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.