Chocolate Eclair Cake is a no-bake dessert that’s just as easy to make as it is delicious! With layers of buttery graham crackers, a rich vanilla pudding filling, and a decadent chocolate glaze, this dessert is reminiscent of a traditional chocolate éclair but in cake form. It’s the perfect make-ahead treat for any occasion!
Here’s how you can make this delicious Chocolate Eclair Cake:
Chocolate Eclair Cake
Ingredients:
For the Cake:
- 1 box (14.4 oz) graham crackers (about 3 sleeves)
- 2 boxes (3.4 oz each) instant vanilla pudding mix
- 3 cups (710ml) milk (whole milk works best)
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1/4 cup (60g) unsalted butter
- 1/4 cup (60ml) milk
- 1/4 cup (50g) granulated sugar
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions:
1. Make the Pudding Filling:
- In a large mixing bowl, combine the instant vanilla pudding mixes and milk. Whisk together until the pudding thickens (about 2 minutes).
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the pudding mixture to the cream cheese and mix until fully combined and smooth.
- In another bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture, mixing until well incorporated.
2. Layer the Cake:
- In a 9×13-inch baking dish, lay down a single layer of graham crackers, breaking them to fit the pan if needed.
- Spread half of the pudding mixture over the graham crackers, smoothing it out evenly.
- Add another layer of graham crackers on top of the pudding mixture, pressing them down gently.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Finish with a final layer of graham crackers on top of the pudding.
3. Make the Chocolate Glaze:
- In a small saucepan, combine the butter, milk, granulated sugar, and cocoa powder. Heat over medium heat, stirring constantly until the mixture comes to a boil.
- Let it boil for 1 minute, stirring continuously, then remove from heat.
- Stir in the vanilla extract and let the glaze cool for a few minutes.
- Pour the cooled chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the entire surface.
4. Chill the Cake:
- Cover the cake with plastic wrap or aluminum foil and refrigerate for at least 4 hours (overnight is best). This allows the graham crackers to soften and the flavors to meld together.
5. Serve:
- After chilling, slice and serve! The layers should be soft and creamy, and the cake will hold together beautifully.
Tips for the Best Chocolate Eclair Cake:
- Make Ahead: This dessert is even better when made the day before because the graham crackers soften in the fridge, creating a cake-like texture.
- Pudding Variations: You can also use chocolate pudding mix instead of vanilla for a twist, or even try banana pudding mix for a different flavor.
- Topping Options: For an added touch, you can top with whipped cream or sprinkle chopped nuts or chocolate shavings over the glaze before serving.
Why You’ll Love This Chocolate Eclair Cake:
- No-Bake: This is a perfect dessert for hot summer days when you don’t want to turn on the oven.
- Easy to Make: With just a few simple ingredients, you can create a dessert that looks and tastes impressive.
- Crowd-Pleaser: The combination of creamy filling, crunchy graham crackers, and chocolate glaze is irresistible, and it’s always a hit at parties or potlucks.
Chocolate Eclair Cake is a fun and simple way to enjoy the flavors of a classic éclair in a no-bake cake form. It’s creamy, chocolatey, and utterly delicious! Enjoy!