Eclair Cake with Chocolate Ganache Recipe
If there were ever a dessert that could make anyone swoon, it’s the classic Eclair Cake with Chocolate Ganache. Picture layers of tender graham crackers, velvety vanilla pudding, and airy whipped topping—all crowned with a glossy, rich chocolate ganache. This crowd-pleaser brings together everything we love about éclairs, but in the easiest, no-bake form imaginable. Whether you’re making it for a family get-together or simply satisfying a craving for something sweet, this cake delivers big bakery flavors with none of the fuss.
Ingredients You’ll Need
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For the cake:
- 1 box graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 2 1/2 cups cold milk
- 1 (8 oz) container whipped topping (thawed)
For the ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
How to Make Eclair Cake with Chocolate Ganache
Step 1: Prepare the Vanilla Pudding Layer
Start by whisking together the instant vanilla pudding mix and cold milk in a large bowl. You’ll want to whisk until the mixture becomes thick and smooth—this usually takes about 2 minutes. Once it’s set, gently fold in the whipped topping, and keep folding until you have a luscious, evenly combined filling.
Step 2: Layer the Graham Crackers
Grab your 9×13-inch baking dish and cover the bottom with graham crackers. You might need to break a few to fit every last inch—don’t worry if they overlap a little. This first layer forms the foundation that will soak up all the creamy goodness to come.
Step 3: Add the Pudding Mixture
Spoon half of the pudding mixture over the cracker layer. Smooth it out gently with a spatula, paying special attention to those corners. Once it’s even, add another full layer of graham crackers on top, followed by the remaining pudding mixture. Finish with a final layer of graham crackers to seal it all in.
Step 4: Make the Chocolate Ganache
Time for the showstopper! In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over your chocolate chips in a heatproof bowl. Let that magic sit for two to three minutes, then add the butter and whisk until everything becomes silky smooth. This shiny chocolate ganache is the crowning glory of the cake.
Step 5: Assemble and Chill
Pour the warm ganache over the last layer of graham crackers, spreading it evenly to every edge. Cover the dish and tuck it away in the fridge for at least six hours—overnight is best—so the crackers soften and the layers set. The anticipation is definitely worth it!
How to Serve Eclair Cake with Chocolate Ganache
Garnishes
A sprinkle of chopped nuts, colorful sprinkles, or a dollop of extra whipped topping can take your Eclair Cake with Chocolate Ganache from delicious to truly unforgettable. Fresh berries or a light dusting of cocoa powder also add elegance and a burst of flavor.
Side Dishes
This decadent dessert pairs beautifully with lighter side dishes. Serve it alongside a fruit salad or a bright citrus sorbet to balance the richness. A cup of freshly brewed coffee or a frothy cappuccino makes for a heavenly after-dinner experience as well.
Creative Ways to Present
Who says you have to serve it in slices? For parties, cut the cake into tiny squares for bite-sized treats, or layer individual portions in clear jars for a stunning, portable dessert. You can even experiment with chocolate pudding or flavored whipped toppings for fun twists on the original Eclair Cake with Chocolate Ganache.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish tightly with plastic wrap or aluminum foil. You can keep Eclair Cake with Chocolate Ganache fresh in the refrigerator for up to four days; the flavors just keep marrying and getting even better!
Freezing
This cake freezes surprisingly well. Cut it into individual servings, wrap each slice tightly, and store them in a freezer-safe bag or container. When you’re ready to enjoy, thaw the slices overnight in the fridge for the best texture.
Reheating
Because Eclair Cake with Chocolate Ganache is meant to be enjoyed chilled, there’s no need to reheat it. If it’s coming straight from the freezer, a good thaw in the refrigerator is all it needs to reach perfect, creamy deliciousness once again.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade whipped cream can give a fresher, richer flavor to your Eclair Cake with Chocolate Ganache. Be sure to whip your cream until soft peaks form, and gently fold it into the pudding for that dreamy texture.
Is there a way to make this dessert gluten-free?
Yes, just swap the graham crackers for a gluten-free variety. Major brands now offer gluten-free graham crackers, and the rest of the ingredients are already gluten-free, making it easy to adapt for everyone’s needs.
Can I use chocolate pudding instead of vanilla?
Definitely! Using chocolate pudding makes for a double-chocolate delight. Layer it as you would with vanilla, or combine both for a twist on the traditional Eclair Cake with Chocolate Ganache.
How far in advance can I make this cake?
Eclair Cake with Chocolate Ganache is a perfect make-ahead dessert. Prepare it up to two days in advance and keep it chilled until you’re ready to serve, letting those wonderful flavors meld together.
What if I don’t have semi-sweet chocolate chips for the ganache?
You can use any chocolate you love—dark, milk, or a mix. Chopped chocolate bars or even high-quality baking chocolate work beautifully. Just be sure to use the same amount by weight for a smooth, glossy ganache.
Final Thoughts
Trust me on this: give Eclair Cake with Chocolate Ganache a spot at your next gathering, and you’ll have everyone asking for seconds—and the recipe! It’s the ultimate no-bake cake that never fails to impress. Dive in, enjoy every creamy, chocolatey bite, and don’t be surprised when it disappears in minutes!
Print
Eclair Cake with Chocolate Ganache Recipe
- Total Time: 6 hours 15 minutes (includes chilling)
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the irresistible delight of Eclair Cake with a luscious layer of chocolate ganache. This no-bake dessert features creamy vanilla pudding sandwiched between layers of graham crackers, all topped with a decadent chocolate ganache.
Ingredients
For the cake:
- 1 box graham crackers
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 2 1/2 cups cold milk
- 1 (8 oz) container whipped topping (thawed)
For the ganache:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 tablespoon butter
Instructions
- Prepare the pudding mixture: In a large bowl, whisk together the vanilla pudding mix and cold milk until smooth and thickened. Fold in the whipped topping until fully combined.
- Layer the cake: In a 9×13-inch baking dish, layer graham crackers across the bottom. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
- Make the ganache: Heat the heavy cream in a small saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips in a heatproof bowl. Add the butter and whisk until smooth.
- Assemble the cake: Pour the ganache over the top layer of graham crackers and spread evenly. Cover and refrigerate the cake for at least 6 hours, or overnight, to allow the layers to soften and set. Slice and serve chilled.
Notes
- This dessert can be made up to 2 days in advance.
- You can use chocolate pudding instead for a variation.
- Top with chopped nuts or sprinkles for added texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
