This delicious chocolate eclair cake has layers of graham crackers and fluffy vanilla pudding, topped with a layer of easy chocolate ganache. Enjoy this tasty no-bake dessert with less than 20 minutes of hands-on time.
This tasty dessert is always a huge hit with family and friends. For best results, make it the night before. It will stay delicious for 3-4 days when covered well with plastic wrap and stored in the refrigerator.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Graham crackers: For this recipe, use Honey Graham Crackers.
- Vanilla instant pudding: If French vanilla is available, use it. It is a little closer in taste to authentic pastry cream.
- Milk: Use whole or 2%
- Heavy cream: You can substitute whipping cream, but heavy cream holds its shape longer after whipping.
- Vanilla extract: Use the pure stuff, please.
- Chocolate chips: For the best flavor, use high-quality semisweet, dark, or bittersweet chocolate, such as Ghirardelli or Guittard.
How To Make Chocolate Eclair Cake
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the dry pudding and milk together.
- Using a mixer, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Fold the the whipped cream into the pudding.
- Layer the graham crackers and whipped pudding.
- Warm the cream in the microwave. Add the chocolate chips to the warm cream and let it set for 5 minutes. Stir until the chocolate melts and the mixture is well blended.
- Pour it over the top and spread it with an offset spatula. Refrigerate the dessert overnight.
Preparation Tips
- If you have the time, make homemade vanilla custard. It will take more effort, but it is extra delicious.
- Don’t get too wrapped up in the consistency of the ganache. There is a lot of playroom here.
- Refrigerate for at least 4 hours up to overnight. It needs that much time to set for easy slices.
More Tasty Desserts
Chocolate Eclair Cake Recipe
This delicious eclair cake has layers of graham crackers and fluffy vanilla pudding, topped with a layer of easy chocolate ganache.
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Servings: 15 serving
Calories: 246kcal
Ingredients
- 2 (3.4 ounce) boxes vanilla instant pudding mix
- 3½ cups milk
- 2½ cups heavy cream
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 (14.4 ounce) box honey graham crackers
- 1 cup semisweet chocolate chips
Instructions
- Lightly grease a 9×13-inch baking dish. Whisk the dry vanilla pudding and milk in a large bowl.
- Using a handheld mixer with the whip attachment, beat 1½ cups heavy cream on low, gradually increasing to medium-high. Add the powdered sugar and vanilla extract. Beat the cream until medium to stiff peaks form. Fold the whipping cream into the vanilla pudding.
- Place a layer of graham crackers in the prepared baking dish. Break or cut the graham crackers to cover the bottom. Top with half the creamy pudding mixture.
- Add another layer of graham crackers. Top with the remaining pudding mixture. Add another layer of graham crackers.
- Heat 1 cup of heavy cream in the microwave. Add the chocolate chips and let the mixture set for 5 minutes. Stir the mixture until smooth. Cool for a few minutes. Pour it over the top of the graham crackers and spread it with an offset spatula.
- Refrigerate for at least 4 hours up to overnight.
Notes
Store the cake tightly covered with plastic wrap in the refrigerator for up to 4 days.
Nutrition
Calories: 246kcal | Carbohydrates: 12g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 35mg | Potassium: 191mg | Fiber: 1g | Sugar: 10g | Vitamin A: 681IU | Vitamin C: 0.2mg | Calcium: 104mg | Iron: 1mg
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