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Decadent Chocolate Éclair Cake: A No-Bake Delight

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

For Garnish:

  • Whipped cream
  • Chocolate shavings


1. Prepare the Cake Layers:

  1. In a mixing bowl, combine instant vanilla pudding mix and cold milk. Whisk for about 2 minutes until the mixture thickens.
  2. 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.
  3. Line the bottom of a 9×13-inch baking dish with a layer of graham cracker sheets.
  4. Spread half of the pudding mixture over the graham cracker layer, smoothing it out evenly.
  5. Add another layer of graham cracker sheets on top of the pudding mixture.

2. Add the Second Layer:

  1. Spread the remaining pudding mixture over the second layer of graham crackers.
  2. Top with a final layer of graham cracker sheets.

3. Drizzle with Melted Chocolate:

  1. Melt the semi-sweet chocolate chips in the microwave or over a double boiler until smooth.
  2. 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:

  1. In a saucepan, heat the heavy cream until it just begins to simmer.
  2. 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:

  1. Pour the prepared chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the surface.
  2. 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.

6. Serve:

  1. When ready to serve, slice the chocolate éclair cake into squares.
  2. 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.

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