Decadent No-Bake Chocolate Éclair Cake
Indulge in a luscious and creamy dessert that captures the heavenly flavors of a traditional chocolate éclair without any baking required. This Decadent No-Bake Chocolate Éclair Cake is a crowd-pleaser at any gathering, especially during warm summer months, but it's so delightful that you'll want to enjoy it all year round! The moist layers of graham crackers soaked in creamy vanilla pudding, topped with a rich chocolate glaze, create a delightful contrast that's impossible to resist. Make sure to prepare it ahead of time; chilling in the refrigerator for at least 8 hours, or overnight, allows the flavors to meld together beautifully. Serve it at your next get-together, and watch as it disappears in no time!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
French vanilla instant pudding mix
2 (102 g) packages (none)
Frozen whipped topping (Cool Whip)
1 (9 ounce) container (thawed)
Whole milk
3 cups (none)
Semisweet chocolate
2 ounces (melted)
Butter or margarine
2 tablespoons (melted)
Corn syrup
2 tablespoons (none)
Milk
2 tablespoons (none)
Vanilla extract
2 tablespoons (none)
Confectioners' sugar
1 1/2 cups (none)
Graham crackers
1 (600 g) box (not crumbs)
Instructions
1
Prepare a 13x9-inch baking pan by lightly greasing or lining it with parchment paper for easy removal.
2
In a mixing bowl, combine the two packages of instant pudding mix with 3 cups of whole milk. Beat on medium speed for 2 minutes, or until the mixture thickens.
3
Gently fold in the thawed whipped topping until well combined, creating a smooth and creamy filling.
4
Place a layer of graham crackers evenly on the bottom of the prepared baking dish, breaking them as needed to cover the entire surface.
5
Carefully pour half of the prepared pudding mixture over the layer of graham crackers, spreading it evenly.
6
Add another layer of graham crackers on top of the pudding, followed by the remaining pudding mixture. Smooth it out to create an even layer.
7
Finish with a final layer of graham crackers atop the pudding.
8
In a microwave-safe bowl, melt the semisweet chocolate squares and 2 tablespoons of butter together in 20-second intervals, stirring in between, until fully melted and smooth.
9
Stir in the corn syrup, 2 tablespoons of milk, and vanilla extract into the chocolate mixture. Mix until everything is well combined and glossy.
10
Slowly incorporate the confectioners' sugar into the chocolate mixture, beating until it turns into a smooth and pourable glaze.
11
Spread the chocolate glaze evenly over the top layer of graham crackers, ensuring complete coverage.
12
Cover the baking dish with plastic wrap or aluminum foil and refrigerate for a minimum of 8 hours or overnight to allow the layers to set and flavors to develop.
13
Slice into squares and serve chilled. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent No-Bake Chocolate clair Cake?
It is a luscious, creamy dessert that captures the flavors of a traditional chocolate clair using layers of graham crackers, vanilla pudding, and a rich chocolate glaze without requiring an oven.
Do I need to bake this cake?
No, this is a completely no-bake recipe, making it perfect for warm weather or when you want to save oven space.
What size pan should I use for this recipe?
You should use a 13x9-inch baking pan for this recipe.
What kind of pudding mix is required?
The recipe calls for two 102g packages of French vanilla instant pudding mix.
How much milk is needed for the pudding filling?
You will need 3 cups of whole milk to prepare the pudding layer.
Can I use low-fat milk for the pudding?
While whole milk provides the creamiest texture, you can use other types of milk, though the filling may be slightly less rich.
What type of whipped topping is used?
The recipe uses one 9-ounce container of frozen whipped topping, such as Cool Whip, which must be thawed before use.
How many layers of graham crackers are in this cake?
There are three layers of graham crackers: one on the bottom, one in the middle, and one on the top.
Should I crush the graham crackers into crumbs?
No, use whole graham crackers; they will soften naturally as the cake chills to create a cake-like texture.
How do I prepare the 13x9 pan?
You should lightly grease the pan or line it with parchment paper to allow for easy removal of the slices.
How long does the pudding need to be beaten?
Beat the pudding mix and milk on medium speed for 2 minutes or until the mixture thickens.
How is the chocolate glaze made?
The glaze is made by melting semisweet chocolate and butter, then stirring in corn syrup, milk, vanilla, and confectioners' sugar until smooth.
What type of chocolate is used for the glaze?
The recipe uses 2 ounces of semisweet chocolate squares.
How do I melt the chocolate for the glaze?
Melt the chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
What is the purpose of the corn syrup in the glaze?
The corn syrup helps create a glossy, shiny finish for the chocolate topping.
How much vanilla extract is in the glaze?
The recipe uses 2 tablespoons of vanilla extract in the chocolate glaze mixture.
How much confectioners' sugar is needed?
You will need 1 1/2 cups of confectioners' sugar for the glaze.
How long must the cake be refrigerated?
The cake needs to chill for a minimum of 8 hours, though overnight is recommended for the best flavor and texture.
Why does the cake need to chill for so long?
Chilling allows the graham crackers to soak up moisture from the pudding, softening them into a cake-like consistency.
Can I serve the cake immediately after assembly?
No, the graham crackers will still be hard; the 8-hour chilling period is essential for the structure of the dessert.
How should I store leftovers?
Cover the pan with plastic wrap or aluminum foil and keep it refrigerated.
Can this cake be frozen?
While it can be frozen, the texture of the pudding and whipped topping may change slightly upon thawing.
How do I get clean slices when serving?
Ensure the cake is thoroughly chilled and use a sharp knife, wiping it clean between each cut.
Can I use a different pudding flavor?
Yes, while French vanilla is traditional, you could use chocolate or cheesecake flavored pudding for a different variation.
What makes this a good summer treat?
It is served chilled and requires no oven use, making it a refreshing and easy-to-make dessert for hot days.
Is this recipe suitable for large gatherings?
Yes, it is a crowd-pleaser that is easy to slice and serve, and it is specifically mentioned as a favorite for get-togethers.
What is the ingredient count for this recipe?
There are 10 total ingredients in this recipe.
Can I use homemade whipped cream instead of Cool Whip?
You can, but the stability of the cake may vary; Cool Whip is often used for its ability to hold its shape over several days.
What is the texture of the finished cake?
The finished cake is moist and creamy with soft layers that mimic the pastry of a classic clair.
How should I apply the glaze?
Spread the chocolate glaze evenly over the final top layer of graham crackers, ensuring complete coverage.