Chocolate Eclair Cake (Easy Version)
Today’s recipe is one my mom used to make quite frequently when I was growing up. This Chocolate Eclair Cake is a super easy, no-bake dessert that is so deliciously simple. It has everything you want in a dessert: creamy vanilla filling, graham crackers for texture, and a luxurious chocolate ganache on top.
This dessert is really nostalgic for me. This was one my best friend and her brother loved when we were growing up next door to each other. Chocolate Eclair Cake was a popular request from her brother any time our families were getting together. And we were always happy to oblige.
If you spend any time on the foodie side of Instagram or TikTok, you might have seen a fancier version of Chocolate Eclair Cake lately. I won’t lie, I was really tempted to try to recreate Carolina Gelen’s version. It’s hard for me to turn down a luscious vanilla pastry cream. And maybe I will try her version one day soon. But this easy version is so nostalgic that it had to come first.
Plus, with warmer weather right around the corner, I want to use my oven as little as possible. No-bake desserts are the best this time of year.
To make this super easy dessert, you only need five simple ingredients: graham crackers, milk, heavy cream, vanilla pudding mix, and chocolate chips.
Yes, I know instant pudding mix isn’t the most glamorous ingredient, but I said this was an easy recipe. There is nothing as easy as instant pudding mix. If you want to make a pastry cream, by all means go for it. I actually love a good rich, vanilla pastry cream. But I don’t always have time or desire to make one from scratch.
If you’re gluten-free or grain-free, you can opt for a gluten-free graham cracker. I’m personally a big fan of these Simple Mills cinnamon Sweet Thins; they’d be a great alternative to regular graham crackers. For the ganache, you can use semi-sweet or dark chocolate chips. I had semi-sweet on hand, so that’s what I used in this instance.
Here’s how to make my easy Chocolate Eclair Cake!
To make it, you will need:
- Graham crackers
- Vanilla instant pudding mix
- Milk
- Heavy cream
- Chocolate chips
- 9″ x 9″ baking pan (or similar sized dish)
First, whip the heavy cream in a mixing bowl until it reaches firm peaks. Place it in the refrigerator while you prepare the rest of the dessert.
Gently warm some more heavy cream (either on the stove or in 20-second increments in the microwave) until small bubbles appear along the inner edges of the cup or saucepan. Pour the heated cream over the chocolate chips. Let it sit for a minute, then stir gently to form a smooth ganache.
Next, place a layer of graham crackers in the bottom of the baking dish. Cover as much of the surface as you can. You might have to get creative and break the crackers into different shapes and sizes. Do the best you can.
Make the vanilla pudding by following the directions on the package. Usually it’s combining the mix with 2 cups of cold milk. Whisk until the mixture is smooth and no lumps remain. Get the whipped cream from the fridge and gently fold it into the pudding mix. This will make it light and creamy. Be careful not to knock too much of the air out of the whipped cream while folding it in!
Pour the pudding mixture into the baking dish, spreading it evenly across the graham crackers. Add another layer of graham crackers on top, covering as much of the pudding layer as possible. Lastly, pour the chocolate ganache over top, using an offset spatula to spread it smooth and evenly.
Cover the pan with aluminum foil or a fitted lid and refrigerate until ready to serve: two hours minimum or up to 24 hours.
Did you like this recipe? You might also like:
- Strawberry Yum-Yum
- Healthier Peanut Butter Pie
- Mini Apple Crisps for Two
- Ice Cream Sundae Icebox Pie
Thanks so much for reading and eating along, y’all! If you’re craving more, follow me on Instagram and Pinterest so you never miss a recipe. If you make one of my recipes, tag me on Instagram or share a photo on my Facebook page so I can see your creations!
Easy Chocolate Eclair Cake
Ingredients
- 1-2 sleeves graham crackers
- 1 cup chocolate chips (dark or semi-sweet)
- 2 cups milk
- 1 3/4 cups heavy whipping cream (divided)
- 1 package vanilla instant pudding mix
Instructions
- First, whip 1 cup of the heavy cream in a mixing bowl until it reaches firm peaks. Place it in the refrigerator while you prepare the rest of the dessert.
- Gently warm the remaining 3/4 cup heavy cream (either on the stove or in 20-second increments in the microwave) until small bubbles appear along the inner edges of the cup or saucepan. Pour the heated cream over the chocolate chips. Let it sit for a minute, then stir gently to form a smooth ganache.
- Place a layer of graham crackers in the bottom of the baking dish. Cover as much of the surface as you can.
- Make the vanilla pudding by combining the mix with 2 cups of cold milk. Whisk until the mixture is smooth and no lumps remain.
- Get the whipped cream from the fridge and gently fold it into the pudding mix. This will make it light and creamy. Be careful not to knock too much of the air out of the whipped cream while folding it in!
- Pour the pudding mixture into the baking dish, spreading it evenly across the graham crackers. Add another layer of graham crackers on top, covering as much of the pudding layer as possible. Lastly, pour the chocolate ganache over top and spread it evenly to cover.
- Cover the pan with aluminum foil or a fitted lid and refrigerate until ready to serve: two hours minimum or up to 24 hours.
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March 13, 2024 @ 1:13 pm
What size pan do I use for the Chocolate Eclair Cake?
March 15, 2024 @ 8:35 am
Hey Penny! I used a 9″ x 9″ pan for this recipe. You can easily double the recipe and use a 13″ x 9″ pan, too!
April 29, 2024 @ 4:29 pm
Are you using a small or large instant vanilla pudding? Thank you so much. I’m going to make this soon. Sounds yummy!
May 3, 2024 @ 7:54 pm
I use the smaller, regular size pudding!
March 20, 2024 @ 11:16 pm
I used 13 x 9 because they wanted me to use 1.5 – 2 sleeves of graham crackers. It’s awesome
March 15, 2024 @ 4:05 am
My nephew would always call it “Jesus cake” and when asked why he would say “Because it tastes sooo heavenly!” I have to agree!
March 15, 2024 @ 8:36 am
He would be correct! Thank you for reading and sharing! 🙂
March 17, 2024 @ 6:17 pm
I veganized this recipe for our daughter, substituting a homemade vanilla pudding with almond milk (made the night before so it was chilled, Country Crock Plant Cream, Kroger Graham Crackers, and used Trader Joe’s chocolate chips which are milk free. It made a lovely gushy dessert the whole family enjoyed.
March 19, 2024 @ 7:28 pm
Love to hear this! Glad your family enjoyed it. 🙂
March 19, 2024 @ 10:09 pm
The ganache never set up it came out like a watery Mass would not make again
April 29, 2024 @ 5:00 pm
My trick for that is to take a can of chocolate fudge frosting, remove the inner foil seal (all of it!), and put in microwave for 40-60 seconds until it is pourable. Then just pour that over the top and it will thicken up in fridge and actually tastes MORE like the frosting on an eclair donut!
June 23, 2024 @ 1:56 pm
I think this looks really tasty. My Daughter in-law is always looking for a tasty easy recipe with out a lot of ingredients. It looks simple enough. I’m also going to send the recipe to my daughter in California.
June 1, 2024 @ 9:31 pm
I make this in a 9×12 pan using 2 regular boxes of instant vanilla pudding, three cups of milk and then fold in cool whip. I also warm up a can of frosting and pour on top. Easy peasy
March 19, 2024 @ 4:53 pm
I just got done making this recipe and I followed it to the tea I don’t know if the ganache is supposed to be kind of watery so I’m really hoping it thickens in the fridge I know I made it right because I looked up other recipes for ganache using whipped cream and they actually called for a whole cup of heavy cream which would of made it even waterier so I’m hoping this will come out as delicious as it looks
March 19, 2024 @ 7:29 pm
The ganache should set and firm up in the fridge!
March 20, 2024 @ 11:09 pm
You’re a genius! So easy and soooo good! Thank you!
April 10, 2024 @ 6:02 pm
Yes it is a Jesus cake! Sooo heavenly delicious !
Eclair cake recipe
May 7, 2024 @ 1:16 pm
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May 12, 2024 @ 12:48 pm
Can this be frozen?
chocolate eclair cake recipe - best cookie recipes
May 8, 2024 @ 6:20 pm
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May 24, 2024 @ 3:07 pm
Delicious! Yes, quick and easy. A small amount will take care of a sweet tooth. I will be making this again.
I used zero sugar pudding mix.
May 24, 2024 @ 6:05 pm
This is going on my list of cakes my Grandaughter & I are learning to make this summer
June 2, 2024 @ 1:06 pm
I just made your dessert and the ganache was too watery. I have made ganache before and the ratio is 2 parts chocolate to one part heavy cream. I am lucky to have more chocolate and I adjusted. It’s in the fridge now and I’m hoping it turns out. I am really SURPRISED that you had the ganache so thin.
September 8, 2024 @ 7:01 pm
This was absolutely delicious. Very easy to make. Will make this again. Sent recipe to my daughter. She loves to make easy desserts.
September 24, 2024 @ 1:52 pm
I have made this recipe for a long time but I use two boxes of French vanilla instant pudding then fold in two 16oz containers of cool whip after mixing the pudding. I used to have a recipe for the chocolate but lost it a long time ago so now I just spread a container of cake icing on the top! I have to say everyone liked the homemade chocolate the best! Do you have a recipe for homemade chocolate that uses real sugar instead of confectioners sugar?