Chocolate Eclair Cake

 

Prep Time: 1 hour
Chill Time: 24 hours
Total Time: About 25 hours
Servings: 12–16
Category: Dessert

Notes After Making

Add

Ingredients

Filling

  • 1¾ cups heavy whipping cream (410 g)
  • 3 tablespoons sugar, optional
  • 1 teaspoon vanilla extract, optional
  • 2 boxes (3.4 ounces each) instant vanilla pudding mix
  • 3 cups milk (732 g)
  • 1 box graham crackers (about 3 sleeves)
  • 2–3 tablespoons espresso powder, optional (for Espresso Éclair Cake)

Chocolate Topping

  • ⅓ cup cocoa powder (33 g)
  • 1 cup granulated sugar (198 g)
  • ¼ cup milk (61 g)
  • ½ cup butter (113 g)
  • 1 teaspoon vanilla extract

Instructions

Prepare the Filling

  1. In a 9×13-inch baking dish, arrange a layer of graham crackers across the bottom, using about 1 full sleeve to cover the surface.
  2. In a medium bowl, add the heavy whipping cream. If using, add the sugar and vanilla extract.
  3. Beat on medium-high speed for about 4 minutes, until whipped and stiff peaks form.
  4. In a separate large bowl, combine the milk and vanilla pudding mixes. Beat on medium speed for about 2 minutes, until thickened.
  5. If making an Espresso Éclair Cake, mix the espresso powder into the pudding mixture.
  6. Gently fold the whipped cream into the pudding mixture until smooth and fully combined.

Assemble the Cake

  1. Spread half of the pudding mixture evenly over the graham crackers.
  2. Add another layer of graham crackers.
  3. Spread the remaining pudding mixture evenly over the crackers.
  4. Finish with a final layer of graham crackers.

Prepare the Chocolate Topping

  1. In a small saucepan, combine the cocoa powder, sugar, and milk.
  2. Bring to a full rolling boil over medium heat, stirring constantly.
  3. Boil for 1 minute.
  4. Remove from heat and continue stirring for about 1 minute to cool slightly.
  5. Add the butter and vanilla extract. Stir until the butter is completely melted and the glaze is smooth.

Finish and Chill

  1. Immediately pour the chocolate glaze over the top layer of graham crackers.
  2. Tilt the dish gently as needed to spread the glaze evenly over the entire surface.
  3. Cover and refrigerate for at least 24 hours before serving to allow the graham crackers to soften and the flavors to develop.

Jessica’s Notes

Make Ahead

  • This dessert is best made at least 24 hours ahead.
  • It can be prepared up to 2 days before serving.
  • The longer chilling time allows the graham crackers to soften into a cake-like texture.

Storage

Store covered in the refrigerator for up to 5 days.

Freezer-Friendly

Freeze for up to 1 month. Thaw overnight in the refrigerator before serving. The texture of the whipped cream layer may soften slightly after freezing.

Variations

  • Make an espresso style by adding 2–3 tablespoons espresso powder to the pudding mixture.
  • Use chocolate graham crackers for a deeper chocolate flavor.
  • Add sliced bananas between the layers for a banana cream éclair cake.
  • Replace vanilla pudding with chocolate pudding for a richer version.
  • Top with chocolate shavings, toasted nuts, or fresh berries before serving.

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