This No-Bake Chocolate Eclair Cake is filled with a rich vanilla cream that is layered between graham crackers and topped with chocolate ganache. It can be whipped up in less than 20 minutes and is perfectly smooth and delicious!
Quick Tips
- Make sure to use instant vanilla pudding in a 3.4 oz box, not family size
- Sub the homemade whipped cream with 8 ounces of cool whip, if desired
- Allow the dessert to set in the fridge for at least one hour before serving
Equipment
- 8×8 baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Silicone spatula or spoons
Ingredient Notes
- Instant vanilla pudding: use a 3.4 ounce box, you can also use sugar-free pudding, if desired
- Milk: to make the vanilla pudding
- Heavy cream: sub the homemade whipped cream for 8 ounces of cool whip, if desired. Heavy cream is also used in the ganache topping
- Powdered sugar: for the homemade whipped cream
- Vanilla extract: for the homemade whipped cream
- Graham crackers: about 12-14 crackers are needed
- Semi-sweet chocolate chips: baking chocolate also works (9 ounces), you can use dark chocolate or milk chocolate as well (just not bittersweet or unsweetened)
How to make No-Bake Chocolate Eclair Cake
This no-bake dessert is very simple to make and can be divided into three simple steps!
- Make the vanilla cream filling
- Make the chocolate topping
- Assemble the cake
How to make the vanilla cream filling
Make the vanilla pudding by combining two cups of cold milk and pudding mix. Mix well with a whisk or fork until it thickens.
Use a hand mixer or stand mixer fitted with the whisk attachment to make the whipped cream. Combine cream, powdered sugar and vanilla extract. Beat until stiff peaks form. You can sub the homemade whipped cream for 8 ounces of cool whip, if desired.
Gently fold the whipped cream into the pudding using a wooden spoon or rubber spatula. Mix until combined.
How to make the chocolate topping
Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring often. You can also heat the cream in the microwave, just take care not to overheat it. Heat for 30 seconds in the microwave then stir.
Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted. Set aside to cool. If you are using the microwave, add the chocolate to the hot cream and stir. Heat again in the microwave in 15 seconds increments, if needed, until the mixture is smooth.
How to assemble the cake
Line the bottom of a 8×8 or 9×9 pan with graham crackers. Break them into pieces to fill the entire bottom of the pan.
Pour half of the filling mixture over the graham crackers and spread evenly.
Cover the layer of cream filling with an additional layer of graham crackers.
Next, pour the remaining filling over the graham crackers and spread evenly.
Top with the remaining graham crackers, completely covering the filling.
Pour chocolate ganache topping over the graham crackers and spread evenly. Allow it to set in the fridge for 1-2 hours, then enjoy!
Try these other no-bake desserts!
- Cookie Dough Truffles
- No-Bake Frozen Peanut Butter Cheesecake
- No-Bake Butterfinger Cream Pie
- Pumpkin Pie Truffles
No Bake Chocolate Eclair Cake
Ingredients
Equipment
Method
- Make the vanilla pudding by combining two cups of cold milk and pudding mix. Mix well with a whisk or fork until it thickens. Set aside.
- Use a hand mixer or stand mixer fitted with the whisk attachment to make the whipped cream. Combine cream, powdered sugar and vanilla extract. Beat until stiff peaks form.
- Gently fold the whipped cream into the pudding using a wooden spoon or rubber spatula. Mix until combined.
- Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring often
- Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted. Set aside to cool.
- Line the bottom of a 8×8 or 9×9 pan with graham crackers. Break them into pieces to fill the entire bottom of the pan.
- Pour half of the filling mixture over the graham crackers and spread evenly.
- Cover the filling with an additional layer of graham crackers.
- Pour the remaining filling over the graham crackers and spread evenly.
- Top with the remaining graham crackers, completely covering the filling.
- Pour chocolate ganache topping over the graham crackers and spread evenly.
- Place in the fridge for at least 2 hours before enjoying!
bedava says
I cannot thank you enough for the post. Thanks Again. Fantastic. Devin Samuele Meara
Maria says
Simple but a delicious dessert. Enjoyed it! Thank you for this awesome recipe.
Laura Clark says
Great recipe but it makes too much ganache. Cut the ganache recipe in half
Jaimie says
This is very good and simple to make. I had some graham crackers and Hershey bars left over from s’mores and used the crackers and the chocolate bars in place of the chocokate chips. It was delicious. I also put a layer of ganache after the second layer of crackers so it wasn’t all on top of the very last layer. It is really good. Thank you for the recipe.
Mary Kay Holzerland says
Hello, I was watching Twin Cities Live today
We are hosting a party Saturday and would like to make this
I see it is to be made and served in 2 hours
Can I make it , assemble it the day before? Plz advise anxious to try it, thanks Happy New Year
Jackie says
Yes absolutely! I think that it actually tastes better if it sets for longer.
Mary says
Me again, I was reading the recipe and it said, to break the graham crackers, in small little pieces? Or snap the whole crackers into 8 pieces? Pls advise, thank you
Jackie says
Just break them enough to line the pan. You can keep the pieces large if they fit!