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Chocolate Eclair Cake: The Ultimate No-Bake Dessert Recipe

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Easy no-bake Chocolate Eclair Cake with graham crackers, chocolate pudding, whipped cream, and chocolate ganache. Tastes like an eclair!

Ingredients

Scale
  • 1 (5.1 ounce) box instant chocolate pudding mix
  • 3 cups cold milk (whole or 2%)
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup heavy cream
  • 1 cup semi-sweet chocolate chips
  • 1 (14.4 ounce) box graham crackers, plain

Instructions

  1. Prepare the Chocolate Pudding: In a medium-sized bowl, whisk together the instant chocolate pudding mix and the cold milk until well combined and no lumps remain.
  2. Continue whisking for about 2 minutes, or until the pudding starts to thicken and become creamy.
  3. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
  4. Refrigerate the pudding for at least 30 minutes, or until it’s completely set.
  5. Assemble the Cake: Choose a 9×13 inch baking dish.
  6. Spread a thin layer of the chocolate pudding evenly across the bottom of the dish.
  7. Arrange a layer of graham crackers over the pudding, breaking them as needed to fit snugly in the dish and cover the entire bottom surface as much as possible.
  8. Spread half of the remaining chocolate pudding evenly over the graham cracker layer.
  9. Top with another layer of graham crackers, again breaking them as needed to fit.
  10. Spread the remaining chocolate pudding over the second layer of graham crackers.
  11. Top with a final layer of graham crackers, making it as even as possible.
  12. Apply the Whipped Cream Topping: Spread the thawed whipped topping evenly over the top layer of graham crackers, creating a smooth and uniform layer.
  13. Cover the baking dish with plastic wrap.
  14. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the graham crackers to soften.
  15. Make the Chocolate Ganache: Place the heavy cream in a microwave-safe bowl.
  16. Microwave the heavy cream for about 1 minute, or until it’s hot but not boiling.
  17. Add the semi-sweet chocolate chips to the hot cream.
  18. Let the mixture sit for about 1 minute to allow the heat from the cream to melt the chocolate chips.
  19. Gently whisk the mixture until the chocolate chips are completely melted and the ganache is smooth and glossy. If needed, microwave in 15-second intervals, stirring in between, until smooth.
  20. Let the ganache cool slightly for about 15-20 minutes to thicken.
  21. Finishing Touches: Remove the cake from the refrigerator.
  22. Pour the slightly cooled chocolate ganache over the whipped cream topping.
  23. Spread the ganache evenly over the entire surface of the cake.
  24. Refrigerate the cake for another 30 minutes to allow the ganache to set slightly.
  25. Serving and Storage: Slice the cake into squares or rectangles to serve.
  26. Garnish with cocoa powder, chocolate shavings, or fresh berries, if desired.
  27. Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

Notes

  • Chilling the cake overnight is highly recommended for the best texture.
  • Adjust the amount of graham crackers used based on the size of your baking dish and how tightly you pack them.
  • For a richer ganache, use dark chocolate chips.
  • If the ganache becomes too thick, add a tablespoon of warm milk or cream to thin it out.

Find it online: https://mmmflavors.com/chocolate-eclair-cake/