No-Bake Chocolate Éclair Cake – Creamy, Chocolatey, and Indulgent
This dessert is everything you love about a traditional chocolate éclair, transformed into a simple, no-bake, layered cake. Each bite has tender graham crackers, a luscious vanilla custard filling, and a glossy chocolate topping. Creamy, chocolatey, and decadent—yet made entirely without an oven.
It’s perfect for last-minute gatherings, celebrations, or any moment when you want a dessert that tastes like bakery-level indulgence but is effortless to assemble. The layers meld beautifully in the refrigerator, softening the graham crackers into a texture reminiscent of tender pastry shells.
Ingredients
(Ingredients with explanation and purpose)
Filling
- 2 (3.4 oz) packages instant vanilla pudding mix (or homemade custard) – thickens into creamy, sweet filling.
- 3 cups cold milk – activates pudding, giving smooth custard texture.
- 1 cup heavy cream – whipped to airy peaks, folding into pudding creates lightness and volume.
- 2 tablespoons granulated sugar – optional, depending on sweetness preference.
- 1 teaspoon pure vanilla extract – enhances flavor and adds aroma.
Cake Base
- 1 (12 oz) package graham crackers – the “pastry” layers; soften in custard as the cake chills.
Topping
- 1 (4 oz) package semi-sweet chocolate chips – for rich chocolate layer.
- 1/2 cup heavy cream – heats chocolate into glossy ganache.
- 1 tablespoon butter – optional, adds shine and smoothness to chocolate.
- 1 teaspoon vanilla extract – optional, intensifies chocolate aroma.
Equipment Needed
- 9×13 inch baking dish
- Mixing bowls
- Whisk and spatula
- Saucepan for ganache
- Electric mixer for whipping cream
- Measuring cups and spoons
Instructions
Step 1 – Prepare the Filling
- In a medium mixing bowl, combine the instant pudding mix with cold milk. Whisk for 2–3 minutes until thickened and smooth.
- In a separate bowl, whip heavy cream with sugar (if using) until soft peaks form.
- Gently fold the whipped cream into the pudding mixture using a spatula. This creates a light, airy filling that won’t be overly dense.
- Stir in vanilla extract. Taste; the custard should be sweet, creamy, and fragrant, ready to layer.
Tip: Folding rather than stirring aggressively preserves the air in the whipped cream, giving the cake a mousse-like texture.
Step 2 – Layer the Cake
- Arrange a layer of graham crackers in the bottom of a 9×13 inch dish. Break crackers to fit if necessary; try to keep a flat, even layer.
- Spread half of the pudding mixture evenly over the graham crackers, smoothing gently with a spatula.
- Add a second layer of graham crackers, followed by the remaining pudding.
- Finish with a final layer of graham crackers. The top layer acts as a base for the chocolate topping.
Tip: The graham crackers will soften in the fridge, absorbing moisture from the custard while keeping layers distinct.
Step 3 – Make the Chocolate Topping
- In a small saucepan, heat heavy cream over medium heat until it begins to simmer lightly. Do not boil.
- Remove from heat and pour over chocolate chips in a heatproof bowl.
- Let sit for 1–2 minutes, then stir until smooth and glossy.
- Stir in butter and vanilla extract if using. The topping should be pourable, rich, and shiny.
Tip: If you prefer a thicker chocolate layer, allow ganache to cool for 5–10 minutes before pouring.
Step 4 – Assemble the Cake
- Pour the chocolate ganache over the top graham cracker layer.
- Use a spatula to spread evenly, ensuring chocolate reaches all edges.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Why overnight?
- The graham crackers soften completely.
- Flavors meld.
- Texture becomes cake-like without baking.
Step 5 – Serve
- Remove cake from fridge.
- Slice into squares with a sharp knife. Wipe the knife between cuts for clean edges.
- Optional: Garnish with shaved chocolate, powdered sugar, or a dollop of whipped cream.
- Serve chilled for the best flavor and texture.
Tip: Letting slices sit at room temperature for 5–10 minutes before serving makes the ganache slightly softer and easier to bite.
Storage
- Covered in the refrigerator: 3–4 days.
- Can be frozen: wrap tightly in plastic and freeze up to 1 month. Thaw in the refrigerator before serving.
Variations & Tips
- Peanut butter chocolate version – Add a thin layer of peanut butter between graham crackers and custard.
- Caramel drizzle – Pour caramel sauce over ganache for added decadence.
- Chocolate cookies instead of graham crackers – Use chocolate wafers or digestive biscuits for a different flavor profile.
- Extra whipped topping – Pipe whipped cream between layers or on top before serving for a luxurious look.
These No-Bake Chocolate Éclair Cake squares are:
- Creamy, chocolatey, and indulgent.
- Soft enough to slice easily, but firm enough to hold shape.
- Fast to assemble, no oven required, and perfect for last-minute desserts or celebrations.
