Description
Chocolate Eclair Cake is a no-bake layered dessert made with graham crackers, a light and creamy vanilla pudding filling, and a smooth chocolate ganache that chills into a cake-like treat.
Ingredients
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
1 cup heavy cream
1 tbsp powdered sugar
1 tsp pure vanilla extract
1 cup semi-sweet chocolate chips
2/3 cup heavy cream
2 tbsp unsalted butter
1 pinch salt
3 sleeves graham crackers (or digestive cookies or Maria biscuits)
Instructions
- Whisk the instant vanilla pudding mix with cold milk until smooth. Refrigerate until set.
- In a separate bowl, beat 1 cup heavy cream with powdered sugar until stiff peaks form.
- Gently fold the whipped cream and vanilla extract into the chilled pudding until light and fluffy.
- Heat 2/3 cup heavy cream in a saucepan until just simmering, then remove from heat.
- Place chocolate chips and butter in a heatproof bowl and pour the hot cream over them.
- Let sit for 2 minutes, then whisk until smooth and glossy. Stir in a pinch of salt and let cool to room temperature.
- Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish.
- Spread half of the pudding mixture evenly over the crackers.
- Add another layer of graham crackers, followed by the remaining pudding mixture.
- Top with a final layer of graham crackers.
- Pour the cooled chocolate ganache over the top and spread evenly.
- Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Overnight chilling gives the best texture and flavor.
Graham crackers soften into a cake-like consistency as the dessert chills.
Use semi-sweet chocolate for balanced sweetness.
Serve straight from the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 360mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
