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