Chocolate Eclair Cake

Decadent Chocolate Eclair Cake – Easy No-Bake Recipe

This Chocolate Eclair Cake is so rich, you might want to serve it to people who appreciate the finer (and sweeter) things in life. It’s creamy, dreamy, and worth every glorious calorie. Let’s build this masterpiece together!

Software (a.k.a. Ingredients)

1 1/4 cups sugar sweet dreams are made of this
6 tablespoons cornstarch the secret thickening agent
1 teaspoon salt because sweet needs balance
4 teaspoons unsalted butter cut into 4 pieces (butter makes everything better)
5 teaspoons vanilla extract liquid gold
2 tablespoons water for the gelatin magic
1 1/4 teaspoons unflavored gelatin this holds it all together
7 3/4 cups heavy cream chilled (we’re not counting calories today!)
14 ounces graham crackers the crunchy layers of perfection
1 cup semisweet chocolate chips the crown jewel of this cake
5 tablespoons light corn syrup for that glossy finish

Procedure (a.k.a. The Magic)

Start with the pudding. In a large saucepan, whisk together the sugar, cornstarch, and salt. Slowly add 5 3/4 cups of heavy cream, whisking until smooth. Bring this mixture to a gentle boil over medium heat, then immediately reduce the heat to medium-low. Stir constantly until it thickens like a dream, about 3-5 minutes.
Butter and vanilla time. Remove the saucepan from the heat and whisk in the butter and vanilla. Transfer the pudding to a large bowl, pressing plastic wrap directly onto its surface (no pudding skins allowed here!). Refrigerate for at least 2 hours.
Prep the gelatin. In a small bowl, combine water and gelatin. Let it sit for 5 minutes to bloom. Microwave it for 15-30 seconds until it’s bubbling. This is the glue for our whipped cream.
Whip it good. Using a stand mixer, whisk 2 cups of heavy cream to soft peaks. Slowly add the gelatin mixture and whip to stiff peaks. Fold one-third of the whipped cream into the chilled pudding to lighten it up, then gently fold in the rest. You now have the fluffiest, most decadent filling ever.
Layer it up. Cover the bottom of a 13×9-inch baking dish with a single layer of graham crackers. Spread half of the pudding-cream mixture evenly over the crackers. Add another layer of graham crackers, then top with the remaining pudding-cream mixture. Finish with a final layer of graham crackers. You’re basically an architect of deliciousness.
Chocolate glaze, baby. In a microwave-safe bowl, combine the chocolate chips, the remaining 3/4 cup of heavy cream, and corn syrup. Microwave in 30-second intervals, stirring until smooth and glossy. Let the glaze cool to room temperature, then pour it over the top layer of graham crackers, spreading it evenly.
Chill time. Cover the dish and refrigerate for at least 6 hours (or up to 24 hours if you’re feeling patient). This lets the graham crackers soften and all the flavors meld into perfection.
Serve and enjoy. Slice into squares and watch as everyone falls in love with your creation. It’s rich, creamy, and totally irresistible.

Notes

Want to customize it? Swap out the graham crackers for chocolate grahams or add a layer of sliced bananas between the pudding layers. Make it your signature dessert!