Easy Chocolate Eclair Cake | No-Bake Layered Dessert

deleciousfood | July 12, 2024 | Cake | No Comments

This chocolate éclair cake is an easy no-bake dessert. It’s similar to the other ice cream cakes on the blog and perfect any time of year, especially in the summer.

Simply layer graham crackers, vanilla pudding, and chocolate ganache. Make it the night before your event so it sets perfectly overnight.

This recipe transforms simple ingredients into an irresistible dessert. Don’t forget to save this easy recipe for the next time you need a delicious no-bake cake.

Fork with a bite of chocolate éclair cake on it above the slice and the whole cake in the background.

No-Bake Chocolate Eclair Cake

I’ve always had a very sweet craving for layered desserts, as you can probably tell from the vast collection of recipes on the blog.

There’s something I can’t resist about this combination of creamy pudding, crunchy graham crackers, and light whipped cream: it’s my favorite kind of dessert. This chocolate éclair cake has it all, making it a 10/10 in my opinion.

What you’ll love about this recipe:

Easy to do:Leave the oven off! Simply arrange the layers and let cool.
Versatile:Ideal for any season or event.
Room driver:It is loved by most, perfect for parties.
Prepare in advance: Make it the day before for a stress-free dessert.

Be sure to check out the full recipe and ingredient list below

Just simple ingredients

Instant Vanilla Pudding Mix
Milk
Whipped topping
graham crackers
Heavy whipped cream
Semi-sweet chocolate chips
Fresh mint leaves (optional for serving)

Chocolate éclair cake recipe

Prepare the pudding mix:

In a bowl, combine pudding mix and milk. Whisk for 2 minutes or until smooth.
Add whipped topping and mix until well combined.

Layer the cake:

In a 9×13-inch baking pan, place a single layer of graham crackers on the bottom.
Spread half of the pudding mixture over the graham crackers.
Place another layer of graham crackers on top, then cover with the remaining pudding mixture.
Place the mold in the refrigerator while you prepare the ganache.

Make the ganache:

Pour the whipping cream into a small saucepan. Heat over medium heat, stirring constantly, until it begins to boil.
Remove from heat and add chocolate chips. Cover all chips with hot cream.
Let sit for 5 minutes, then stir until the ganache is smooth.
Let the ganache cool for an additional 10 minutes.

Add chocolate chips to cream in saucepan.

Pour the chocolate ganache over the éclair cake

Add the ganache and let cool:

Pour the ganache over the cooled pudding layers, spreading it evenly.
Cover the pan and let sit in the refrigerator overnight to set.

Slices are missing from a chocolate éclair cake pan.

Serve:

Score the ganache before cutting the cake to make slicing easier.
Serve each slice with fresh mint leaves if using.
Store leftover cake covered and refrigerated.

Place a fork with the éclair cake on the slice on a plate.

If you’re looking for more no-bake desserts to make, there are several treats on the blog. If you prefer fruit, you have to try this Raspberry Ice Cream Cake or this Banana Ice Cream Cake . S’mores Pudding Cups are another reader favorite for summer parties.

If you can’t get enough of ganache, also try these Boston Cream Pie Cookies.

Recipe Substitutions and Variations

Pudding: Try banana pudding instead of vanilla for a different flavor. I actually have an old recipe where I made a banana eclair cake. While it needs to be updated, it was still quite tasty.

Chocolate: Substitute milk chocolate for the semi-sweet chocolate chips if you want a sweeter taste.

Crackers: Use chocolate graham crackers instead of the original ones if you want to make it double chocolatey.

Trim: If you don’t want to make ganache, you can use canned frosting.

Chocolate ice cream cake layered on a plate topped with chocolate ganache.

Tools you will need

Here are some kitchen tools you will need for this recipe.

Mixing bowl
Whip
9 x 13 inch baking pan
Pan
Spatula
Knife

Storage

To store this classic ice cream cake, simply cover the baking dish with plastic wrap and store in the refrigerator. It will stay fresh for up to three days.

Chocolate éclair cake on a plate with a mint leaf.

Tips & Tricks

Soften the crackers:Let the cake cool overnight. This step helps soften the graham crackers and allows the flavors to blend perfectly.
Ganache Scoring:Before cutting the cake, score the ganache layer. This makes cutting the cake much easier and keeps the layers neat.
Serving suggestion:If you’re serving this dish at a party, add a sprig of fresh mint to each slice for a touch of whimsy and a boost of flavor.
Ganache Tip:For a creamier ganache, let the chocolate chips sit in the hot cream for five minutes before stirring. This ensures they melt completely and blend well.

Can I freeze this éclair cake?

Yes, you can freeze this cake. Wrap it tightly in plastic wrap and freeze for up to a month. Thaw it in the refrigerator overnight before serving.

How to prevent diapers from slipping?

Make sure each layer is even and the pudding mixture is slightly cooked before adding another layer of crackers. It may also help to chill the cake after assembling each layer.

Can I use different types of pudding?

Absolutely! While vanilla is a classic, you can experiment with chocolate, caramel, or even a seasonal pumpkin spiced pudding for a twist.

What if I don’t have a 9×13 inch pan?

You can use any similar sized dish or adapt the recipe proportions to the pan you have. Just keep in mind that the thickness of the layer may vary.

Preparation time
20 minutes

Additional time
8 hours

Total time
8 hours 20 minutes

Ingredients

2 small packages (3.4 oz each) instant vanilla pudding mix
4 cups of milk
1 large container (16 oz) whipped topping, thawed
18 whole graham crackers (about 2 packets)
1 cup heavy whipping cream
8 ounces semi-sweet chocolate chips
Fresh mint leaves (optional, for serving)

Instructions

In a bowl, pour the pudding mix and whisk in the milk until smooth, about 2 minutes. Carefully fold in the whipped topping.
Place a layer of graham crackers in a 9×13-inch baking dish. Spread half of the pudding mixture over the crackers, add another layer of crackers, and top with the remaining pudding mixture. Refrigerate while you prepare the ganache.
To make the ganache, heat the heavy whipping cream in a saucepan over medium heat until it begins to boil. Remove from heat, stir in the chocolate chips, making sure they are all coated with the cream. Let sit for 5 minutes, stir until smooth, and let cool for an additional 10 minutes. Spread the ganache evenly over the pudding layers. Cover and refrigerate overnight.
Before serving, cut the ganache and cake. Optional: decorate with fresh mint leaves. Cover and refrigerate any leftovers.

Remarks

Whisk the pudding until smooth before adding the toppings.

Let the cake cool overnight to set properly.

Score the ganache before cutting it to obtain clean slices.

Store covered in the refrigerator for up to 3 days.

Layered desserts

Don’t forget to pin this for later!

A fork full of éclair cake lifted above the cake on a plate.

If you try this chocolate éclair cake, I would love to see your creations! Share your photos on social media and tag me so I can see your masterpiece.

Don’t forget to subscribe for more tasty recipes and leave a comment below to let me know how it turned out.

deleciousfood

Easy Chocolate Eclair Cake | No-Bake Layered Dessert