BEST Chocolate Eclair Cake

overhead view of chocolate eclair cake on a white plate and in cake pan.

5 from 10 votes

Layers of graham crackers, creamy vanilla filling, and homemade chocolate ganache make for a no-bake dessert for eclair lovers without the sweat.

Prep Time40

Total Time40

Course: Dessert

Cuisine: American, French

Servings: servings

Author: Grace Vallo

Equipment

9x13" pan
Hand or stand mixer

Ingredients

1 standard box plain graham crackers roughly 14.4 ounces
4 cups cold milk
2 standard boxes instant vanilla pudding mix like Jell-O brand
2 cups bittersweet chocolate chips
2 cups heavy cream
1 tablespoon butter
½ teaspoon vanilla extract

Instructions

Pudding: Mix together both pudding mixes and 4 cups of cold milk, following the instructions on the back of the pudding mix box to combine and set pudding. Note: if pudding mix box lists a different amount of milk, add the amount of milk specified on the box instead of 4 cups.
Whipped cream: Using a hand mixer or stand mixer in a separate medium bowl, add ½ cup cream and vanilla extract. Use whisk attachment on medium speed to whip cream to stiff peaks (about 2-4 minutes until whipped cream stands straight when the beater is lifted).
Eclair filling: Add whipped cream to vanilla pudding and stir until completely combined.
Layer 1: In a 9x13” pan, place a layer of graham crackers on the bottom of the pan, breaking graham sheets as necessary to cover the entire pan.
Layer 2: Add about half of the vanilla eclair filling, spreading out evenly over the top of the grahams.
Layer 3: Add another layer of graham crackers so all of the filling is covered in grahams.
Layer 4: Add the rest of the vanilla eclair filling, spreading out evenly over the top of the grahams.
Layer 5: Add a final layer of graham crackers, covering the top of the eclair filling completely. You may not use all of the grahams.
Ganache: In a separate bowl, add chocolate chips and butter. Microwave in increments of 30 seconds, stirring every increment, until the chocolate melts. Add 1 ½ cups of cream (does not need to be warm). It may look like too much cream, but keep stirring until ganache forms.
Layer 6: Add ganache to top of the graham cracker layer, spreading out with a spatula.
Chill: Refrigerate for 1-2 hours if you prefer the grahams to still be a bit crispy, or 3+ hours for soft grahams (how I like it). Slices will be messy but divine.

Video

Notes

You can use semisweet chocolate but the texture of the ganache may be softer. You may want to use ½ cup less heavy cream.
I use non-fat milk but any milk should work. I have not tried non-dairy milks but assume they will work (except for soy milk).
You don’t need to use heavy whipping cream. Either heavy cream or heavy whipping cream works.
Over time, the pudding mixture may start to separate and the grahams will soften. The filling will still be delicious, but just less uniform.

Nutrition