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Chocolate Éclair Cake with Almond Crunch and Choc Mousse Filling
This Chocolate Éclair Cake looks like a showstopper, but it’s easier than you’d think. Picture a giant éclair, crisp on the outside, filled with rich chocolate mousse, soft whipped cream, and topped with roasted almonds and cherries. It’s the kind of dessert that disappears fast.
If you love chocolate éclairs but don’t love the hassle, this cake is for you. It’s light, creamy, full of chocolate, and topped with crunchy almonds and sweet cherries. The best part? You don’t need fancy tools or skills. It looks impressive, tastes even better, and comes together with simple ingredients you probably already have.
Benefits of This Chocolate Éclair Cake:
- Big flavor, low effort: You get all the taste of an éclair without spending hours in the kitchen.
- Simple ingredients: Butter, eggs, flour, water—nothing fancy or hard to find.
- Customizable filling: Use store-bought mousse or your favorite homemade version.
- Looks like a bakery cake: The almond topping and whipped cream make it look stunning.
- Feeds a crowd: This cake is big enough to slice and share for any occasion.
- Fun to make: Piping the rings and layering the filling feels creative, not stressful.
This is the kind of dessert people remember. And they’ll probably ask for the recipe.
It starts like Choux pastry but ends like magic. Chocolate Éclair Cake with mousse and almonds, you won’t stop thinking about
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Description
If you love cream puffs or éclairs, this is like their oversized cousin: flaky pastry, rich chocolate, creamy filling, and a little crunch from almonds. It’s not fussy, just irresistible.
Ingredients
Instructions
- Boil the butter and water together in a pot.
- Take it off the heat, then stir in the sifted flour.
- Mix until it all pulls together into a soft dough ball and the pot looks clean.
- Let the dough cool in a bowl for 10 minutes.
- Beat in the eggs one by one, mixing well after each. A hand mixer works great here.
- On baking paper, draw three dinner plate–sized circles in pencil.
- Flip the paper over.
- Pipe the dough in rings, using a zip-top bag with a piping tip or snipped corner.
- Toast the flaked almonds in a dry pan until golden.
- Sprinkle them on top of the dough rings.
- Bake at 200°C (392°F) for 35 minutes until puffed and golden. Let them cool completely.
- Slice each ring in half horizontally with a serrated knife.
- Fill the bottom halves with chocolate mousse and whipped cream. Top them with the other half.
- Decorate with cherries, more whipped cream, and a dusting of icing sugar.
Notes
Recipe adapted from Fatima Sydow’s recipe and baked by Gail
With a chocolate mousse filling, whipped cream, and almond topping, this Chocolate Éclair Cake offers layers of flavor and texture. See how to make it in your kitchen and impress everyone at your next gathering
This Chocolate Éclair Cake recipe delivers rich chocolate mousse and whipped cream inside light, flaky pastry. The toasted almonds add a satisfying crunch, making it both elegant and simple to prepare. Anyone who loves creamy, chocolate desserts will want to try it right away.
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