A Chocolate Éclair Cake is a no-bake dessert that mimics the flavors of a chocolate éclair, with layers of graham crackers, vanilla pudding, and a luscious chocolate glaze. It’s easy to make and perfect for serving a crowd. Here’s the recipe!
Chocolate Éclair Cake Recipe
Ingredients:
For the Cake:
- 1 box (14.4 oz) graham crackers (about 2 sleeves)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups cold milk
- 1 container (8 oz) whipped topping (Cool Whip)
For the Chocolate Glaze:
- ½ cup (1 stick) unsalted butter
- 4 tbsp milk
- 4 tbsp cocoa powder
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
Instructions:
For the Cake:
- Make the pudding: In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk. Stir until the mixture thickens, about 2-3 minutes. Then, fold in the whipped topping (Cool Whip) until fully combined and smooth.
- Layer the cake: Line the bottom of a 9×13-inch baking dish with a layer of graham crackers (you may need to break some crackers to fit perfectly).
- Add the pudding layer: Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers: Place another layer of graham crackers on top of the pudding, pressing them down gently.
- Top with the remaining pudding: Spread the remaining pudding mixture over the second layer of graham crackers.
- Finish with the final layer of graham crackers: Place one last layer of graham crackers on top, covering the pudding completely. Press down gently to make it level.
For the Chocolate Glaze:
- Make the glaze: In a saucepan, melt the butter over medium heat. Add the milk and cocoa powder, whisking until smooth and combined.
- Add powdered sugar: Remove the saucepan from heat and stir in the powdered sugar and vanilla extract until smooth and glossy.
- Pour the glaze over the cake: Pour the chocolate glaze evenly over the top layer of graham crackers, spreading it out gently with a spatula to cover the whole surface.
Chill and Serve:
- Refrigerate: Cover the dish with plastic wrap or foil and refrigerate the cake for at least 4 hours, or overnight, to allow the layers to soften and set.
- Serve: After chilling, slice the cake into squares and serve! The graham crackers will have softened to create a cake-like texture, and the pudding and chocolate glaze will give it that perfect éclair flavor.
Tips:
- Chill time: The longer you let it chill, the better the layers will set, so it’s great to prepare this a day in advance.
- Customizations: You can add a layer of sliced bananas or berries in between the pudding layers for a twist on the classic.
This Chocolate Éclair Cake is a simple yet irresistible dessert with all the flavors of a classic éclair, without the hassle of baking or making a crust. Enjoy!