Here’s a quick and indulgent chocolate eclair cake recipe — no baking required, layered with creamy filling and chocolate topping.
🍫 Chocolate Éclair Cake
Ingredients
For the Layers
- 1 (16 oz / 450 g) package graham crackers
- 2 (3.4 oz / 96 g each) instant vanilla pudding mix
- 3 cups milk
- 1 (8 oz / 225 g) tub whipped topping (Cool Whip), thawed
For the Chocolate Topping
- 1 (4 oz / 115 g) semi-sweet chocolate, chopped
- ½ cup (115 g) butter
- 2 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
Instructions
1️⃣ Make the Vanilla Cream
- In a medium bowl, whisk pudding mix with milk until thickened (about 2 minutes).
- Fold in whipped topping until smooth.
2️⃣ Layer the Cake
- In a 9×13-inch pan, arrange a single layer of graham crackers.
- Spread half of the pudding mixture over crackers.
- Add another graham cracker layer, then the remaining pudding mixture.
- Top with a final layer of graham crackers.
3️⃣ Make the Chocolate Topping
- In a saucepan over low heat, melt butter and chocolate together, stirring until smooth.
- Remove from heat and whisk in powdered sugar, milk, and vanilla until smooth.
- Pour and spread chocolate topping evenly over the graham cracker layer.
4️⃣ Chill
- Refrigerate at least 4 hours or overnight to allow layers to set and graham crackers to soften.
5️⃣ Serve
- Slice into squares and enjoy!
Tips & Variations
- Use chocolate pudding instead of vanilla for a double chocolate version.
- Add sliced bananas between layers for a banana-chocolate twist.
- Sprinkle chopped nuts on top for extra crunch.
If you want, I can also give a faster no-melt chocolate topping version that’s easier for kids to help make. Do you want me to do that?
