Cool and creamy, Chocolate Eclair Cake is simple to make and perfect for summer.
Prep Time25 minutesmins
4 hourshrs
Total Time4 hourshrs25 minutesmins
Course: Dessert
Cuisine: American
Keyword: Eclair Cake, No Bake Cake, no bake dessert
Servings: 12
Calories: 515kcal
Author: Kellie
Cost: $10
Equipment
9x13 pan
hand mixer
Double boiler
Ingredients
Crust and Filling:
1packagegraham crackers13 whole cracker flats graham crackers, crushed (which results in 1 ¾ cup)
1/3cupgranulated sugar
9tablespoonsbuttermelted
2box french vanilla pudding mix
3cupswhole milk
1container frozen whipped topping – thawed
2packagesgraham crackers
Chocolate Fudge Topping
8ouncesemi-sweet chocolatechopped
3tablespoonsunsweetened cocoa powder
1/4cupgranulated sugar
1/2cuplight corn syrup
1/4cupheavy cream
1/4cupwater
1teaspoonvanilla extract
3tablespoonsbutterroom temperature
Instructions
Mix the crushed graham crackers and sugar together with melted butter and lightly press mixture into the bottom of the 9”x13” baking dish.
In a separate bowl, mix the milk and pudding together. Using a hand blender, mix on low speed for about 30 seconds, then medium speed for at least one minute. Mixture will be thick. Once combined, Fold in the whipped topping.
Spread ½ the pudding mixture onto the graham cracker crust.
Top this pudding with a graham cracker layer (one wrapped package, each flat broken into four). Approximately 6-7 pieces per row, about five rows - you can break a few graham crackers into smaller pieces fit around the edges, if you’d like.
Repeat with the remaining pudding and graham crackers, spread the remaining pudding mix onto the first layer then finish with another layer of graham crackers.
Cover with plastic wrap & place the pan into the refrigerator for at least 1-2 hours.
Fudge topping: In a double boiler melt the chocolate until smooth.
Remove from heat and stir in cocoa powder until smooth, this mixture will thicken.
In a separate medium saucepan, combine sugar, corn syrup, cream and water, stirring constantly. Once it comes to a boil (which may be quick), reduce heat and simmer for 2-3 minutes.
Remove cream/ sugar mixture from heat and stir in vanilla and butter.
Add the chocolate mixture to the cream/sugar mixture and stir until shiny and smooth. It may seem lumpy or separating at first but keep whisking and it will come together.
Let cool slightly, about 10 minutes then pour over the cake.
Refrigerate for at least 4 hours before serving. This does not need to be covered. The longer you refrigerate the better to give the pudding time to set up.
Notes
When cutting the servings, make sure to cut through the bottom crust for each slice.