Description
A no-bake chocolate eclair cake featuring silky vanilla cream, crisp graham crackers, and a glossy chocolate topping, perfect for make-ahead desserts.
Ingredients
Scale
- 300 g graham crackers (about 36–40 squares)
- 170 g instant vanilla pudding mix (2 × 85 g packets)
- 960 ml whole milk (4 cups)
- 225 g cream cheese, softened (8 oz)
- 60 g powdered sugar (½ cup)
- 240 ml heavy cream (1 cup) for filling
- 120 ml heavy cream (½ cup) for ganache
- 5 ml pure vanilla extract (1 tsp)
- 200–225 g semi-sweet chocolate, chopped or chips (7–8 oz)
- 15 g unsalted butter (1 tbsp), optional
- a pinch of salt (optional)
Instructions
- Whip the cream: Measure 240 ml heavy cream and 5 ml vanilla. Whip on medium-high until soft peaks form, about 2–3 minutes.
- Beat the cream cheese and sugar: In a medium bowl, beat the softened cream cheese with powdered sugar until smooth, 1–2 minutes.
- Prepare the pudding base: Whisk the instant vanilla pudding mix with cold milk for 30 seconds, then let it thicken for 2 minutes.
- Combine filling components: Fold the chilled pudding into the cream cheese, then fold in the whipped cream until uniform.
- Assemble the layers: Spread a thin smear of filling in the pan, arrange a layer of graham crackers, then spread filling over the crackers. Repeat.
- Chill: Cover tightly and chill for at least 4 hours, preferably overnight.
- Make the ganache: Heat the heavy cream and pour over chopped chocolate and butter. Whisk until smooth.
- Finish: Pour ganache over the chilled cake and spread. Set in fridge for 15–30 minutes before slicing.
Notes
For best results, chill overnight to improve sliceability and meld flavors. Use high-quality chocolate for ganache.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg