Irresistible Chocolate Éclair Cake
Chocolate Éclair Cake is a no-bake dessert made with layers of graham crackers, creamy vanilla pudding, and rich chocolate ganache. It’s quick to assemble, perfectly chilled, and irresistibly delicious—ideal for family gatherings or special occasions.
Equipment
- Mixing bowl
- Whisk
- Spatula
- 9×13-inch baking dish
- Saucepan
Ingrédients
Main Ingredients
- 2 packs graham crackers regular or gluten-free
- 2 cups vanilla pudding mix
- 3 cups milk cold
- 1 tub (8 oz) whipped topping
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream for ganache
- 1 tsp vanilla extract
Instructions
- Gather all ingredients and tools, including a mixing bowl, whisk, spatula, and 9x13 inch baking dish.
- In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened, about 5 minutes.
- Fold in the whipped topping gently until the mixture is light and fluffy.
- Layer graham crackers on the bottom of the baking dish.
- Spread half of the pudding mixture evenly over the graham crackers.
- Add another layer of graham crackers, then spread the remaining pudding mixture.
- Finish with a final layer of graham crackers on top.
- To make the ganache, heat the heavy cream in a saucepan until it just begins to simmer, then remove from heat and stir in chocolate chips until smooth.
- Pour the ganache over the top layer of graham crackers and spread evenly.
- Cover and refrigerate for at least 4 hours or overnight to set before serving.
Notes
Allow the cake to chill overnight for the best flavor and texture. You can substitute chocolate pudding for vanilla or add fresh fruit between layers for variety. Garnish with nuts, shaved chocolate, or whipped cream for a special touch.