Chocolate Eclair Cake

5 from 3 votes

This no-bake Chocolate Eclair Cake is made with layers of graham crackers generously filled with creamy vanilla pudding and topped with a lavish chocolate ganache that takes it to the next level!

Prep Time30

Chilling Time4

Total Time5

Course: Dessert

Cuisine: American, French

Keyword: chocolate eclair cake, chocolate eclair cake recipe, no bake chocolate eclair cake

Servings: servings

Calories: 344kcal

Author: Katerina | Easy Weeknight Recipes

Equipment

Ingredients

For the Pudding Filling

2 (3.4-oz packages) instant vanilla pudding mix
3 cups cold milk
1 cup heavy cream
1 tablespoon powdered sugar
1 teaspoon pure vanilla extract

For the Chocolate Ganache

1 cup semi-sweet chocolate chips
⅔ cup heavy cream
2 tablespoons unsalted butter
pinch of salt

To Assemble

3 sleeves graham crackers, or digestive cookies or Maria biscuits

Instructions

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 9x13-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.

Notes

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.

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