No-Bake Chocolate Eclair Cake
This luscious No-Bake Chocolate Eclair Cake features layers of graham crackers that transform into cake-like textures as they absorb vanilla pudding cream, all crowned with a smooth chocolate ganache for an effortless yet impressive dessert.
Ingredients
- 3 boxes 14.4 oz each graham crackers
- 2 boxes 3.4 oz each instant vanilla pudding mix
- 3 cups cold milk
- 1 container 8 oz frozen whipped topping, thawed
- 1/2 cup butter
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar for the chocolate glaze
Instructions
- Prepare the filling: In a large mixing bowl, whisk together the instant vanilla pudding mix and 3 cups cold milk until well combined and beginning to thicken, about 2 minutes. Let stand for 5 minutes to firm up slightly.
- Fold in the whipped topping: Gently fold the thawed whipped topping into the pudding mixture until fully incorporated and no streaks remain. Be careful not to overmix as this will deflate the cream.
- Assemble the first layer: Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, breaking them as needed to create a complete layer that covers the entire surface.
- Add cream layer: Spread approximately one-third of the pudding mixture evenly over the graham crackers, making sure to reach all the way to the edges.
- Continue layering: Create a second layer of graham crackers over the pudding layer, then add another third of the pudding mixture. Repeat with a final layer of graham crackers and the remaining pudding mixture.
- Top with crackers: Finish with a final layer of graham crackers on top. This will be covered with the chocolate glaze later.
- Prepare the chocolate glaze: In a medium saucepan over medium heat, combine butter, cocoa powder, 1/4 cup milk, and granulated sugar. Bring to a gentle boil, stirring constantly, and cook for 1 minute.
- Finish the glaze: Remove from heat and stir in vanilla extract. Gradually whisk in powdered sugar until the glaze is smooth and glossy with no lumps.
- Add the topping: While the chocolate glaze is still warm and pourable, spread it evenly over the top layer of graham crackers, working quickly before it sets.
- Chill thoroughly: Cover the dish with plastic wrap and refrigerate for at least 8 hours or overnight. This resting time is crucial as it allows the graham crackers to soften into cake-like layers.
- Serve chilled: Cut into squares and serve directly from the refrigerator for the best texture and flavor.
Notes
- For best results, allow the cake to chill for a full 24 hours—this gives the graham crackers time to fully soften and achieve that perfect eclair texture.
- The chocolate topping will set fairly quickly, so have your final layer of graham crackers ready before preparing the glaze.
- You can make this up to 2 days in advance, making it perfect for entertaining.
- Store any leftovers covered in the refrigerator for up to 3 days. The texture actually improves after the first day!
- For a more authentic eclair taste, add 1 teaspoon of espresso powder to the chocolate glaze.