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Childhood reminiscences of chasing the ice cream man down the road
Chocolate eclair cake is an ideal knockoff of the Good Humor® ice cream bar of the identical title
Chocolate and white cake layered with ganache and buttercream fillings and icing!
Smothered in basic Chocolate Eclair Crunch Coating!
I’m not going to lie desserts like this one are going to take a bit extra time
Since you need to bake two sorts of cake, two icings and in case you can’t purchase the cookies then you’ll have to make these as properly!
However don’t fear I’ve nice vegan shortbread cookie recipes so that you can use!
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Notes for Success:
If you do not need to purchase or make further recipes of cookies for the crunch you should use the trimmings from the cake layers and toast them for a crunchy coating
For this cake we solely want 2 layers of white cake and 1 layer of chocolate cake
So I’ve labored out the recipes beneath as finest as doable
These recipes work nice for 7″ cake pan, however in case you solely have 8″ pans that’s OK too
I don’t discover a lot distinction from 7″ pans to eight″ pans besides that the 8″ layer will likely be barely thinner and bake a couple of minutes much less.
In my white cake recipe I embody each all function flour and cake flour
Some individuals don’t like utilizing cake flour through which case you should use all – all function flour however take away 3 tablespoons
Don’t neglect my Duncan Hines Field Cake Hack if you wish to go tremendous lazy route with this complete chocolate eclair cake
You’ll need ½ Field recipe for the white cake & ¼ field recipe for the chocolate cake *watch out along with your math & conversions!
Though I at all times like having extra layers or cupcakes within the freezer so you could simply wish to bake the whole field!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS CAKE
FOR A FULL VIDEO OF HOW TO MAKE THE CHOCOLATE CAKE CLICK HERE
FOR A FULL VIDEO OF HOW TO MAKE THE WHITE CAKE CLICK HERE
Yield: serves 10ppl
Chocolate Eclair Cake
Prep Time
3 hours
Cook dinner Time
Half-hour
Complete Time
3 hours Half-hour
Substances
For the Chocolate Cake:
- All Goal Flour ¾ cups (95g)
- Pure Cocoa Powder 2 Tablespoons
- Granulated Sugar ½ cup (100g)
- Salt ¼ teaspoon
- Baking Soda ½ teaspoon
- Apple Cider Vinegar ½ teaspoon
- Vanilla Extract 1 teaspoon
- Vegetable Oil 3 Tablespoons (45ml)
- Sturdy Brewed Espresso ½ cup (120ml)
For the White Cake:
- Vegan Butter 4 tablespoons (56g)
- Coconut Oil 4 Tablespoons (56g)
- Granulated Sugar 12 Tablespoons (150g)
- Plant milk ½ cup (120ml)
- Clear Vanilla Extract 1 teaspoon (5ml)
- All Goal Flour 4 Tablespoons (30g)
- Cake Flour 1½ cup (180g)
- Baking Powder 2 teaspoon
- Salt pinch ½ teaspoon
- Cornstarch 1 Tablespoon (8g)
- Aquafaba ½ cup (120ml)
FOR THE ICING(S)
Directions
- For the chocolate cake recipe put together your 1-7″ cake pan with and a parchment paper liner & pan spray
- Preheat the oven to 350°F
- In a big mixing bowl mix the flour, baking soda, salt and sugar. Whisk to mix properly
- In one other mixing bowl mix the cocoa powder with the recent espresso and whisk clean
- Add the Vegetable oil, vanilla extract and vinegar, then add all of the liquids to the dry components within the massive mixing bowl.
- Whisk vigorously to mix properly, the batter will appear thick at first however make sure you hold whisking clean
- Pour all of the batter into your ready pan
- Bake instantly in a preheated 350°F oven for roughly 25-Half-hour or till a toothpick inserted into the middle comes out clear.
- Cool the cake within the pan till you’ll be able to simply contact it with out burning your self.
- Then flip the cake out onto a cooling rack to chill to chilly.
- Put together the white cake recipe by additionally greasing & parchment paper lining your 2-7″ cake pans & preheat the oven to 350°F
- Mix the softened vegan butter with the coconut oil and granulated sugar and whip on excessive pace with the paddle attachment for 3-5 minutes till mild and fluffy, make sure you scrape the underside & sides of the bowl now and again.
- Mix the plant milk with the and extract and set it apart.
- Mix the aquafaba with the cornstarch and whisk collectively so there aren’t any lumps, it’s going to get barely frothy too, that is good.
- As soon as the butter combination is creamed, add the aquafaba/cornstarch to it and alter the attachment to the whisk attachment, whip on excessive pace to emulsify & the combination will get very silky and clean
- In the meantime sift the flour(s) with the salt and baking powder and add 1/3 of it to the creamed combination, mix simply till mixed then add half of the milk combination
- Mix simply till mixed then add one other 1/3 of the dry components after which the remaining liquid and final the remaining dry components.
- Remember to scrape the perimeters & backside of the bowl and whip it on excessive for 10 seconds to mix properly.
- Divide the batter evenly between your pans and bake instantly within the preheated oven that has been set to 350°F
- After the primary 10 minutes decrease the temperature to 300° and bake for a complete of 30-35 minutes or when a toothpick inserted into the middle comes out clear.
- Cool within the pans and the flip them out onto a cooling rack to chill fully
- Put together the buttercream and ganache recipes as per the directions on that recipe
- Assemble the cake as per the video tutorial
Notes
Chocolate Eclair Cake might be saved at a cool room temperature for as much as 2 days, for longer storage refrigerate wrapped to stop drying for as much as 1 week
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