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–+ servings
Chocolate Eclair Cake pinterest

Chocolate Eclair Cake

This no-bake dessert mimics the flavors of a classic French eclair, layering graham crackers with a creamy vanilla pudding mixture and topped with chocolate ganache. It's simple to make yet delivers sophisticated flavor without any complicated pastry techniques.
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Prep Time 30 minutes
Cook Time 0 minutes
Setting Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 410 kcal

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Saucepan
  • Whisk
  • Spatula

Ingredients
  

For the Layers

  • 3 boxes graham crackers (14.4 oz each)
  • 2 boxes instant vanilla pudding mix (3.4 oz each)
  • 3 1/2 cups cold milk
  • 1 container frozen whipped topping (8 oz), thawed
  • 1/2 tsp vanilla extract

For the Chocolate Topping

  • 1/3 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup milk
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract

Instructions
 

  • In a large bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until it begins to thicken. Let stand for 5 minutes.
  • Gently fold in the thawed whipped topping and 1/2 teaspoon vanilla extract until well combined.
  • Line the bottom of a 9×13-inch baking dish with graham crackers, breaking them as needed to create a solid layer.
  • Spread half of the pudding mixture evenly over the graham cracker layer.
  • Add another layer of graham crackers on top of the pudding.
  • Spread the remaining pudding mixture over the second graham cracker layer, then top with a final layer of graham crackers.
  • For the chocolate topping: In a medium saucepan, whisk together cocoa powder, sugar, and milk. Bring to a boil over medium heat, whisking constantly.
  • Once boiling, continue for exactly 60 seconds, then remove from heat. Add butter and vanilla, stirring until completely smooth and glossy.
  • Pour the warm chocolate topping over the cake, using a spatula to ensure even coverage all the way to the edges.
  • Refrigerate for at least 8 hours or overnight to allow the graham crackers to soften and the dessert to set properly.

Notes

For best results, make this cake at least 24 hours before serving to allow the flavors to develop and the graham crackers to soften completely.
Store covered in the refrigerator for up to 3-5 days.
Individual portions can be frozen for up to 1 month—thaw in refrigerator for 4 hours before serving.

Nutrition

Calories: 410kcalCarbohydrates: 62gProtein: 5gFat: 16gSaturated Fat: 8gCholesterol: 15mgSodium: 350mgFiber: 2gSugar: 36g
Keyword Chocolate Eclair Cake, No-Bake Dessert, Eclair Cake, Graham Cracker Cake
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