Easy No Bake Chocolate Eclair Cake with Graham Crackers

Prep Time 25 mins

Total Time 4 hrs 25 mins

Cooking Method: Simmering

Cuisine: American

Courses: Dessert

Difficulty: Beginner

Servings: 12

Calories: 320

Description

Make this easy no bake chocolate eclair cake with layers of graham crackers, creamy vanilla pudding, and rich chocolate ganache, a quick, indulgent dessert with no oven required.

Ingredients

For the Vanilla Pudding Layer

2 boxes of instant vanilla pudding mix (each 3½ oz)
3½ cups of cold whole milk
8 oz container of thawed Cool Whip
1 cup of heavy whipping cream
2 teaspoons of pure vanilla extract
A tiny pinch of kosher salt (optional)

For the Graham Cracker “Cake” Layers

16 oz box of graham crackers (about 3 to 4 sleeves)

For the Chocolate Ganache Topping

2 cups of semisweet chocolate chips
1 cup of heavy cream
1 tablespoon light corn syrup for glossier finish (optional)

Instructions

1
Prep Your Pan
- Begin by lightly buttering or spraying a 9x13-inch baking dish.
- While not strictly necessary for non-stick pans, this small step can assist in cleaning slices later.
- This pan size is standard for the chocolate eclair cake recipe, ensuring adequate layers and servings.
2
Prepare the Pudding Mixture
- In a large mixing bowl, combine the instant vanilla pudding mix, cold whole milk, and pure vanilla extract.
- Whisk these ingredients vigorously for about 2 to 3 minutes until the mixture is smooth and thoroughly combined.
- This sustained whisking is crucial to ensure the pudding fully hydrates and thickens properly, preventing any lumps.
3
Let Pudding Set
- Allow the pudding mixture to stand undisturbed for approximately 5 minutes.
- This brief resting period is vital; it gives the starches in the pudding mix time to fully absorb the liquid and set, creating a stable, firm base for your layers.
4
Fold in Cool Whip
- If you are using Cool Whip, gently fold the thawed Cool Whip into the slightly set pudding mixture until it is just combined and smooth.
- The key here is gentleness, as it helps maintain the airy texture of the whipped topping, contributing to a lighter filling.
5
Whip & Fold Heavy Cream
- If you are opting for heavy whipping cream, in a separate, chilled bowl, use an electric mixer (either handheld or a stand mixer with a whisk attachment) to whip the cold heavy cream until stiff peaks form.
- Once whipped, gently fold this homemade whipped cream into the set pudding mixture until it is just combined.
- This method yields a filling that is noticeably lighter, richer, and more luxurious in texture and flavor.
6
Layer the Base
- Arrange a single layer of graham cracker squares neatly across the bottom of your prepared 9x13-inch pan.
- Think of this as a culinary Tetris game; don't hesitate to break or cut the crackers to fit snugly into any gaps.
- Creating a tight, even layer is essential for a uniform "cake" texture once the crackers soften.
7
Add First Pudding Layer
- Spoon half of your prepared pudding mixture evenly over this first layer of graham crackers.
- Using an offset spatula is highly recommended here, as it allows for smooth, consistent spreading right to the edges of the pan, ensuring every cracker gets its share of creamy goodness.
8
Add Second Cracker Layer
- Place another single layer of graham crackers directly on top of the first pudding layer mixture.
9
Add Final Pudding Layer
- Spoon the remaining pudding mixture over this second cracker layer, again spreading it evenly and gently.
10
Add Final Cracker Layer
- Conclude your layering with a final layer of graham crackers on top.
11
Prep the Ganache
- Place your chocolate chips or roughly chopped chocolate into a medium, heatproof bowl.
12
Heat the Cream
- In a small saucepan, gently heat the heavy cream (and the optional corn syrup, if using) over medium heat.
- Watch it carefully and remove it from the heat as soon as small bubbles begin to form around the edges.
- It is crucial not to bring the cream to a rolling boil, as overheating can cause the ganache to separate and become oily, compromising its smooth texture.
13
Pour Cream Over Chocolate
- Immediately pour the hot cream over the chocolate chips.
- Resist the urge to stir for the first 5 minutes; allow it to stand undisturbed.
- This resting period gives the hot cream sufficient time to melt the chocolate evenly and thoroughly.
14
Stir Into Ganache
- After 5 minutes, begin stirring the mixture gently, starting from the center of the bowl and gradually working your way outwards.
- Continue stirring until the mixture transforms into a completely smooth, glossy, and beautifully emulsified chocolate ganache.
15
Cool the Ganache
- Allow the ganache to cool slightly at room temperature, stirring occasionally.
- The goal is for it to reach a spreadable consistency; it should be thick enough to hold its shape when spread but still fluid enough to pour smoothly.
- If it's too thin, it will run off the cake; if it's too thick, it will be difficult to spread evenly.
16
Spread Ganache Over Cake
- Once the ganache has reached the ideal consistency, pour it over the top layer of graham crackers, spreading it evenly to cover the entire surface of the cake, right to the edges of the pan.
17
Chill
- Cover the baking dish tightly with plastic wrap.
- For best results, press the plastic wrap directly onto the surface of the ganache.
- This prevents a "skin" from forming on the chocolate and helps to lock in moisture, which is essential for the graham crackers to soften properly.
- Refrigerate the cake for at least 4 hours at 35 to 40°F.
- However, for the absolute best results, allowing it to chill overnight (8 to 24 hours) is highly recommended.
- The longer it chills, the more thoroughly the graham crackers will absorb the moisture, achieving an irresistible, truly cake-like texture.
18
Serve & Enjoy
- When you're ready to serve your masterpiece, use a sharp knife.
- For perfectly clean, elegant slices, dip the knife in hot water and wipe it dry before each cut.
- This technique helps the knife glide smoothly through the chocolate ganache and the creamy layers, ensuring a beautiful presentation.
- Spoon or slice and serve this delightful chocolate eclair cake.

Nutrition Facts

Servings 12

Serving Size 1 piece

Amount Per Serving
Calories 320kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 9g45%
Cholesterol 18mg6%
Sodium 280mg12%
Potassium 190mg6%
Total Carbohydrate 45g15%
Dietary Fiber 1g4%
Sugars 33g
Protein 3g6%

Calcium 120 mg
Iron 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use Cold Ingredients: Cold milk and cream help the pudding set faster and firmer.
High‑Quality Chocolate: Semi‑sweet chips work great, but chopped couverture yields an even richer ganache.
Softened Crackers: Let the cake chill sufficiently; too little chill time yields crunchy crackers instead of cake‑like layers.
Make‑Ahead: This dessert improves in flavor overnight, making it perfect for parties.

Keywords: chocolate eclair cake, eclair dessert, no bake chocolate eclair cake, eclair cake recipes, no bake eclair cake with graham crackers, chocolate eclair, quick dessert recipes, eclair cake, chocolate eclair dessert, no bake eclair cake, no bake eclair cake with pudding, eclair cake recipe, easy chocolate eclair cake, easy no bake eclair cake with pudding