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Chocolate Éclair Cake
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Chocolate Éclair Cake

Chocolate Éclair Cake is a no-bake dessert that delivers all the flavors of a traditional chocolate éclair with none of the fuss. It’s made with layers of graham crackers, a luscious vanilla pudding-cream filling, and a rich chocolate ganache topping. The layers soften in the fridge, creating a cake-like texture that melts in your mouth. It’s cool, creamy, and irresistibly satisfying—a perfect treat for summer parties, holidays, or anytime you're craving something sweet without turning on the oven. This dessert is beloved for its simplicity and nostalgic flavor. With just a few basic ingredients and minimal prep, it’s a hit with both kids and adults. Whether you’re feeding a crowd or prepping ahead, Chocolate Éclair Cake is always a crowd-pleaser
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 12
Course: Dessert
Calories: 320
Ingredients Method Notes

Ingredients
  

  • For the Filling:
  • 2 3.4 oz boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 8 oz whipped topping like Cool Whip, thawed
  • For the Layers:
  • 1 box graham crackers about 14.4 oz
  • For the Chocolate Topping:
  • ½ cup unsalted butter
  • ¼ cup milk
  • 1/3 cup unsweetened cocoa powder
  • 1 ¾ cups powdered sugar
  • 1 tsp vanilla extract

Method
 

  1. In a large bowl, whisk together the pudding mix and cold milk for about 2 minutes until thickened. Fold in the thawed whipped topping until smooth and well combined. Set aside.
  2. In a 9x13-inch baking dish, place a single layer of graham crackers, breaking them if necessary to cover the bottom.
  3. Spread half of the pudding-cream mixture over the graham crackers, smoothing it into an even layer.
  4. Top with another layer of graham crackers, followed by the remaining filling. Smooth again to even it out.
  5. Finish with a third and final layer of graham crackers, gently pressing them down to compact the dessert slightly.
  6. In a saucepan, melt the butter over medium heat. Add milk and cocoa powder and stir until smooth. Remove from heat and whisk in the powdered sugar and vanilla until smooth and glossy.
  7. Pour the chocolate topping over the top layer of graham crackers. Spread evenly with a spatula. Cover and refrigerate for at least 4 hours or overnight so the layers can soften.
  8. Once fully chilled and set, cut into squares and serve chilled. Wipe your knife clean between slices for a cleaner presentation.

Notes

  • Refrigeration: Store covered in the refrigerator for up to 5 days.
  • Freezing: You can freeze the cake (before topping) for up to 1 month. Thaw overnight in the fridge and top fresh before serving.
Make Ahead: Best made the day before for optimal texture and flavor.