Cake

No-Bake Chocolate Éclair Cake

Imagine a dessert that combines the best of a chocolate éclair and Boston cream pie—this cake is exactly that!

With layers of creamy vanilla pudding, graham crackers, and rich chocolate ganache, it’s an easy no-bake treat that everyone will love.

Ingredients

For the cake:

  • 2 (3.4 oz) packages instant French vanilla pudding
  • 3 cups whole milk
  • 8 oz container whipped topping, thawed
  • 14 oz box graham crackers

For the ganache:

  • 1 1/2 cups semisweet chocolate chips
  • 1 cup heavy cream
  • 1 tbsp unsalted butter

Instructions

Step 1: In a large bowl, whisk together instant pudding and milk for 2 minutes. Fold in the whipped topping.

Step 2: In a 9×13-inch dish, layer graham crackers on the bottom, then spread half of the pudding mixture over them.

Add another layer of graham crackers, then the remaining pudding mixture, followed by a final layer of graham crackers.

Step 3: Cover and refrigerate for at least 1 hour or up to 24 hours.

Step 4: To make the ganache, heat the cream and butter in a saucepan until small bubbles form around the edges (do not boil).

Pour the hot cream over the chocolate chips and let sit for 10 minutes.

Step 5: Stir the cream and chocolate together until smooth, then pour over the top graham cracker layer. Spread evenly.

Step 6: Cover and chill for at least 8 hours or up to 2 days. The longer it chills, the softer the graham crackers will become. Slice and serve.

Frequently Asked Questions (FAQs)

1. Can I use different flavored pudding?

Yes, feel free to experiment with flavors like chocolate or butterscotch.

2. How long can I store this cake?

It can be stored in the fridge for up to 3 days.

3. Can I use a different topping instead of ganache?

You can use chocolate frosting or even a store-bought ganache for convenience.

4. Can I make this cake ahead of time?

Yes, it’s even better when made a day ahead as it allows the graham crackers to soften.

5. What can I serve with this cake?

Serve it with fresh berries or a dollop of whipped cream for extra indulgence.

No-Bake Chocolate Éclair Cake

Imagine a dessert that combines the best of a chocolate éclair and Boston cream pie—this cake is exactly that!

Ingredients
  

For the cake:

  • 2 packs instant French vanilla pudding (3.4 oz each)
  • 3 cups whole milk
  • 8 oz container whipped topping thawed
  • 14 oz box graham crackers

For the ganache:

  • 1 1/2 cups semisweet chocolate chips
  • 1 cup heavy cream
  • 1 tbsp unsalted butter

Instructions
 

  • In a large bowl, whisk together instant pudding and milk for 2 minutes. Fold in the whipped topping.
  • In a 9×13-inch dish, layer graham crackers on the bottom, then spread half of the pudding mixture over them.
  • Add another layer of graham crackers, then the remaining pudding mixture, followed by a final layer of graham crackers.
  • Cover and refrigerate for at least 1 hour or up to 24 hours.
  • To make the ganache, heat the cream and butter in a saucepan until small bubbles form around the edges (do not boil).
  • Pour the hot cream over the chocolate chips and let sit for 10 minutes.
  • Stir the cream and chocolate together until smooth, then pour over the top graham cracker layer. Spread evenly.
  • Cover and chill for at least 8 hours or up to 2 days.
  • The longer it chills, the softer the graham crackers will become. Slice and serve.

Related posts

Coconut Cream Poke Cake

Julia

Hawaiian Pineapple Cake

Julia

Malted Chocolate Raspberry Cake

Julia

Marble Chocolate Cake

Julia

Cherry Dr. Pepper Cake

Julia

Salted Caramel Pretzel Cheesecake

Julia