Easy Chocolate Eclair Cake Recipe
This no-bake chocolate eclair cake features layers of graham crackers, creamy vanilla pudding, and chocolate ganache for all the flavors of a classic French pastry with none of the fuss. Make it ahead and let it chill overnight for the perfect dessert that serves a crowd.
Print Pin Servings: 13
Calories: 385kcal
Cost: $14
Equipment
- 13x9 inch baking dish
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
- Measuring cups and spoons
Ingredients
the Filling:
- 2 3.4 oz packages instant vanilla pudding mix
- 3 cups cold whole milk
- 1 8 oz container whipped topping, thawed
- 3 sleeves graham crackers approximately 27 crackers
the Chocolate Topping:
- ½ cup unsalted butter
- ⅓ cup unsweetened cocoa powder
- 1 cup powdered sugar
- ¼ cup whole milk
- 1 teaspoon vanilla extract
Instructions
Make Filling:
- Whisk pudding mix and cold milk until thickened (5 min)
- Fold in whipped topping until smooth
Layer Assembly:
- Line 13x9 pan with graham crackers
- Spread ½ pudding mixture
- Add second graham cracker layer
- Spread remaining pudding
- Top with final graham cracker layer
Make Topping:
- Melt butter in saucepan
- Whisk in cocoa powder
- Remove from heat
- Add sugar, milk, vanilla
- Whisk until smooth
- Cool 5 minutes
Finish:
- Pour topping over cake
- Spread evenly
- Refrigerate 8 hours or overnight
Notes
- Let stand 10 minutes before serving
- Use hot knife for clean cuts
- Graham crackers will soften as it chills
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 380mg | Potassium: 185mg | Fiber: 1g | Sugar: 26g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 120mg | Iron: 1.8mg