Rich, creamy, and gorgeous, this chocolate eclair cake is a showstopper that’s perfect for parties and celebrations. It’s indulgent, loaded with luscious chocolate ganache, and so easy to make.
Easy Chocolate Eclair Cake Recipe
If you’re ever not sure of what to make for dessert, then this no-bake chocolate eclair cake is probably perfect for you. With a rich and smooth chocolate ganache, creamy vanilla pudding filling, and a layer of graham crackers, this dessert has a little bit of everything. This cake is also one of the prettiest desserts that I’ve ever made, and it’s easy to make. The next time you need an impressive dessert that will turn heads, you’ve got to make this eclair cake recipe.
Why You’ll Love This No Bake Cake
- Easy to make straightforward recipe, and it only takes 20 minutes of prep work.
- Bakery-quality no-bake cake that looks and tastes like something you bought at your favorite bakery!
- Easy to scale, and it doesn’t take any extra effort to double or triple this recipe, or you can cut it in half.
- Perfect for parties, it is a go-to dessert for me to serve when I’m hosting or attending a party.
Chocolate Eclair Cake Ingredients
- Instant vanilla pudding mix is needed for the filling of the cake.
- Milk is mixed with the pudding mix.
- Heavy cream to make homemade whipped cream.
- Powdered sugar is used to sweeten the cream.
- Vanilla extract or you can use vanilla paste.
- Chocolate chips to make the ganache topping.
- Heavy cream for the ganache.
- Unsalted Butter is used to melt the chocolate chips and add flavor and texture.
- Graham crackers, digestive cookies, or Maria biscuits.
How to Make Chocolate Eclair Cake
- Add the pudding mix and the milk to a large bowl, and whisk together until smooth; refrigerate.
- Add the heavy cream for the filling to a bowl, then add the powdered sugar. Whip until stiff peaks form. Carefully fold the whipped cream into the chilled pudding until combined.
- Warm the heavy cream for the ganache in a small saucepan. Then, pour it over the chocolate chips and the butter and let it sit for 2 minutes. Whisk the chocolate, butter, and cream until smooth, then stir in a pinch of salt. Let the chocolate ganache cool to room temperature.
- Arrange a layer of graham crackers or cookies in the bottom of a 9×13-inch baking dish, add half of the vanilla pudding mixture over the graham crackers, and spread it out evenly.
- Repeat with another layer of cookies and the other half of the pudding. Add the rest of the cookies. Lay a third and final layer of graham crackers over the top of the pudding.
- Pour the chocolate ganache over the top and spread it evenly. Place the chocolate eclair cake in the fridge for at least 4 hours to set, then serve chilled.
Recipe Tips & Variations
- Use a different pudding. I like this recipe best with vanilla pudding because it’s a classic flavor combination, but you can try different flavor combinations, like chocolate or strawberry.
- Try different cookies. I use graham crackers, digestive cookies, or Maria biscuits, but the recipe works with wafers, ladyfingers, and any kind of biscuit cookie.
- Be careful folding the whipped cream into the vanilla pudding. If you whisk or beat the whipped cream in, it will deflate.
- Chill longer for a tastier cake because the flavors can really meld together the longer it sits.
Place the eclair cake in an airtight container and keep it in the fridge for up to 4 days. Serve it straight from the fridge. You can also freeze it, tightly wrapped, for up to 3 months, and then thaw it in the fridge overnight before serving.
More No-Bake Desserts To Try
Chocolate Eclair Cake
For the Pudding Filling
For the Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ⅔ cup heavy cream
- 2 tablespoons unsalted butter
- pinch of salt
- 3 sleeves graham crackers, or digestive cookies or Maria biscuits
- In a mixing bowl, whisk the instant vanilla pudding mix with the cold milk until completely smooth. Place it in the fridge so the pudding can set.
- Add 1 cup heavy cream into a mixing bowl and add the powdered sugar. Beat it with a mixer until stiff peaks form.
- Using a spatula, gently fold the whipped cream and the vanilla extract into the chilled pudding mixture until combined. Make sure to fold and not mix.
- Heat the remaining 2/3 cup heavy cream in a saucepan over medium heat until it begins to simmer. Remove it from the heat.
- Place the chocolate chips and butter in a heat-resistant bowl and pour the warmed heavy cream over them. Let the mixture sit for 2 minutes, and then whisk it until smooth. Stir in a pinch of salt, set aside, and let the ganache cool to room temperature.
- Arrange a layer of graham crackers (or cookies) in the bottom of a 9×13-inch dish.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add a second layer of crackers on top of the pudding, then spread the rest of the pudding evenly on top.
- Add a third layer of crackers on top of the pudding.
- Add the cooled chocolate ganache over the cake and spread it out evenly.
- Put the chocolate eclair cake in the fridge for at least 4 hours, and up to overnight.
- Slice and serve cold.
- Experiment with various puddings. Although vanilla pudding is my go-to, feel free to mix it up with flavors like chocolate or strawberry.
- Swap out the cookies. While I’m a fan of graham crackers, don’t hesitate to use wafers, ladyfingers, or any biscuit cookies you prefer.
- Fold. Handle with care when incorporating whipped cream into the vanilla pudding. Gently fold it in to maintain its fluffy texture; avoid whisking or beating to prevent deflation.
- Chill. Allow the cake to chill for an extended period, like overnight. This extra time will enhance the flavors.
- Store leftovers in an airtight container in the fridge for up to 4 days or double-wrapped in the freezer for 3 months.