake

Chocolate Eclair Cake

Chocolate & Vanilla Layers with vanilla buttercream & ganache filling! Cl;classic cookie crunch!
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 10

Ingredients
  

For the White Cake:

  • 8 Tbs Vegan Butter 113g
  • 8 Tbs Vegetable Oil 113g
  • 1½ cup Granulated Sugar 300g
  • ¾ cup Plant Milk 177ml
  • 1 teaspoon Vinegar 5ml
  • 1 teaspoon Clear Vanilla Extract 5ml
  • ½ teaspoon Almond Extract *optional 5ml
  • 6 Tbs All Purpose Flour 45g
  • 3 cup Cake Flour 360g
  • 3 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 2 Tbs Cornstarch 16g
  • 1 cup Aquafaba 237ml

For the Chocolate Layer

  • 3 Tbs Cocoa Powder 10g
  • 4 teaspoon Vegetable Oil 20ml

FOR THE ICING(S)

Instructions
 

  • Grease 3-7" cake pans & line with parchment paper & preheat the oven to 350°F
  • First combine the cocoa powder & the oil together in a small bowl &whisk smooth~ reserve
  • Now prepare the white cake recipe by combining the softened vegan butter with the oil & sugar in the bowl of your electric mixer with the paddle attachment & cream on high speed for 5 minutes to light & fluffy
  • Be sure to scrape the bottom & sides of the bowl from time to time.
  • Combine the plant milk with the vinegar & the extracts
  • Combine the aquafaba with the cornstarch & whisk together so there are no lumps
  • Once the butter mixture is creamed, slowly add the aquafaba/cornstarch to it until it is all incorporated then whip on high speed for 30 seconds to emulsify, the mixture will get very silky, fluffy and smooth
  • Sift the flour with the salt, baking soda & baking powder & then add 1/3 of it to the creamed mixture, blend just until combined then add half of the milk mixture
  • Add another 1/3 of the dry ingredients & then the remaining liquid & the last of the remaining dry ingredients.
  • Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.
  • Next take out 420g (or 1/3) of the batter into a medium bowl & add the cocoa paste to make the single chocolate layer
  • Next divide the remaining white batter amongst the 2 prepared cake pans and the chocolate layer into the 3rd cake pan
  • Bake immediately in the preheated oven that has been set to 350°F but once the cakes are loaded turn the oven temperature down to 325°F & bake for a total of 25-30 minutes or when a toothpick inserted into the center comes out clean.
  • Cool in the pans and then turn them out onto a cooling rack to cool completely
  • Prepare the buttercream and ganache recipes as per the instructions on that recipe
  • Assemble the cake as per the video tutorial

Video

Notes

BE SURE TO READ ALL THE NOTES FOR SUCCESS SECTION ABOVE THE RECIPE
Storage Chocolate Eclair Cake can be stored at a cool room temperature for up to 2 days, for longer storage refrigerate wrapped to prevent drying for up to 1 week
Tried this recipe?Let us know how it was!