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The Most Delicious No Bake Chocolate Éclair Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 102 reviews
  • Author: Jaden
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: overnight (approx. 12 hours 30 minutes including chilling time)
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This No Bake Chocolate Éclair Cake is a deliciously easy dessert featuring layers of instant French vanilla pudding, graham crackers, and a rich homemade chocolate ganache. Perfect for any occasion, this cake requires no baking and relies on chilling time to set, making it a quick yet impressive treat loved by the whole family.

Ingredients

Scale

Pudding Mixture

  • 2 (3.4-ounce) boxes instant French vanilla pudding
  • 2 3/4 cups cold whole milk
  • 2 tsp vanilla extract
  • 1 (8-ounce) container Cool Whip, thawed

Base Layers

  • 1 (14.4-ounce) box graham crackers

Chocolate Ganache

  • 2 cups semisweet chocolate chips
  • 1 cup heavy cream

Instructions

  1. Prepare the pudding mixture: Whisk together the instant French vanilla pudding mix, cold whole milk, and vanilla extract in a large bowl. Follow the package directions and let the mixture stand for about 5 minutes until it sets slightly. Then, gently fold in the thawed Cool Whip to create a creamy pudding layer.
  2. Assemble the first graham cracker layer: Arrange one sleeve of graham crackers in a single layer at the bottom of a 13- x 9-inch baking pan. If necessary, break or cut graham crackers to fit snugly side by side to form the base.
  3. Layer pudding and graham crackers: Spoon half of the pudding mixture evenly over the graham crackers. Next, place another sleeve of graham crackers on top, creating a second layer. Repeat this layering process by adding the remaining pudding mixture and finishing with the last sleeve of graham crackers on top.
  4. Chill the layered cake: Cover the baking pan and refrigerate the assembled cake for at least 1 hour. This allows the graham crackers to soften as they absorb moisture from the pudding.
  5. Make the chocolate ganache: Place the semisweet chocolate chips in a medium heatproof bowl. In a medium saucepan, heat the heavy cream over medium heat until small bubbles appear around the edges (do not boil). Pour the hot cream over the chocolate chips and let sit for 5 minutes to soften. Stir gently until the ganache becomes smooth and glossy.
  6. Apply the ganache topping: Allow the ganache to cool or refrigerate briefly until it thickens to a spreadable consistency. Spread the ganache evenly over the top layer of graham crackers. Return the cake to the refrigerator and chill overnight to set completely.
  7. Serve the cake: After chilling, remove the cake from the refrigerator and cut into squares. Serve chilled for the best flavor and texture.

Notes

  • This dessert requires no baking, making it quick and easy to prepare.
  • For best results, make sure the pudding mixture is fully set before layering.
  • If graham crackers break, simply patch pieces together to cover the surface.
  • The cake needs to be refrigerated overnight for the best texture and flavor.
  • Cool Whip adds a creamy, light texture; you can substitute with whipped cream if desired.
  • Use high-quality semisweet chocolate chips for the ganache to ensure a rich chocolate flavor.
  • This recipe serves about 12 people, making it ideal for gatherings and potlucks.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 320
  • Sugar: 26g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://yummyhere.com/the-most-delicious-no-bake-chocolate-eclair-cake-recipe/