Get the Recipe:
Chocolate Eclair Cake
This Chocolate Eclair Cake is a no-bake delight with layers of graham crackers, creamy vanilla pudding, and rich chocolate ganache. Easy to make and perfect for any occasion!
Ingredients
For the cake:
- 2 3.4 ounce (96 g) packages instant vanilla pudding mix
- 3 1/2 cups (840 ml) whole milk
- 1 cup (240 ml) heavy whipping cream
- 1 14.4 ounce (408 g) box of graham crackers
For the ganache:
- 9 ounces (255 g) semisweet chocolate, roughly chopped
- 1 tablespoon corn syrup
- 2/3 cup (160 ml) heavy cream
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Instructions
- Whisk together the pudding mix and milk.
- Use an electric mixer with a whisk attachment to whip the cream to stiff peaks. Fold into the pudding mixture.
- Place a single layer of graham crackers in the bottom of a 9" x13" pan. Break them as needed to fit well.
- Spread half of the pudding mixture over the graham crackers.
- Repeat the layers, and add another layer of graham crackers on top.
- Cover and chill for 1 hour.
- Place the chocolate and corn syrup in a heatproof bowl.
- Heat the cream in a saucepan over medium-low heat just until the cream comes to a low simmer. Pour over the chocolate, and let sit for 5 minutes. Then stir until smooth.
- Spread the ganache over the top layer of graham crackers. Refrigerate 8 hours or overnight before serving.
Notes
- Makes 16 generous servings but can easily be sliced into smaller pieces.
- Store in an airtight container in the refrigerator up to 4 days.
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