Quick & Easy Chocolate Eclair Cake Squares

Craving the rich, decadent flavors of an éclair but short on time or baking experience? Look no further than Chocolate Eclair Cake Squares! These bite-sized treats are the perfect solution for any occasion. Imagine a chocolate cake base, layered with pillowy whipped cream and covered in a glossy chocolate shell – all the deliciousness of an éclair, transformed into a crowd-pleasing dessert. The best part? This recipe comes together in a flash, with minimal effort required. The base comes together swiftly using readily available ingredients like flour, baking powder, eggs, sugar, and cocoa powder. Store-bought cream creates a fluffy filling, while the melted chocolate provides a luxurious finishing touch.

What Are Chocolate Éclair Cake Squares?

Chocolate Eclair Cake Squares draw inspiration from the beloved French pastry, the éclair.  Imagine a bite-sized version of an éclair, where a rich chocolate cake base takes the place of the traditional choux pastry shell. This is then layered with a light and fluffy whipped cream filling, mimicking the classic éclair's creamy center. Finally, a decadent chocolate glaze, usually made with a simple ganache or melted chocolate, completes the picture, offering a shiny and irresistible finish.

Unlike its well-established cousin, the éclair, the origin of Chocolate Eclair Cake Squares is a little hazy. It likely emerged sometime in the later half of the 20th century, coinciding with the rise of "icebox cakes" – no-bake desserts perfect for hot summers.

Eclair Cake Squares are particularly popular in certain regions like Pittsburgh, Pennsylvania, where recipes were often shared through word-of-mouth in the 1980s. They are a fantastic example of how classic desserts can be reimagined for ease and convenience.

Tips

• Use cold heavy cream straight from the fridge for optimal whipping. Warm cream won't achieve stiff peaks.
• For a touch of vanilla, add a teaspoon of vanilla extract to the whipped cream. Once stiff peaks form, stop whipping. Over-whipping can lead to a grainy texture.
• Use good quality dark chocolate or bittersweet chocolate for a richer flavor. Semi-sweet chocolate can also work.
• If short on time, melt the chocolate in short bursts in the microwave, stirring frequently, until smooth and glossy. For a more traditional method, use a double boiler to melt the chocolate. This ensures even heat distribution and prevents burning.
• Allow the squares to set completely in the refrigerator for at least 4 hours, preferably overnight. This allows the base to firm up and the ganache to solidify.
• Dip a sharp knife in hot water and wipe it clean between cuts for neat, clean slices.
• Drizzle with additional chocolate or sprinkle with powdered sugar for a touch of elegance before serving.

Can I Use Whipped Cream from A Can?

While convenient, freshly whipped cream provides a lighter and airier texture compared to store-bought whipped cream. But, in a pinch, canned whipped cream can be used.

What Type of Chocolate Is Best for The Shell?

Use good quality dark or bittersweet chocolate for a richer flavor. Semi-sweet chocolate also works well.

How Long Do They Need to Set?

Allow the squares to chill in the refrigerator for at least 4 hours, preferably overnight. This allows the base to firm up and the chocolate to solidify.

How Do I Cut Clean Slices?

Dip a sharp knife in hot water and wipe it clean between cuts. The hot water will help prevent the chocolate from sticking to the knife, resulting in clean and neat slices.

Can I Make Them Ahead of Time?

Yes! These squares are perfect for making ahead. They can be stored in the refrigerator for up to 3 days.

Can I Freeze These Squares?

Of course! To freeze it, allow the cake to cool completely after baking, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. You can also freeze it after adding the whipped cream layer and chocolate ganache, but make sure each layer is fully set and wrapped securely. When ready to serve, thaw it in the refrigerator.

How To Store Chocolate Éclair Cake Squares

Store the cake squares in the fridge for up to 4 days.

How To Make Chocolate Éclair Cake Squares

Step 1

Step 1

Preheat your oven to 360°F (180°C). Whisk together the eggs and sugar until well combined.

Preheat your oven to 360°F (180°C). Whisk together the eggs and sugar until well combined.

Step 2

Step 2

Add the flour, cocoa powder, and baking powder.

Add the flour, cocoa powder, and baking powder.

Step 3

Step 3

Mix until well combined, Pour the batter into an 8-inch square pam lined with parchment paper.

Mix until well combined, Pour the batter into an 8-inch square pam lined with parchment paper.

Step 4

Step 4

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 5

Step 5

Pour milk over the surface of the cake.

Pour milk over the surface of the cake.

Step 6

Step 6

Whip the cream until stiff peaks form. Spread the whipped cream over the cooled cake.

Whip the cream until stiff peaks form. Spread the whipped cream over the cooled cake.

Step 7

Step 7

For the chocolate ganache: Melt the chocolate in warm cream (use a double boiler or microwave method). Pour the ganache over the cake and refrigerate.

For the chocolate ganache: Melt the chocolate in warm cream (use a double boiler or microwave method). Pour the ganache over the cake and refrigerate.

Step 8

Step 8

Slice into squares and serve.

Slice into squares and serve.