No-Bake Chocolate Eclair Cake Recipe
Who doesn't love a recipe that requires little fuss and absolutely no baking time? That answer is no one, because to know an easy recipe is to love it. This no-bake chocolate eclair cake is not only delicious, but it's super easy to makee. This is great for a beginner baker, but it's also a great recipe to make with the kiddos. The layer of graham crackers, followed by creamy pudding and a chocolate ganache spread on top, ensures that you get a little bit of everything in each bite.
Recipe developer Feta Topalu came up with this delicious recipe that will change how you make your eclairs. "This no-bake eclair cake is easy and simple to make. It can be made ahead of time, and is wonderful for feeding a crowd," Topalu raves. "What I love best about this no-bake eclair cake is that it doesn't require any special baking skills or technique. This cake is achievable, even for a novice."
Gather the ingredients for this no-bake chocolate eclair cake
To make this recipe, you will only need a handful of ingredients, including instant vanilla pudding, whole milk, heavy whipping cream, whipped topping, graham crackers, and semi-sweet chocolate chips. Once you have those items, you can make this delicious, no-bake chocolate eclair recipe.
Whisk the milk and pudding together
In a large bowl, whisk together the instant vanilla pudding and the milk until combined. Next, fold in the whipped topping until well-combined.
Layer the eclair cake
Arrange ½ of the graham crackers on the bottom of a 9-x13-inch baking dish. Spread ½ the vanilla pudding mixture evenly over the graham crackers, and then add another layer of graham crackers on top of the pudding.
Next, add the remaining pudding over the graham crackers, making sure to spread the layer evenly. Cover the dish with plastic wrap and chill in the fridge.
Make the ganache
While the dessert chills, make the chocolate ganache. Add the heavy cream to a saucepan over medium heat, and cook it for about 2 to 4 minutes, until hot but not boiling. Remove the pan from the heat, and add the chocolate chips, waiting a minute before you stir the mixture. Continue mixing until a smooth ganache forms.
Add the ganache to the cake
Take the cake out of the fridge, and pour the ganache over the top. Use the back of a spoon to spread the chocolate evenly over the top. Re-cover the baking dish, and place it back in the fridge to cool for at least 4 hours.
"The graham cracker layers need time to soften up, and absorb the vanilla pudding. Resting this eclair cake for at least 4 hours is necessary, but overnight is best," Topalu notes.
Serve and enjoy
After the eclair cake has sufficiently chilled, remove the no-bake chocolate eclair cake from the fridge, and serve. This goes great on its own, but we also recommend serving it with a glass of milk or a cup of coffee. "To store any leftover cake, wrap the baking dish with plastic wrap, and store in the refrigerator for up to 4 days," Topalu notes.
- 2 3.5-ounce packs instant vanilla pudding
- 2 ½ cups whole milk
- 8 ounces whipped topping, thawed
- 24 graham crackers
- 1 cup heavy whipping cream
- 1 cup semi-sweet chocolate chips
- Whisk together the instant vanilla pudding, and milk in a large bowl. Stir in the whipped topping, until well combined.
- Arrange ½ of the graham crackers in the bottom of a 9-x13-inch baking dish. Spread ½ of the vanilla pudding evenly over the graham crackers. Add a second layer of graham crackers over the pudding, then spread the remaining vanilla pudding on top. Cover the baking dish with plastic wrap, and transfer it to the refrigerator to chill.
- Heat the heavy cream in a saucepan over medium heat for about 2 to 4 minutes until hot, but not boiling. Remove the saucepan from the heat, add the chocolate chips, and wait 1 minute before mixing. Mix until a smooth ganache forms.
- Pour the ganache over the cake, and spread it out with the back of a spoon. Cover the baking dish, and transfer back into the refrigerator for at least 4 hours before serving.
| Calories per Serving | 800 |
| Total Fat | 41.2 g |
| Saturated Fat | 22.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 93.2 mg |
| Total Carbohydrates | 103.3 g |
| Dietary Fiber | 3.6 g |
| Total Sugars | 69.6 g |
| Sodium | 798.6 mg |
| Protein | 10.2 g |
