chocolate eclair cake

Magic Chocolate Éclair Cake (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake &quot;cake!&quot;

Magic Chocolate Éclair Cake (No-Bake!)

graham crackers (about 2 sleeves)

vanilla pudding mix ((2 boxes))

milk

tub Cool Whip

semisweet chocolate chips

½ cups half & half

corn syrup (optional for shine)

Set out a 9X13 inch baking dish. Lay graham crackers over the bottom of the dish, in a single layer. Break them, if needed, to fit the bottom of the pan.

In a large mixing bowl, combine the pudding mix and milk. Beat with an electric mixer, on medium-high, until thick and smooth. Then use a spatula to fold in the Cool Whip.

Spread the pudding mixture evenly over the graham crackers. Then lay a second layer of graham crackers over the top.

In a clean mixing microwave-safe mixing bowl, combine the chocolate chips, half &amp; half, and corn syrup. Microwave for 1 minute. Then stir to melt the chocolate chips. If needed, microwave another 30-60 seconds. Stir until smooth.

Pour the chocolate ganache topping over the graham crackers. Smooth into an even layer. Then cover and refrigerate for at least 4 hours. Cut and serve.

https://content.jwplatform.com/videos/rC55E1fO.mp4

Magic Chocolate Éclair Cake Recipe (No-Bake!) - This easy layered dessert tastes just like a French éclair, but is made with graham crackers, vanilla pudding, and a quick chocolate ganache to create a simple no-bake cake!

Magic Choc Eclair Cake

This Eclair Cake is all of the great flavors of an éclair in cake form. This Eclair Cake has a cream puff crust, vanilla cream cheese layer, whipped cream, and a chocolate drizzle. 

Eclair Cake

water

butter

all-purpose flour

eggs

(8 ounce) package cream cheese, softened

(5.1 ounce) box instant vanilla pudding

chocolate syrup chocolate sauce ((see notes))

Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.

For the Eclair Crust: In a medium saucepan, melt butter in water over medium heat and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won&#39;t be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.

Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).

For the Filling: Whip cream cheese in a medium bowl. In separate mixing bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes with an electric mixer and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly mix pudding and cream cheese, mixing until there are no lumps. Let cool in fridge. When the crust is completely cooled, pour filling in, spreading to cover bottom crust. Top with layer of cool whip however thick you want it. Serve with a drizzle of chocolate syrup. *If you want to make this even better use homemade whipped cream.

Take 2 was a success!  I added the flour immediately after taking the water/butter off the heat.  Once it was mixed it reminded me of thick mashed potatoes.  Then after I added all the eggs the texture was between very soft, moist dough and super thick icing.  It didn't quite pour easily into the baking dish and I had to spread it.

I've made this many times (love it!), but my crust didn't come out the same today.  After reading through the comments, I agree that the dfference was that I let the butter/water cool longer than usual. Normally I put the flour in while the water is still very hot.  After I add the flour and eggs it's usually like soft, shiny, moist dough.  Today after I added the flour and eggs it was like batter.  It still puffed up in the oven but after it cooled it was much denser than usual - more like a pancake than the airy crust I'm used to.  Lesson learned!

This was fabulous! I made this for my husband's birthday and he said this is the cake he wants every birthday! I skipped the whipped cream and topped off the pudding with chocolate ganache. Outstanding ♥️

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The most viewed chocolate eclair cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Magic Chocolate Éclair Cake (No-Bak...

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