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A slice of chocolate eclair cake showing layers of pudding and graham crackers and chocolate ganache topping
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Chocolate Eclair Cake

This Chocolate Eclair Cake is an easy no-bake dessert made with layers of graham crackers, creamy vanilla pudding filling, and a rich homemade chocolate ganache. As it chills, the graham crackers soften creating a dessert that tastes just like a chocolate éclair.
Prep Time20 minutes
Cook Time3 minutes
Refrigerate8 hours
Total Time8 hours 23 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Eclair Cake, Eclair Cake
Servings: 15
Calories: 167kcal
Author: Echo Blickenstaff

Ingredients

  • 1 14.4 ounce box graham crackers
  • 2 3.4 ounce boxes instant vanilla pudding mix
  • 3 1/2 cups whole milk
  • 8 ounces Cool Whip thawed
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup heavy cream

Instructions

  • Cover the bottom of a 9x13 dish with a layer of graham crackers. You will need to cut some of the graham crackers to completely cover the pan.
    Graham crackers layered in the bottom of a baking dish to make an eclair cake
  • With a mixer or a whisk, mix the pudding and the milk together and beat for 2 minutes on medium. Gently fold in the thawed Cool Whip.
    Milk, instant vanilla pudding, and Cool whip mixed together in a bowl for an eclair cake filling
  • Pour half of the pudding mixture over the graham crackers and add a second layer of graham crackers.
    A creamy pudding filling layered over graham crackers to make a no-bake eclair cake
  • Add remaining pudding mixture over the graham crackers, and add a third layer of graham crackers.
    A second layer of graham crackers layered over sweet, creamy filling of a chocolate eclair cake
  • Pour chocolate chips into a mixing bowl. Heat heavy cream until it's steaming and small bubbles begin forming around the edges of the pan, but do not bring to a boil. You can also warm the heavy cream in the microwave. Pour the heated cream over the chocolate chips and let it sit for 1-2 minutes. Stir until smooth and let cool to room temperature.
    Chocolate chips and heavy cream combined in a mixing bowl to make a chocolate ganache
  • Spread ganache evenly over the third layer of graham crackers. Cover and refrigerate for at least 8 hours, preferably overnight for best results.
    Smooth chocolate ganache spread over the top layer of graham crackers on a chocolate eclair cake

Notes

  • Slice into 12-15 slices for serving. 
  • Slice with a sharp knife and wipe the knife between cuts.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Calories: 167kcal | Carbohydrates: 13g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 23mg | Sodium: 38mg | Potassium: 181mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1mg