Chocolate Éclair Layer Cake with Wafer Sheets

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This is an assembled cake built from ready-made éclairs and wafer sheets, rather than a baked choux cake. The source gives package counts without sizes and an unusually high two cups of added sugar for prepared custard. Use the custard powder amount that thickens two cups of milk according to its packet, and add sugar only if that product is unsweetened; the éclairs and chocolate already contribute sweetness. Let the custard cool completely before stacking so the wafer sheets stay intact. Dip éclairs very briefly in cream, then layer them with wafers, custard and dark chocolate. Finish with grated milk chocolate and refrigerate until firm enough to cut. Keep the cake cold once assembled.

Recipe card

Chocolate Éclair Layer Cake with Wafer Sheets

A chilled assembled dessert with prepared éclairs, custard, wafer sheets and chocolate.

Prep 35 minCook 10 minTotal 285 minYield 8–10 slices

Equipment: Saucepan, cake pan, spatula, refrigerator

Ingredients

1 packet custard powder, quantity specified on packet for 2 cups milk 2 cups milk to taste sugar, only if custard powder is unsweetened 2 tbsp butter for custard, optional 1 tsp vanilla extract 1 packet prepared mini éclairs, enough to cover two layers 1 packet ready-made wafer cake sheets, enough for two layers 1 pint heavy cream, for brief dipping and optional topping 1 cup chopped dark chocolate to finish grated milk chocolate

Instructions

1. Make custard

   Cook custard powder with milk according to its package; sweeten only if needed, then stir in optional butter and vanilla.

2. Cool

   Cover custard surface and refrigerate until cool and thick.

3. Build base

   Briefly touch éclairs to cream, arrange in a lined cake pan and top with one wafer sheet.

4. Layer

   Spread half the custard and dark chocolate, repeat éclairs and a second wafer sheet, then add remaining custard.

5. Chill

   Scatter grated milk chocolate and refrigerate several hours until firm enough to slice.

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How to tell when it is ready

Custard is thick and layered cake can be sliced without sliding apart.

Tips

• Check custard packet for sugar.
• Cool custard completely.
• Dip éclairs very briefly.
• Use enough wafer sheets to fit the pan.

Troubleshooting

• If layers slide, chill the custard until thick before assembling.
• If too sweet, omit extra custard sugar.

Substitutions

• Use a sweetened custard mix without additional sugar.
• Choose ready-made wafer sheets that fit the pan.

Variations

• Add berries between cooled layers.
• Finish with chocolate shavings instead of grated milk chocolate.

Serving suggestions

• Cut with a warm clean knife.
• Serve with coffee.
• Add fresh berries.
• Sprinkle extra dark chocolate.

Make ahead

Measure ingredients ahead; mix and cook or bake according to the method on serving day.

Storage

Refrigerate covered up to 2 days.

Food safety

Chill cooked custard and dairy-filled éclairs promptly; do not leave assembled cake at room temperature.

Frequently asked questions

Can I use sweetened instant custard?

Yes; prepare as directed and omit extra sugar.

How should I store chocolate éclair layer cake with wafer sheets?

Refrigerate covered up to 2 days.

Slice the chilled dessert with a clean knife.