Prepare to embark on a journey of indulgence with our luscious Chocolate Éclair Cake. This no-bake wonder brings together the timeless appeal of éclairs and the convenience of a cake, creating a dessert that’s as delightful to make as it is to savor. Layers of velvety vanilla pudding and delicate graham crackers unite with a decadent chocolate glaze, delivering an exquisite harmony of flavors and textures. Perfect for satisfying your sweet tooth without spending hours in the kitchen, this Chocolate Éclair Cake promises a slice of heaven in every bite. Get ready to create a show-stopping dessert that’s as impressive to present as it is to relish!
Preparation Time: 20 minutes
Chill Time: 4 hours or overnight
Yields: 12 servings
For the Cake Layers:
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 3 cups cold milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 24 graham cracker sheets
- 1/2 cup semi-sweet chocolate chips, melted
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- Whipped cream
- Chocolate shavings
1. Prepare the Cake Layers:
- In a mixing bowl, combine instant vanilla pudding mix and cold milk. Whisk for about 2 minutes until the mixture thickens.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture. Add vanilla extract and mix until smooth.
- Line the bottom of a 9×13-inch baking dish with a layer of graham cracker sheets.
- Spread half of the pudding mixture over the graham cracker layer, smoothing it out evenly.
- Add another layer of graham cracker sheets on top of the pudding mixture.
2. Add the Second Layer:
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Top with a final layer of graham cracker sheets.
3. Drizzle with Melted Chocolate:
- Melt the semi-sweet chocolate chips in the microwave or over a double boiler until smooth.
- Drizzle the melted chocolate over the top graham cracker layer. You can use a spoon or a piping bag for a neater drizzle.
4. Prepare the Chocolate Glaze:
- In a saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the semi-sweet chocolate chips. Let them sit for a minute, then stir until the mixture becomes glossy and smooth.
5. Finish with Chocolate Glaze:
- Pour the prepared chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the surface.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld.
- When ready to serve, slice the chocolate éclair cake into squares.
- Garnish each serving with a dollop of whipped cream and a sprinkle of chocolate shavings.
Indulge in the divine flavors and creamy textures of this no-bake Chocolate Éclair Cake. With layers of silky vanilla pudding, graham crackers, and a luxurious chocolate glaze, this dessert masterpiece is a delightful treat for any occasion.