Chocolate Éclair Cake (Print version)
A no-bake Chocolate Éclair Cake with soft graham cracker layers, fluffy vanilla pudding cream, and a glossy chocolate topping.
# Ingredients:
For the cake layers
01 -
2 boxes (3.4 oz each / 96 g each) instant vanilla pudding mix
02 -
3 cups (720 ml) cold whole milk
03 -
1 container (8 oz / 225 g) whipped topping, thawed
04 -
1 box (14.4 oz / 408 g) honey graham crackers
For the chocolate topping
05 -
1 cup (170 g) semi-sweet chocolate chips
06 -
3/4 cup (180 ml) heavy cream
07 -
2 tablespoons (28 g) unsalted butter
08 -
1/8 teaspoon fine salt
# Instructions:
01 -
Whisk the instant pudding mix and cold milk in a large bowl for about 2 minutes, until thick. Fold in the thawed whipped topping until smooth and evenly combined.
02 -
Arrange a single layer of graham crackers in the bottom of a 9x13-inch baking dish. Break crackers as needed to cover the bottom.
03 -
Spread half of the pudding filling over the crackers. Add a second layer of graham crackers, spread on the remaining filling, then finish with a third layer of graham crackers.
04 -
Combine the chocolate chips, heavy cream, butter, and salt in a microwave-safe bowl. Microwave in 20-second bursts, stirring well each time, until smooth and glossy.
05 -
Let the ganache cool for 5 minutes, then pour it over the top graham cracker layer. Spread it evenly to the edges with an offset spatula.
06 -
Cover the dish without touching the chocolate topping. Refrigerate for at least 8 hours, preferably overnight, then slice cold.
# Good to know:
01 -
Chill time is essential and is not included in the prep or cook time.
02 -
Best texture comes after an overnight rest in the refrigerator.
03 -
Use instant pudding mix, not cook-and-serve pudding.