Get ready to fall in love with dessert all over again because this Eclair Cake with Chocolate Ganache is about to become your new obsession. Imagine all the nostalgic flavors of a classic éclair, but transformed into an easy, no-bake cake that’s cool, luscious, and impossibly irresistible. Layers of creamy vanilla pudding and whipped topping nestle between sheets of graham crackers, then everything gets blanketed in the most decadent, glossy chocolate ganache. It’s a showstopper at parties, a weeknight family treat, and honestly, one of those recipes you’ll crave on repeat. Let’s make some sweet memories!
Ingredients You’ll Need
You’ll be amazed by how just a handful of simple ingredients create pure dessert magic. Each component plays a starring role, from the pillowy pudding to the tender graham crackers and that luxurious chocolate ganache on top — making this Eclair Cake with Chocolate Ganache utterly unforgettable.
- Instant vanilla pudding mix (2 boxes, 3.4 ounces each): Provides the silky-smooth base and brings classic vanilla flavor to every bite.
- Cold whole milk (2 1/2 cups): Ensures the pudding sets up richly, giving the filling its creamy, spoonable texture.
- Whipped topping (1 container, 8 ounces, thawed): Lightens up the filling and makes it fluffy and cloud-like—so important for that signature éclair taste.
- Graham crackers (1 box): The secret to those cake-like layers—once chilled, they soften and mimic tender pastry.
- Heavy cream (1/2 cup): Creates the velvety base for the chocolate ganache that cascades over the top.
- Semi-sweet chocolate (4 ounces, chopped): Melted into the cream for a rich, balanced ganache that’s neither too sweet nor too bitter.
- Unsalted butter (1 tablespoon): Adds body and shine to your ganache while helping it set beautifully.
How to Make Eclair Cake with Chocolate Ganache
Step 1: Mix the Pudding Filling
Let’s start with the dreamy filling! In a large bowl, whisk together the instant vanilla pudding mix and cold whole milk for about two minutes. You’re looking for a texture that’s thick yet pourable, like a pillow for your cake. Once that’s achieved, gently fold in the thawed whipped topping until you have a smooth and fluffy mixture—this is where the magic begins!
Step 2: Layer the Graham Crackers
Grab your 9×13-inch baking dish. Arrange a single layer of graham crackers to entirely cover the bottom; you may need to break some crackers to fit the edges. This first layer is essential, as it forms the “cake” structure that sets this Eclair Cake with Chocolate Ganache apart from other desserts.
Step 3: Add the First Layer of Filling
Now, take half of the luscious pudding mixture and spread it gently over the graham crackers. Use the back of a spoon or an offset spatula to get an even layer. Don’t worry if it looks thick—those crackers will soak up moisture and transform into something magical as the cake chills.
Step 4: Repeat the Layers
Place another layer of graham crackers over the pudding, arranging them snugly. Pour the rest of your pudding mixture over this and spread evenly. Finish it all off with one final layer of graham crackers on top. These layers are what make each bite of Eclair Cake with Chocolate Ganache so irresistible.
Step 5: Make the Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat, just until it gently simmers around the edges—don’t let it boil. Pour this hot cream over the chopped semi-sweet chocolate and unsalted butter in a heatproof bowl. Let the mixture sit for a minute or two, then whisk until it becomes smooth, thick, and luxuriously glossy.
Step 6: Finish and Chill
Pour the warm ganache right across the top layer of graham crackers and use a spatula to smooth it into every corner. Now, cover the entire dish tightly with plastic wrap and refrigerate for at least 6 hours, or overnight. During this time, your humble graham crackers morph into tender cake, and all the flavors meld together into pure, spoonable bliss.
How to Serve Eclair Cake with Chocolate Ganache
Garnishes
A simple shower of chocolate shavings or a few fresh berries instantly elevates the look. You can also dust a little powdered sugar on top or add a scatter of chopped nuts for crunch. Even a dollop of extra whipped topping or a drizzle of caramel sauce pairs beautifully with the decadent ganache.
Side Dishes
Since the Eclair Cake with Chocolate Ganache is so rich and satisfying, consider pairing it with something light and refreshing. A bowl of sliced strawberries or a fruit salad on the side balances out the sweetness, while a mug of strong coffee or espresso makes for the perfect grown-up treat. If you’re serving a crowd, add a scoop of vanilla ice cream for an extra-indulgent dessert course.
Creative Ways to Present
Turn the classic into mini parfaits by layering the components in clear glasses for an elegant single-serve dessert. Or, cut the chilled cake into neat squares and tuck them into baking cups for easy party pickup. For a seasonal touch, top each slice with a few edible flowers or mint sprigs—the contrast against the shiny ganache is absolutely stunning!
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (rare, but possible!), simply cover the dish with plastic wrap or transfer slices to an airtight container. The Eclair Cake with Chocolate Ganache will stay fresh, moist, and delicious in the fridge for up to four days. In fact, the flavor and texture just keep getting better as it rests!
Freezing
Good news: this cake freezes beautifully. Cut into individual pieces, wrap tightly in plastic wrap, and then foil for maximum freshness. Store in a freezer-safe bag or container. When a craving hits, thaw in the refrigerator overnight—just note that the texture may be a little softer, but still incredibly tasty.
Reheating
There’s really no need to reheat this cake—it’s best enjoyed chilled right from the fridge. If it’s just too cold for your liking, let a slice sit at room temperature for 10 to 15 minutes to soften slightly. You’ll love how the flavors brighten up as it warms just a bit.
FAQs
Can I make Eclair Cake with Chocolate Ganache ahead of time?
Absolutely, and it’s actually encouraged! Making this dessert the day before allows the graham crackers to properly soften and the flavors to meld, resulting in an even more delicious treat. Just keep it covered and chilled until you’re ready to serve.
Is it possible to use homemade whipped cream instead of store-bought whipped topping?
Yes, you can swap in freshly whipped cream—just whip about 1 cup of heavy cream with a bit of sugar until you have stiff peaks. It may set slightly softer, but the flavor will be rich and fresh.
Can I use chocolate pudding instead of vanilla for a twist?
Definitely! Chocolate pudding gives the Eclair Cake with Chocolate Ganache a deeper cocoa flavor, adding variety and excitement for chocolate enthusiasts. You can even try layering both vanilla and chocolate puddings for a marbled effect.
How long does the cake really need to chill?
To get the best texture, let the cake chill for at least 6 hours, but overnight is ideal. This resting time ensures the graham crackers soften into that lovely cake-like consistency and all the layers meld beautifully.
Can I add fruit or nuts to the Eclair Cake with Chocolate Ganache?
Of course! Fresh sliced strawberries, bananas, or raspberries make fantastic additions, and a sprinkle of toasted sliced almonds or chopped hazelnuts adds crunch and sophistication. Just layer fruit between the pudding and graham crackers, or sprinkle nuts over the ganache.
Final Thoughts
There’s truly something comforting and magical about making (and sharing!) an Eclair Cake with Chocolate Ganache. Whether you’re baking for a celebration or just treating yourself on a cozy night in, this dessert is guaranteed to bring smiles. Don’t wait—give it a try and see why so many people can’t get enough of its creamy layers and chocolatey finish!
Print
Eclair Cake with Chocolate Ganache Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the decadent goodness of this Eclair Cake with a luscious layer of chocolate ganache. This no-bake dessert is a crowd-pleaser, perfect for any occasion.
Ingredients
For the Cake:
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 1/2 cups cold whole milk
- 1 (8-ounce) container whipped topping, thawed
- 1 box graham crackers
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepare the Cake: In a large bowl, whisk together the pudding mix and cold milk until thickened. Fold in the whipped topping. Arrange a layer of graham crackers in a 9×13-inch dish, spread half of the pudding mixture, add another layer of crackers, and top with the remaining pudding mixture and a final layer of crackers.
- Make the Ganache: Heat the cream until simmering, pour over chocolate and butter, let sit, then whisk until smooth. Pour over the cake.
- Chill: Refrigerate the cake for at least 6 hours or overnight to set. Serve chilled.
Notes
- This cake improves with time as the graham crackers soften. Try variations with chocolate pudding or top with sliced strawberries for a fruity twist.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
