Dessertsbeyondfrosting
No-Bake Chocolate Eclair Cake
This easy no-bake chocolate eclair cake has a silky filling made with instant vanilla pudding, stacked with graham crackers, and topped with glossy chocolate ganache.
👥 12 Servings⏱️ Prep & Cook: 9h 10m⏳ Prep: 9h 10m👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pan
- spatula
- saucepan
📝 Preparation Steps
1
Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to ⏱️ 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating on medium to high speed until stiff peaks form.
2
In a medium-sized mixing bowl, mix the instant pudding packets and the cold milk until fully combined (at least ⏱️ 2 minutes). Set aside and allow the pudding to set for ⏱️ 10 minutes until firm.
3
Line the bottom of a 9×13 baking pan with a single layer of graham crackers, breaking them if necessary to fit. Set aside.
4
Once the pudding is set, fold the pudding into the whipped topping and carefully mix until fully combined.
5
Using an offset spatula, spread half of the whipped pudding mixture evenly over the graham crackers, and then place another layer of graham crackers on top. Spread the remaining whipped pudding mixture evenly over the second layer of graham crackers, and then place a final layer of graham crackers on top. Cover and place in the refrigerator for at least ⏱️ 1 hour.
6
Meanwhile, place the chopped chocolate in a medium, heat-proof bowl. In a small saucepan, heat the heavy cream until it barely starts to simmer. Pour the warm cream over the chopped chocolate and let it sit for ⏱️ 2 minutes. Using a small spatula or whisk, stir the chocolate and cream until they are fully combined. Stir in the light corn syrup. Set aside for ⏱️ 1-2 hours to come to room temperature and firm up a bit.
7
Spread the chocolate ganache evenly over the entire cake using an offset spatula. Cover and place back in the refrigerator for at least ⏱️ 7 hours or preferably overnight.
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