Chocolate Eclair Cake with Chocolate Ganache

This no-bake chocolate eclair cake recipe has layers of chocolate ganache, graham crackers, and vanilla pudding for an easy and classic dessert.

Why You'll Love This Dessert

• It's an ultra-easy, no-bake dessert. This chocolate eclair cake comes together with simple mixing and layering - no oven required! It's cool and refreshing, yet rich and creamy, making it ideal for summer gatherings and potlucks.
• The texture is spot-on. As the cake chills, the graham crackers soften into tender, cake-like layers between the smooth vanilla pudding filling. The chocolate ganache topping firms up just enough to add richness and structure without becoming hard.
• Made with simple, pantry-friendly ingredients. Everything in this recipe is easy to find and budget-friendly, and chances are you already have many of the ingredients on hand. No specialty ingredients required!

If you're a fan of no-bake dessert recipes, try these Peanut Butter Marshmallow Cookies and Puppy Chow Bites recipes, too!

Ingredient Notes

For Eclair Cake Base

• 6.8 oz instant vanilla pudding mix - Be sure to use instant pudding, not cook-and-serve. Instant pudding is essential for proper setting in this no-bake chocolate eclair cake. This equals about two standard 3.4-oz boxes.
• ½ cup powdered sugar - Adds extra sweetness and creates a smoother, richer pudding filling than pudding mix alone.
• 2 teaspoons vanilla extract - Enhances the vanilla flavor and keeps the filling from tasting flat.
• 1½ cups cold half-and-half - Provides a creamy, luscious texture without making the filling overly heavy. For an even richer result, you can substitute heavy cream.
• 1½ cups cold whole milk - Whole milk keeps the filling creamy, but 2% or skim will work if needed. Make sure both the milk and half-and-half are very cold, as cold liquid is key for the pudding to set properly.
• 8 ounces whipped topping - Lightens the pudding mixture and gives the filling its signature fluffy texture. You can substitute about 3 cups homemade whipped cream if preferred; be sure it's fully thawed (or freshly whipped) before folding in.
• 14.4 oz graham crackers - Classic honey grahams work perfectly, but cinnamon-sugar grahams add extra warmth and flavor. For a more chocolate-forward dessert, chocolate graham crackers are also a great option.

For Chocolate Ganache Topping

• 1 cup semi-sweet chocolate chips - Semi-sweet chocolate gives the ganache rich flavor with just enough bite to balance the sweet filling. Even if you don't love dark chocolate, this topping won't taste bitter.
• ½ cup (1 stick) butter - Butter is essential for a smooth, glossy ganache. Substituting margarine or spreads will affect both texture and flavor, so stick with real butter here.
• 2 teaspoons vanilla extract - Adds depth and rounds out the chocolate flavor without overpowering it.
• ½ cup half-and-half - Helps create a pourable, creamy ganache that spreads easily over the cake before setting.
• Pinch of salt - Enhances the chocolate flavor and balances the sweetness of the ganache.
• ⅓ cup cocoa powder - Intensifies the chocolate flavor and gives the topping its classic eclair-style richness.
• 1½ cups powdered sugar - Powdered sugar dissolves smoothly into the ganache for a silky finish. Avoid granulated sugar, which can make the topping grainy.

Recipe Additions & Variations

This chocolate eclair cake doesn't need much to be great, but a few simple tweaks can change the flavor or texture if you want to mix things up:

• Add extra chocolate: Stir 1 cup mini semi-sweet chocolate chips into the vanilla pudding mixture before assembling for little bursts of chocolate in every bite.
• Swap the topping: Replace the homemade ganache with chocolate frosting for a lighter, creamier finish. One standard container will cover the cake. Tip: Microwave the frosting for about 30 seconds to make it easy to spread.
• Change the pudding flavor: Banana, chocolate, or white chocolate pudding mixes all work well and give the cake a fun twist. Just make sure to use instant pudding!
• Lighten it up: Use sugar-free pudding mix, skim milk, and fat-free whipped topping to reduce calories without sacrificing too much flavor.

Storage & Leftovers

STORAGE: This cake stores wonderfully in the refrigerator for up to 4 days after preparation. Make sure to seal it in an airtight container. I would wait to slice your cake until just before serving.

FREEZING: This is not a recipe for freezing. The soft texture of the graham crackers and the rich bite of the ganache tend to break down when frozen.

Leslie's Helpful Recipe Tips

• This is a perfect recipe to make in advance. Prepare up to 24 hours before you're planning on serving the cake.
• My chocolate eclair cake is prepared in a glass 8x8" Pyrex baking dish. If you're planning on putting a lid on the cake before serving, I'd recommend using a 9x13" dish instead so you don't crush the ganache.
• You can plan on this cake feeding roughly 12-16 people, depending on the size of the slices. If you need to stretch the recipe servings even further, try putting your cake in a 9x13" dish. The cake slices will be flatter (& less pretty), but you'll be able to make 16-20 servings.
• If you want clean slices of cake that show the layers, make sure your cake is nice and chilled before cutting.

FAQ & Troubleshooting

I want to see this recipe in action! 🍫 Tag me on social media with your recipe pictures @lambertslately. Or, leave a comment/review ⭐️ below letting me know how it turned out!

Chocolate Eclair Cake

By: Leslie Lambert

This no-bake chocolate eclair cake recipe combines layers of chocolate ganache, graham crackers, and vanilla pudding for an easy and classic dessert!

4.91 from 40 votes

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Refrigeration Time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 16

Calories 395 kcal

Ingredients

  

1x2x3x

• ▢ 6.8 oz vanilla instant pudding mix (2 standard boxes)
• ▢ ½ cup powdered sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 1.5 cups cold half and half
• ▢ 1.5 cups cold whole milk
• ▢ 8 oz whipped topping thawed
• ▢ 14.4 oz graham crackers

Chocolate Ganache Topping

• ▢ 1 cup semi-sweet chocolate chips
• ▢ ¼ cup butter
• ▢ 2 teaspoon vanilla extract
• ▢ ½ cup half and half
• ▢ pinch salt
• ▢ 1 ½ cups powdered sugar
• ▢ ⅓ cup cocoa powder

Instructions

 

• In a large bowl, whisk or beat together the instant pudding mix, powdered sugar, vanilla extract, cold milk, and half-and-half until smooth. Refrigerate for at least 30 minutes, until thick but still spreadable.
• Fold the whipped topping into the chilled pudding mixture until fully combined.
• Layer graham crackers in the bottom of an 8×8-inch baking dish. Spread half of the pudding mixture over the crackers.
• Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
• In a microwave-safe measuring cup, combine the chocolate chips, half-and-half, butter, salt, and vanilla extract. Microwave in 30-second intervals, stirring between each, until melted and smooth.
• Stir in the powdered sugar and cocoa powder until the ganache is smooth.
• Pour the warm ganache over the top graham cracker layer and spread evenly to the edges. Refrigerate overnight before slicing and serving.

Notes

• This is a no-bake icebox dessert and requires chilling time. For best results and clean slices, refrigerate overnight before serving.
• Use instant pudding mix only; cook-and-serve pudding will not set properly.
• Make sure all dairy ingredients are very cold to help the pudding thicken correctly.
• Graham crackers will soften as the cake chills, creating tender, cake-like layers.
• You can substitute about 3 cups homemade whipped cream for the whipped topping if desired.
• Pour the ganache while it's warm and pourable so it spreads evenly.
• Store leftovers covered in the refrigerator for up to 4 days. Freezing is not recommended.

Nutrition Facts

Calories: 395kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 22mgSodium: 307mgPotassium: 230mgFiber: 3gSugar: 40gVitamin A: 249IUVitamin C: 0.3mgCalcium: 102mgIron: 2mg

Tried this recipe?Rate it in the comments below!