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Easy Chocolate Eclair Cake Recipe

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4.1 from 4 reviews

A delightful and easy-to-make chocolate eclair cake featuring layers of creamy vanilla pudding, whipped topping, and graham crackers, all topped with a rich, smooth chocolate glaze. Perfect for a no-bake dessert that sets beautifully in the refrigerator for a classic, indulgent treat.

  • Total Time: 8 hours 20 minutes
  • Yield: 16 servings

Ingredients

Eclair Filling

  • 2 (3.4-ounce boxes) Instant Vanilla Pudding Mix
  • 3 cups Milk
  • 1 (8-ounce container) Frozen Whipped Topping (thawed) or 8 ounces homemade whipped cream

Layers

  • 1 (14.4-ounce box) Graham Crackers

Chocolate Topping

  • 1 cup Milk
  • 2 ½ cups Semi-Sweet Chocolate Chips
  • Optional: Flaky Sea Salt for garnish

Instructions

  1. Make the eclair filling: In a 2-quart mixing bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until smooth and thickened. Gently fold in the thawed whipped topping until fully combined, creating a creamy filling.
  2. Build the layers: In a 9 x 13-inch baking dish, arrange an even layer of graham crackers, breaking pieces as necessary to fit. Spread half of the pudding mixture evenly over the cracker layer. Add another graham cracker layer, followed by the remaining pudding mixture, then a final layer of graham crackers on top.
  3. Make the chocolate topping: Warm 1 cup of milk until steaming but not boiling. Remove from heat and add the semi-sweet chocolate chips. Let sit for 5 minutes, then stir until the chocolate is completely melted and the topping is smooth and glossy.
  4. Finish the cake: Pour the warm chocolate topping evenly over the top graham cracker layer. Spread it to the edges with a spoon or offset spatula for full coverage.
  5. Refrigerate: Cover the dish and refrigerate the cake for at least 8 hours or overnight to allow it to set firmly and the layers to meld together properly.
  6. Serve: Before serving, sprinkle flaky sea salt over the top if desired to enhance the chocolate flavor. For clean slices, wipe the knife blade between cuts.
  7. Freeze: After the cake has chilled and set overnight, wrap it tightly in plastic wrap. To serve after freezing, thaw the cake overnight in the refrigerator and enjoy chilled.

Notes

  • Make sure to chill the cake for at least 8 hours to allow it to set properly; otherwise, it may be too soft to slice cleanly.
  • Using thawed frozen whipped topping ensures the filling is light and fluffy; homemade whipped cream can be used as an alternative.
  • Optional flaky sea salt adds a nice contrast to the sweet chocolate topping but can be omitted if preferred.
  • For cleaner cuts and presentation, wipe your knife after each slice.
  • This dessert can be prepared a day in advance and keeps well in the refrigerator for up to 3 days.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://dishiary.com/easy-chocolate-eclair-cake-recipe/