This nobake chocolate eclair cake recipe combines chocolate ganache, graham crackers, and vanilla pudding for an easy and classic dessert! Great for a summer potluck.
In a large bowl, whisk together pudding mix, ½ cup powdered sugar, 2 teaspoon vanilla extract, 1.5 cups cold milk, and 1 cup half and half. Whisk well and let set in the fridge for at least 30 minutes.
Once the vanilla pudding mixture is set, gently fold in whipped topping until well-incorporated.
Place a layer of graham crackers on the bottom of an 8x8" square baking dish. Layer half of the pudding mixture over the graham crackers. Repeat a layer of graham crackers, the remaining pudding mixture, and one more layer of graham crackers.
For Chocolate Ganache Topping
Combine semi-sweet chocolate chips, ⅓ cup half and half, butter, a pinch of salt, and 2 teaspoon vanilla extract in a microwave-safe bowl. Microwave in 30-second increments until contents are completely melted, stirring well in between. Once chocolate mixture is completely melted, add 1 ½ cups powdered sugar and ⅓ cup cocoa powder.
Pour chocolate ganache mixture over the top layer of graham crackers; spread to cover entire cake.
Let the chocolate eclair cake set in the fridge overnight before serving.
Notes
If you want clean slices of cake that show the layers, make sure your cake is nice and chilled before cutting.
My chocolate eclair cake is prepared in a glass 8x8" Pyrex 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.
If you need to stretch the recipe servings even further, try putting your cake in a 9x13" pan. The cake slices will be flatter (& less pretty), but you'll be able to make 16-20 servings.
This cake stores wonderfully in the refrigerator for up to 4 days after preparation. Make sure to cover it with plastic wrap or seal in an airtight container. I would wait to slice your cake until just before serving.
This is not a recipe for freezing. You want to keep those great textures in the graham crackers & chocolate ganache - the freezer isn't the place for those!
Variations & Additions:
Stir 1 cup of mini semi-sweet chocolate chips into the vanilla pudding mixture before assembling the cake.
Change the chocolate ganache to chocolate frosting for a lighter, creamier topping. One standard container of store-bought frosting would cover the cake. Tip: microwave your frosting for 30 seconds or so to make it super easy to spread.
If you'd like to change the flavor of the pudding, go for it! A banana pudding, chocolate pudding, or white chocolate pudding mix would be great with this recipe.
Looking to cut calories? You can use sugar-free pudding mix, skim milk, and fat-free whipped topping to lighten this cake up without sacrificing a ton of flavor.