Chocolate Eclair Cake
User Reviews
5
Chocolate Eclair Cake
Description
The Chocolate Eclair Cake features layers of crisp graham crackers covered with a creamy mix of instant vanilla pudding and whipped topping. These layers are stacked three times in a baking dish, creating alternating textures of crunchy cracker and smooth pudding. The top is finished with a homemade chocolate topping made by melting chocolate chips in heavy cream with corn syrup and vanilla extract, then cooled slightly and poured over the assembled cake.
The refrigerated soak softens the crackers to a cake-like consistency while the filling remains creamy and light. The chocolate ganache layer adds a rich, finely textured finish balancing the sweetness and offering a shiny surface. Preparation requires no baking, relying on the pudding to set and the chocolate topping to firm slightly when chilled.
This dessert can be served chilled as a refreshing, creamy treat that holds well in the refrigerator. It is easy to portion for groups and makes an appealing finish for casual meals or celebrations.
Optional variations include using fat-free or sugar-free pudding and whipped topping products. The cake stores well in the fridge for up to 5 days and can be frozen for up to 2 months, thawing overnight before serving to maintain texture.
Ingredients
- 1 box graham crackers 3 sleeves of graham crackers
- 7 ounces instant vanilla pudding mix 2 3.5 ounce boxes pudding
- 3 cups milk cold
- 8 ounces whipped topping COOL WHIP Whipped Topping works well, frozen, thawed
Chocolate Topping
- 1 cup chocolate chips semi-sweet
- 3/4 cup heavy cream
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
Instructions
- Place instant vanilla pudding mix and milk into a large bowl. Using a mixer or whisk, mix well to combine. Fold in the thawed whipped topping.
- Cover the bottom of a 9X13 inch baking dish with graham crackers. Break them as necessary to completely cover the bottom. Each layer should use about 1 sleeve of graham crackers. Spread half of the pudding mixture evenly over this layer of graham crackers.
- Use another sleeve of graham crackers to create a second layer. Spread the remaining pudding mixture evenly over this layer of graham crackers. Use the last sleeve of graham crackers to cover the pudding mixture.
- Place chocolate chips, heavy cream, corn syrup, and vanilla into a medium sized microwave-safe bowl. Microwave for 1 minute, then stir. Continue cooking for 30 seconds at a time, stirring after each interval. Once you are able to stir it to a smooth consistency, allow to cool for a few minutes. After cooling slightly pour the chocolate mixture over the eclair cake. Smooth chocolate with a spatula.
- Cover the cake with foil or plastic wrap and place it in the refrigerator. Chill for at least 8 hours, though overnight is prefered.
Notes
- You can use fat-free, sugar-free vanilla pudding and light whipped topping to make a lighter version of the cake.
- Cover and refrigerate the cake; it keeps well for up to 5 days.
- The cake can be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 284mg | 12% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
| Vitamin A | 269IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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