Description
This luxurious no-bake Chocolate Eclair Cake offers a creamy, layered dessert with crisp graham crackers, smooth vanilla pudding filling, and a rich chocolate ganache topping. Perfect for make-ahead occasions, it delivers elegant slices with a melt-in-your-mouth texture that mimics the flavors of classic chocolate eclairs without baking.
Ingredients
Scale
Crust and Layers
- About 24 full sheets graham crackers (≈240 g, enough for 3 snug layers)
Cream Filling
- 2 boxes instant vanilla pudding mix (3.4 oz/96 g each)
- 3 cups cold milk (720 ml)
- 8 oz (226 g) cream cheese, softened
- â…“ cup (40 g) powdered sugar
- 1 tsp (5 ml) vanilla extract
- 8 oz (225 g) whipped topping, thawed (or fresh whipped cream)
Chocolate Ganache Topping
- 8 oz (225 g) semisweet chocolate, chopped
- 1 cup (240 ml) heavy cream
- 1 Tbsp (14 g) butter (optional, for shine)
- ½–1 tsp espresso powder (optional, for deeper chocolate notes)
- Pinch of flaky sea salt (optional, for finishing)
Garnishes (Optional)
- Chocolate shavings
- Fresh berries
- Toasted nuts
Optional Shortcuts & Variations
- Warm 1 tub (≈16 oz/454 g) chocolate frosting for an easy glaze instead of ganache
- Use gluten-free graham-style crackers for a gluten-free version
- Swap in chocolate pudding for part or all of the vanilla pudding
- Add a thin layer of sliced strawberries or drizzle peanut butter between cream layers
Instructions
- Prep the Pan: Line a 9×13 inch pan with parchment paper, leaving two short overhangs for easy lifting of the finished cake.
- Layer the Crackers: Arrange a snug first layer of graham crackers on the bottom of the pan, trimming to fit edge-to-edge with no gaps to prevent shifting.
- Make the Cream Filling: In a bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and lump-free. In a separate bowl, whisk instant vanilla pudding mix with cold milk for 1–2 minutes until thick and glossy.
- Fold in Whipped Topping: Gently fold the whipped topping (or fresh whipped cream) into the pudding mixture until light and airy, taking care not to overmix.
- Assemble Layers: Spread half of the cream filling evenly over the first cracker layer, smoothing to the edges with an offset spatula. Add a second layer of crackers, pressing lightly, then spread the remaining cream on top. Finish with a third cracker layer, aligned neatly for clean edges.
- Prepare the Chocolate Ganache: Place chopped semisweet chocolate in a heat-safe bowl. Heat heavy cream until steaming but not boiling, then pour over the chocolate. Let sit for 2–3 minutes to soften, then whisk slowly from the center outward until smooth and silky. Stir in butter for shine and espresso powder for enhanced flavor if desired.
- Glaze the Cake: Pour the ganache evenly over the top cracker layer, tilting the pan to allow it to self-level. Use a spatula to smooth the surface to a glassy finish. Optionally, sprinkle a pinch of flaky sea salt over the ganache.
- Chill to Set: Cover the pan loosely with plastic wrap, tenting it so it doesn’t touch the ganache. Chill in the refrigerator for at least 6–8 hours, preferably overnight, to develop luxurious texture and clean sliceability.
- Slice and Serve: Before slicing, warm a sharp knife under hot water, dry it, and cut straight down in clean motions, wiping the knife between cuts. Use a thin spatula to lift slices. Garnish with chocolate shavings, fresh berries, or toasted nuts if desired.
- Tips for Success: If the filling feels too loose, refrigerate for 5–10 minutes then fold once more. If the ganache is too thick, whisk in 1–2 teaspoons of warm cream; if too thin, cool it for 5 minutes before pouring. For transport, keep the cake chilled and uncut until serving.
Notes
- This recipe is designed for a 9×13 inch pan and yields 12–16 servings; halve the ingredients for a smaller 8×8 inch pan.
- To make this gluten-free, substitute regular graham crackers with gluten-free graham-style crackers.
- For a quicker chocolate topping, use warmed canned chocolate frosting instead of ganache.
- Flavor variations include replacing some or all vanilla pudding with chocolate pudding, or adding a layer of sliced strawberries or peanut butter for extra taste.
- The cake requires chilling time of at least 6–8 hours, but overnight chilling gives the best sliceable texture.
