Classic Chocolate Eclair Cake is a delightful no-bake dessert that combines the rich flavors of chocolate and cream, reminiscent of the traditional French eclair. This easy recipe features layers of graham crackers, a creamy filling, and a luscious chocolate glaze, making it perfect for any occasion. Whether you’re serving it at a family gathering or a holiday party, this cake will surely impress your guests and satisfy your sweet tooth.
Ingredients
- 1 box (14.4 oz) graham crackers
- 2 packages (3.4 oz each) instant vanilla pudding mix
- 4 cups milk
- 1 container (8 oz) whipped topping, thawed
- 1 cup chocolate chips
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup butter
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cream Filling: In a large mixing bowl, whisk together the instant vanilla pudding mix and milk until smooth. Allow the mixture to sit for about 5 minutes to thicken. Gently fold in the whipped topping until fully combined.
- Layer the Graham Crackers: In a 9×13 inch baking dish, arrange a layer of graham crackers on the bottom. You may need to break some crackers to fit the dish.
- Add the Cream Filling: Spread half of the cream filling mixture over the layer of graham crackers, smoothing it out evenly.
- Repeat the Layers: Add another layer of graham crackers on top of the cream filling. Then, spread the remaining cream filling over the second layer of graham crackers.
- Finish with Graham Crackers: Top with a final layer of graham crackers, covering the filling completely.
- Make the Chocolate Glaze: In a saucepan over low heat, melt the butter. Stir in the cocoa powder and powdered sugar, alternating with the milk, until you achieve a smooth glaze. Remove from heat and stir in the vanilla extract.
- Pour the Glaze: Pour the chocolate glaze over the top layer of graham crackers, spreading it evenly to cover the entire surface.
- Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the graham crackers to soften and the flavors to meld.
FAQs
Can I use homemade pudding instead of instant pudding?
Yes, you can use homemade pudding, but the texture and consistency may differ slightly. Make sure to allow it to cool completely before folding in the whipped topping.
How long does Classic Chocolate Eclair Cake last in the fridge?
This cake can last up to 3-4 days in the refrigerator when stored properly in an airtight container.
Can I freeze Chocolate Eclair Cake?
While it’s not recommended to freeze the whole cake, you can freeze individual pieces. Just wrap them tightly in plastic wrap and then in aluminum foil.
What variations can I try with this recipe?
You can experiment with different flavors of pudding, such as chocolate or butterscotch, and even add fruit layers like sliced strawberries or bananas for a fresh twist.