Description:
No-Bake Chocolate Eclair Cake is a quick, easy, and indulgent dessert that mimics the flavors of a classic eclair without any baking required. Layers of graham crackers, creamy vanilla pudding, and rich chocolate ganache come together to create a decadent, chilled dessert that’s perfect for any occasion. It’s a make-ahead treat that everyone will love!
Ingredients:
For the Cake Layers:
- Graham crackers: 2 boxes (about 12 sheets per box)
- Instant vanilla pudding mix: 2 (3.4-ounce) boxes
- Milk: 4 cups
- Cool Whip (thawed): 8 ounces
For the Chocolate Ganache:
- Semi-sweet chocolate chips: 1 cup
- Heavy cream: ½ cup
Optional Ingredients:
- Powdered sugar: 1 tablespoon (for added sweetness to the pudding layer)
- Vanilla extract: 1 teaspoon (for extra flavor in the pudding)
Tips for Success:
- Use full-fat ingredients: For the creamiest pudding and ganache, use whole milk and full-fat Cool Whip.
- Layering: Make sure the graham crackers are stacked neatly to create uniform layers, ensuring even distribution of pudding and chocolate.
- Chill the cake: This cake needs to chill for several hours (or overnight) to allow the flavors to meld and the texture to set properly.
- Make it ahead of time: This dessert is perfect for making a day or two before serving—just keep it refrigerated until you’re ready to serve.
Steps to Make It:
- Make the pudding layer:
- In a large mixing bowl, whisk together the instant vanilla pudding mix and milk for 2 minutes until thickened. Let it sit for a few minutes to fully set.
- Once set, fold in the thawed Cool Whip until the mixture is smooth and creamy.
- Assemble the layers:
- In a 9×13-inch baking dish, lay down a layer of graham crackers, covering the bottom of the dish.
- Spread a portion of the pudding mixture over the graham crackers, smoothing it evenly.
- Repeat the layers, alternating between graham crackers and pudding until all the pudding mixture is used (about 3 layers of graham crackers and pudding).
- Make the chocolate ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not bring to a full boil).
- Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 2-3 minutes, then stir until smooth and glossy.
- Top with ganache:
- Pour the chocolate ganache over the top layer of pudding. Use a spatula to spread it evenly.
- Chill the cake:
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the layers to set and the graham crackers to soften, creating a cake-like texture.
- Serve:
- Slice the cake into squares and serve chilled. Optionally, garnish with additional whipped cream or chocolate shavings for extra flair.
Recommendations:
- Serving suggestion: Pair with a cup of coffee or a glass of milk for a delicious treat.
- Storage: Store any leftovers in the refrigerator for up to 3 days. The cake will continue to soften and improve in flavor as it sits.
- Add fruit: For an extra touch, consider adding sliced strawberries or raspberries on top before serving.
Nutrition (Per Serving, Approx. 1/12 of Recipe):
- Calories: ~300
- Protein: 3g
- Fat: 17g
- Carbohydrates: 37g
- Sugar: 20g
- Fiber: 1g
- Sodium: 200mg
This No-Bake Chocolate Eclair Cake is a simple yet delicious dessert that’s sure to be a crowd-pleaser. It’s easy to prepare, no-bake, and full of irresistible layers of flavor!
