Eclair Cake
Eclair cake is a classic icebox dessert that turns simple layers into something that tastes like a pastry shop treat. The vanilla filling and chocolate topping make every slice feel nostalgic and special.
Servings: 12
Equipment
- Baking Dish 9 x 13-Inch
- Digital Kitchen Scale to Ensure Even Pudding Layers
- Offset Spatula Optional
Ingredients
- 2 Boxes instant French vanilla pudding 3.4-Ounce Boxes
- 3 Cups milk
- 8 Ounces whipped topping thawed
- 21 graham crackers
- 3 Bars semi-sweet chocolate 4-Ounce bars, chopped
- 1 Cup heavy whipping cream
- 2 Tablespoons corn syrup optional
Instructions
Prepare the Pudding Mixture
- Whisk the instant pudding and the milk together in a large bowl until smooth, then let it rest for 3 or 4 minutes so it starts to thicken.
- Fold in the whipped topping until completely incorporated.
Assemble the Dessert
- Place a single layer of graham crackers on the bottom of a 9 x 13-inch baking dish or pan. It’s best not to overlap the graham crackers. Instead, break them apart to fill in any gaps.
- Spoon half of the pudding mixture over the bottom layer of graham crackers and spread it out evenly.
- Add a second layer of graham crackers over the pudding, pushing them in slightly.
- Spread the remaining pudding over the graham crackers and smooth it out.
- Arrange the third and final layer of graham crackers over the pudding.
- Cover with plastic wrap and refrigerate while you make the chocolate ganache topping.
Prepare the Chocolate Ganache
- Combine the chopped chocolate, heavy whipping cream and corn syrup in a medium, microwave-safe bowl.
- Heat in the microwave in 30-second increments, stirring between each until the chocolate is smooth.
- Let the chocolate rest for 30 minutes or until it reaches room temperature.
Add the Ganache
- Pour the cool ganache over the cake.
- Spread it out evenly with an offset spatula if you have one.
Chill the Eclair Cake
- Cover the cake again.
- Chill for at least 6 hours or until the pudding is set and the graham crackers have softened.
Notes
Stick the crackers: Spread a little bit of pudding on the bottom of the baking dish to help the graham crackers stay in place when you spread out the first layer of pudding.
Even layers matter: Smooth each pudding layer so slices look neat.
Keep crackers flat: Break pieces to fill gaps instead of stacking overlaps.
Ganache texture check: It should spread easily, not run across the top.
Clean slicing: A warm knife helps cut through the chocolate topping neatly.
Even layers matter: Smooth each pudding layer so slices look neat.
Keep crackers flat: Break pieces to fill gaps instead of stacking overlaps.
Ganache texture check: It should spread easily, not run across the top.
Clean slicing: A warm knife helps cut through the chocolate topping neatly.
Nutrition
Calories: 466kcal | Carbohydrates: 57g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 318mg | Fiber: 3g | Sugar: 38g | Vitamin A: 417IU | Vitamin C: 0.1mg | Calcium: 138mg | Iron: 3mg
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