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.

Course Dessert, dessert/cake, no bake dessert

Cuisine American

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Prep Time 25

Total Time 25

Servings serving

Calories 246kcal

Author Beth Pierce

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 9x13-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