Chocolate Eclair Cake
I knew this Chocolate Eclair Cake would be delicious and it was amazing! Such an easy recipe and quick to make since there is no baking involved. Now doesn’t that sound appealing? My son said it is in his Top 5 all-time favorite desserts! That’s a pretty good endorsement…that boy knows his desserts!
What is an Eclair?
A chocolate eclair is a French pastry made with pate a choux pastry and filled with custard. This long pastry is then topped with a rich, thick chocolate icing. It resembles a donut, but is lighter and fluffier. This cake recipe is based on the flavors in a traditional chocolate eclair with all the same textures and filling. Super rich and delicious! But NO baking is required, which makes it the perfect dessert for hot summer days.
Cold, creamy and chocolatey is the best way to describe Chocolate Eclair Cake. Graham crackers are layered with vanilla pudding and whipped cream, then topped with a layer of rich dark chocolate in this easy to make dessert. What’s not to like about that?! Let’s go…
Chocolate Eclair Cake Recipe
What’s needed?
Cake:
- 1 box Honey Maid graham crackers
- 1 5.3 ounce box vanilla pudding mix
- 2 1/2 cups of milk
- 8 ounces of heavy whipping cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
Frosting:
- 2 Hershey’s Special Dark Chocolate bars, mildly sweet, 1.45 ounces each
- 2 teaspoons corn syrup
- 1 teaspoon vanilla
- 3 tablespoons melted butter
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
How to make Chocolate Eclair Cake?
- In a 13×9 inch glass baking dish, place graham crackers in a layer across the bottom of the dish.
- In a medium bowl, beat the whipping cream, vanilla and sugar until it forms stiff peaks. Set aside. In a separate bowl, whisk together the pudding mix and milk for two minutes or until firm. Stir together the whipped cream and the pudding until combined. Pour half of the cream over the graham cracker layer and spread evenly.
- Top the cream with another layer of graham crackers. Pour the last half of the cream on top and make one more layer of graham crackers on top of the cream.
- In a double boiler, melt the chocolate bars. Add the remaining frosting ingredients and stir continuously until smooth. Pour the frosting over the top of the graham crackers and spread evenly.
- Cover and refrigerate the dessert for 4 to 8 hours. This recipe makes 12-15 servings.
This old fashioned icebox cake is cold, creamy, chocolatey and delicious. Chocolate Eclair Cake is perfect for any summer gathering. Give it a try and remember to leave me a comment. I’d love to hear how much you liked it!
For more no-bake summer desserts, try these recipes:
Chocolate Eclair Cake
Ingredients
For the cake:
- 14.4 ounces graham crackers, 1 box Honey Maid
- 5.3 ounces vanilla pudding mix
- 2 1/2 cups milk
- 8 ounces heavy whipping cream
- 1 teaspoon vanilla
- 1 tablespoon sugar
For the frosting:
- 2.9 ounces dark chocolate, 2 Hershey's Dark Chocolate Bars, 1.45 ounces each
- 2 teaspoons corn syrup
- 1 teaspoon vanilla
- 3 tablespoons butter, melted
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
Instructions
- In a 13×9 inch glass baking dish, place graham crackers in a layer across the bottom of the dish.
- In a medium bowl, beat the whipping cream, vanilla and sugar until it forms stiff peaks. Set aside. In a separate bowl, whisk together the pudding mix and milk for two minutes or until firm. Stir together the whipped cream and the pudding until combined. Pour half of the cream over the graham cracker layer and spread evenly.
- Top the cream with another layer of graham crackers. Pour the last half of the cream on top and make one more layer of graham crackers on top of the cream.
- In a double boiler, melt the chocolate bars. Add the remaining frosting ingredients and stir continuously until smooth. Pour the frosting over the top of the graham crackers and spread evenly.
- Cover and refrigerate the dessert for 4 to 8 hours. This recipe makes 12-15 servings.
Equipment
- 1 13×9-inch dish