Go Back
Chocolate Eclair Cake

Chocolate Eclair Cake

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

Ingredients
  

For the White Cake:

  • 8 Tbs Vegan Butter 113g
  • 8 Tbs Coconut Oil 8 Tablespoons 113g
  • 1½ cup Granulated Sugar 300g
  • ¾ cup Plant Milk 177ml
  • 1 teaspoon Vineagar 5ml
  • 1 teaspoon Clear Vanilla Extract 5ml
  • 1 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 1 cup 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 coconut oil in the bowl of your electric mixer with the paddle attachment & cream on high speed to incorporate to the same consistency *it is ok if the coconut oil is not solid
  • Now add the granulated sugar & cream on medium to high speed for approximately 5 minutes until light and 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 and 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

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!