Chocolate Eclair Cake Recipe
This no-bake cake delivers the classic flavor and elegant presentation of eclairs with minimal effort, utilizing store-bought ingredients.
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Instructions
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Whisk pudding mix, vanilla, and milk until thick; refrigerate.
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Combine water and gelatin, let sit 5 minutes to thicken.
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Beat 2 1/4 cups heavy cream until soft peaks form.
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Microwave gelatin for 15 seconds until bubbling, then add to cream and beat until stiff peaks form.
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Fold whipped cream into the chilled pudding mixture until just combined.
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For the ganache, microwave 1 cup heavy cream, chocolate chips, and corn syrup, stirring until smooth, or heat in a saucepan; refrigerate to cool.
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Layer 1/3 of graham crackers in a 9x13-inch dish, then spread half of the pudding mixture over them.
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Add another 1/3 of graham crackers, then the remaining pudding mixture, and finish with the last 1/3 of graham crackers.
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Pour ganache over the top layer and spread evenly. Cover and chill for at least 10 hours.
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Slice and serve directly from the refrigerator.