Chocolate Éclair Cake
This showstopper of a no-bake cake is as easy to assemble as it will be to devour.
Serves16
Prep15 minutes
Cook1 minute to 2 minutes
Chocolate éclair cake is an outrageously easy-to-make icebox cake that looks like an éclair if it were cake. Think of it like an éclair that exists in an alternate universe. In this version of reality, the dessert can be assembled in minutes and requires zero time over a hot stove or oven. Oh, and there’s no piping involved, either. Sound too good to be true? Just wait until you taste it.
When this chocolate éclair cake went viral on social media, many renditions were made with store-bought chocolate frosting on top. While fine, we figured that you’re already making so many shortcuts using ready-made foods, that you can splurge and whip up a quick ganache instead. This one swap makes a big difference in terms of the cake resembling a true éclair.
What Is Chocolate Eclair Cake Filling Made Of?
You only need five main ingredients to make a chocolate éclair cake, all of which are easily found at most grocery stores.
- Instant vanilla pudding mix
- Milk
- Cool Whip
- Graham crackers
- Chocolate chips
Can You Make Chocolate Éclair Cake from Scratch?
The draw of this recipe is that you don’t need to made all the layers from scratch, but we get that not everyone wants to eat boxed pudding mix and Cool Whip, even on rare occasions. Every component can be homemade instead of store-bought — we just haven’t tried it.
How Long Does Chocolate Éclair Cake Last in the Fridge?
Chocolate éclair cake will keep tightly covered in the fridge for up to five days and in the freezer for up to two months. Let it thaw in the refrigerator overnight before enjoying.
Chocolate Éclair Cake Recipe
This showstopper of a no-bake cake is as easy to assemble as it will be to devour.
Prep time 15 minutes
Cook time 1 minute to 2 minutes
Serves 16
Nutritional Info
Ingredients
- 3 (3.4-ounce) packages
instant vanilla pudding
- 1 quart
(4 cups) whole milk
- 1 (8-ounce) tub
Cool Whip
- 1 (14.4-ounce) box
graham crackers (26 to 28 graham cracker sheets)
- 1 cup
dark chocolate chips (about 6 1/2 ounces)
- 3/4 cup
heavy cream
- 1/4 cup
light corn syrup
- 1/8 teaspoon
kosher salt
Instructions
Place 3 (3.4-ounce) packages instant vanilla pudding and 1 quart whole milk in a large bowl and whisk until smooth. Add 1 (8-ounce) tub Cool Whip and use a flexible spatula to gently fold together until well combined.
Arrange a layer of graham crackers (about 1 sleeve) in 9x13-inch baking dish, breaking the crackers as needed to fit. Spread half of the pudding mixture evenly over the graham crackers. Arrange a second layer of graham crackers on top of the pudding mixture. Spread the remaining pudding mixture over the top. Finish with a third layer of graham crackers.
Place 1 cup dark chocolate chips, 3/4 cup heavy cream, 1/4 cup light corn syrup, and 1/8 teaspoon kosher salt in a medium microwave-safe bowl. Microwave on HIGH in 15-second increments, stirring after each increment, until the chocolate is melted and the mixture is completely smooth, about 1 minute total. (Alternatively, heat in a small saucepan on the stovetop over low heat.)
Pour the chocolate mixture evenly over the top layer of graham crackers. Smooth it out with the spatula. Cover the baking dish and refrigerate for at least 8 hours or up to overnight before cutting and serving.
Recipe Notes
Storage: The chocolate éclair cake can be covered and refrigerated for up to 5 days or frozen for up to 2 months. Let it thaw in the refrigerator overnight before serving.