Chocolate Eclair Cake

 

Preparation: 1 hour, refrigerate ~24 hours before serving.

Filling:

1¾ cups whipping cream 410g

Optional: 3 tablespoons sugar and 1 teaspoon vanilla extract

2 boxes (3.4 ounces each) instant vanilla pudding

3 cups milk 732g

1 box graham crackers (about 3 sleeves)


Topping:

⅓ cup cocoa powder 33g

1 cup sugar 198g

¼ cup milk 61g

½ cup butter 

1 teaspoon vanilla extract


In a 9 × 13-inch dish, cover the entire bottom with a layer of graham crackers (about 1 full sleeve).

In a medium bowl, add the whipping cream and, if using, the sugar and vanilla. Beat on medium-high speed for about 4 minutes, until whipped.

In a large bowl, add the milk and vanilla pudding mixes. Beat on medium speed for about 2 minutes until thickened.

Gently stir the whipped cream into the pudding mixture until smooth and well combined.

Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.

In a small pot, combine the cocoa powder, sugar, and milk. Bring to a full rolling boil, stirring constantly, and boil for 1 minute.

Remove from heat and continue stirring for about 1 minute to slightly cool. Add the butter and vanilla, stirring until the butter is fully melted and the glaze is smooth.

Immediately pour the glaze over the top layer of graham crackers, tilting the dish as needed so the glaze covers the entire surface.

Refrigerate 24 hours before serving.


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