Chocolate Cake Layers (Print Version)
# Ingredients:
→ Pastry Layers
01 -
6 eggs, warmed to room temperature
02 -
1½ cups water
03 -
1½ cups plain flour
04 -
¾ cup salted butter
05 -
½ teaspoon fine salt
→ Eclair Filling
06 -
2 cups whole milk
07 -
6.8 ounces instant French vanilla pudding (two 3.4 oz packs)
08 -
1 teaspoon vanilla extract, pure
09 -
2 cups heavy cream, whipped
10 -
1 cup powdered sugar
→ Chocolate Topping
11 -
½ cup salted butter
12 -
¼ cup milk, whole
13 -
pinch of fine sea salt
14 -
2½ cups powdered sugar
15 -
¼ cup cocoa powder, unsweetened
16 -
½ teaspoon good-quality vanilla extract
# Instructions:
01 -
Turn your oven to 400°F (200°C). Using parchment paper, trace your 9x13-inch pan onto it and lay it on a big baking tray. Put butter, salt, and water in a saucepan, then heat until boiling and butter melts. Add all the flour at once, stirring quickly to form a dough ball. Let it cool for 5 minutes. Beat in one egg at a time, making sure each egg is well mixed before adding the next. Spread 1¼ cups of dough on the parchment-covered tray, leaving a ½-inch edge clear. Put the rest of the dough directly into the dry 9x13-inch pan. Bake for 15-25 minutes or until the pieces are golden. Let them cool completely.
02 -
Stir the milk into the French vanilla pudding mix, then pop it in the fridge for 5 minutes to set up. Whisk heavy cream, powdered sugar, and vanilla together on high speed until stiff peaks form. Gently fold the pudding into the whipped cream, cover, and refrigerate.
03 -
Using a bowl, whip butter, a pinch of salt, and vanilla extract until creamy. Slowly mix in powdered sugar and cocoa powder—switching off with splashes of milk—until smooth and fluffy. Keep it aside.
04 -
Take the pastry base from the 9x13 pan and evenly spread the prepared cream filling over it. Cut the second pastry layer to size and carefully place it over the filling. Spread the chocolate frosting over the top layer evenly.
05 -
Refrigerate the assembled cake for 6 hours or overnight so it sets properly. Slice it into squares before serving.
# Notes:
01 -
The cake tastes better and has a more pleasant texture when chilled overnight.