This no-bake chocolate eclair cake transforms the best parts of the classic cream-filled pastry into a decadent, layered no-bake dessert! It has a silky filling made with instant vanilla pudding, stacked with graham crackers, and topped with chocolate ganache.
This no-bake chocolate eclair cake is super easy to make and needs a spot on your dessert table this summer! It’s a make-ahead-friendly icebox cake, with graham crackers that soften into a pastry-like texture as they sit in the silky vanilla cream filling. On top, creamy pourable chocolate ganache mimics that “just dipped” coating on a classic chocolate eclair.
To simplify this dessert recipe, I used vanilla pudding mix to stabilize the cream filling. You could make pastry cream from scratch if you wanted to, but I love this semi-homemade shortcut that makes assembling this eclair cake a breeze.
Why Make This No-Bake Chocolate Eclair Cake
A traditional éclair is a type of French choux pastry filled with whipped cream and dipped in chocolate. Here’s why this no-bake eclair cake is the next best thing:
- Classic flavors. This no-bake recipe mimics the flavors and fluffy cream filling, layering them into a dessert that’s easy to assemble and great for making ahead.
- A no-cook substitute for pastry cream. Instant pudding mix stabilizes the cake’s no-bake filling without the need to temper eggs or cook a custard, as you would in traditional pastry cream recipes.
- Glossy chocolate ganache. All you need is heavy cream and chopped chocolate. Adding corn syrup gives the chocolate topping the perfect glossy finish.
- All chilling, zero baking! Best of all, most of the time it takes to make this layered dessert is inactive. If you’re looking for an easy treat to make the day before a barbecue, potluck, or summer gathering, this bake-free chocolate eclair cake is perfect.
Ingredient Notes
These are the key ingredients for this no-bake dessert with notes and possible substitutions. You’ll find the full recipe and ingredient amounts in the recipe card below.
- Heavy Whipping Cream – Make sure to use full-fat whipping cream or heavy cream, and not pouring cream. It should be cold from the fridge. If you’d prefer not to make the whipped cream from scratch, you can use Cool Whip instead. One thawed 8-ounce tub of Cool Whip is enough.
- Instant Vanilla Pudding – You’ll need two boxes of Jell-O instant vanilla pudding mix, or similar.
- Milk – This should also be cold. You can use non-fat or low-fat milk instead of whole milk in the pudding. I tested the recipe with both and couldn’t find a difference!
- Graham Crackers – I used a full box of graham cracker sheets. You can use another cookie if you’d like, such as Nilla Wafers or shortbread cookies.
- Chocolate Baking Bars – Finely chopped. It can be any good-quality dark or semi-sweet melting chocolate. I don’t recommend using chocolate chips to make chocolate ganache, as they come with a waxy coating that won’t melt as smoothly.
- Corn Syrup – Corn syrup softens the ganache and gives it a glossy finish similar to what you’ll find on an eclair pastry. If you skip it, the ganache won’t be as shiny, and the topping will be a bit more brittle once it’s chilled.
How to Make a No-Bake Chocolate Eclair Cake
While this no-bake chocolate eclair cake takes time, none of the steps or components are hard (I promise).
- Make a batch of whipped cream. Chill the bowl and whisk you’ll use to make your whipped cream in the freezer for 5-10 minutes so they’re cold. Afterward, beat the heavy cream on medium-high speed until it forms a peak that flops over when you lift the whisk (this is a soft peak). Then, add the powdered sugar and beat again until the mixture stands upright on the end of the whisk (stiff peaks).
- Next, combine it with the pudding. Meanwhile, stir the instant pudding into cold milk. Keep stirring for 2 minutes until the mixture is well-combined, then let the pudding set for 10 minutes. Once set, gently fold the pudding into the prepared whipped cream. Take care that it doesn’t deflate.
- Get a layer of graham crackers ready. While the pudding sets in the previous step, arrange a single layer of graham crackers in the bottom of your 9×13 baking pan. You might need to break up the graham cracker sheets to fit.
- Assemble. Spread half of the whipped pudding filling over the graham crackers. Arrange another layer of graham crackers on top, followed by another layer of whipped cream. Finally, add a last layer of graham crackers. Cover the eclair cake and refrigerate it for one hour.
Pourable Chocolate Ganache
While the cake chills in the fridge, I’ll usually prepare the chocolate ganache so it has time to cool. Don’t pour the warm chocolate over the cake, or you’ll melt the filling! You can also prepare the ganache 1-2 days ahead, and keep it covered in the fridge. Bring it back to room temperature before you spread it over the cake.
- Make the chocolate ganache. Heat heavy cream in a saucepan just until it starts to simmer. Pour the hot cream over the chopped chocolate bars, let it sit, and then stir until the ganache is smooth. Lastly, stir in the corn syrup. Set your chocolate ganache aside for a couple of hours to cool to room temperature.
- Add the topping. When you’re ready to finish the dessert, spread the cooled chocolate ganache evenly over the cake. Recover the cake and return it to the fridge for 7-8 hours. I usually chill it overnight. Once it’s completely chilled, it’s ready to serve!
Tips for a Perfect Eclair Cake
- Make it ahead. This eclair icebox cake can and should be made ahead of time and refrigerated. However, I don’t recommend freezing it. The texture of the ingredients changes once the cake thaws, and not in a good way.
- Chop the chocolate finely. Chop the chocolate bars into smaller pieces, as they’ll melt more easily in the hot cream.
- Use the right chocolate. As mentioned in the Ingredient Notes, the best chocolate for chocolate ganache is high-quality chocolate bars. 4-ounce bars from brands like Ghirardelli or Lindt are my favorite for baking. You can use dark or semi-sweet chocolate.
- If you need to use chocolate chips for the ganache, use the best quality you can find. You can review my guide, How to Melt Chocolate Chips for tips.
Storage Instructions
This no-bake chocolate eclair cake must stay refrigerated. To store it, cover the pan with plastic wrap and enjoy any leftovers within 5 days. Do not freeze the cake.
If you’re looking for a make-ahead dessert that’s also freezer-friendly, I’d suggest this no-bake Oreo cheesecake or my no-bake strawberry delight.
More No-Bake Dessert Recipes
No-Bake Chocolate Eclair Cake
- Prep Time: 1 hour 10 minutes
- Chill Time: 8 hours
- Total Time: 9 hours 10 minutes
- Yield: 12-16 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
Description
This easy no-bake chocolate eclair cake has a silky filling made with instant vanilla pudding, stacked with graham crackers, and topped with glossy chocolate ganache.
Ingredients
For the Filling:
- 1 cup (236ml) heavy whipping cream, cold
- ½ cup (65g) powdered sugar
- 2 (3.4oz) boxes of instant vanilla pudding
- 3 cups (708ml) whole milk, cold
- 1 (14.4 ounce) box graham crackers
For the Chocolate Ganache:
- 8 ounces (226g) dark or semi-sweet chocolate baking bars, finely chopped
- 1 cup (236ml) heavy whipping cream
- 1 tablespoon (15ml) light corn syrup
Instructions
- Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating on medium to high speed until stiff peaks form.
- In a medium-sized mixing bowl, mix the instant pudding packets and the cold milk until fully combined (at least 2 minutes). Set aside and allow the pudding to set for 10 minutes until firm.
- Line the bottom of a 9×13 baking pan with a single layer of graham crackers, breaking them if necessary to fit. Set aside.
- Once the pudding is set, fold the pudding into the whipped topping and carefully mix until fully combined.
- Using an offset spatula, spread half of the whipped pudding mixture evenly over the graham crackers, and then place another layer of graham crackers on top. Spread the remaining whipped pudding mixture evenly over the second layer of graham crackers, and then place a final layer of graham crackers on top. Cover and place in the refrigerator for at least 1 hour.
- Meanwhile, place the chopped chocolate in a medium, heat-proof bowl. In a small saucepan, heat the heavy cream until it barely starts to simmer. Pour the warm cream over the chopped chocolate and let it sit for 2 minutes. Using a small spatula or whisk, stir the chocolate and cream until they are fully combined. Stir in the light corn syrup. Set aside for 1-2 hours to come to room temperature and firm up a bit.
- Spread the chocolate ganache evenly over the entire cake using an offset spatula. Cover and place back in the refrigerator for at least 7 hours or preferably overnight.
Notes
- Storage instructions: Cover the pan and place leftovers in the refrigerator for up to 5 days.
- Substitutions: You can use non-fat milk in place of whole milk for the pudding. I made the recipe both ways, and there was no difference.
- Cool Whip can be used in place of the homemade whipped cream. One 8oz tub of Cool Whip will work.
- Can I make this ahead of time and freeze it? This cake can be made ahead of time and refrigerated, but I do not recommend freezing, as the texture of all the ingredients changes.
- Chocolate ganache tips: When making the chocolate ganache, it is better to chop the chocolate into small pieces rather than larger pieces. The smaller pieces allow the chocolate to melt more easily.
- I recommend using chocolate bars for the ganache. Something similar to a Ghirardelli 60% dark chocolate bar or semi-sweet chocolate. The 4-ounce bars are great for baking. In a pinch, chocolate chips could be used.
