Description
Classic chocolate eclair cake offers creamy layers of pudding and graham crackers, topped with rich chocolate frosting. Dessert enthusiasts love this simple yet elegant no-bake treat that delivers delightful sweetness without complicated preparation.
Ingredients
Scale
- 14.4 oz (408 g) graham crackers
- 2 boxes (3.4 oz/96 g each) instant vanilla pudding mix
- 3 cups (720 ml) whole milk
- 3 cups (720 ml) heavy whipping cream
- 14 oz (397 g) sweetened condensed milk
- 8 oz (226 g) semisweet chocolate bars, finely chopped
- 2 tsps vanilla bean paste
Instructions
- Whip Cream Creation: Combine cold heavy whipping cream and sweetened condensed milk in a mixing bowl. Whip with an electric mixer until firm, voluminous peaks form.
- Pudding Preparation: In a separate bowl, whisk whole milk, vanilla pudding mixes, vanilla bean paste, and remaining sweetened condensed milk until achieving a silky, uniform consistency.
- Cream and Pudding Fusion: Gently fold whipped cream into pudding mixture in three careful additions, maintaining an airy texture.
- Layer Foundation: In a 13×9-inch glass baking dish, create the first graham cracker base, trimming crackers to ensure an even surface.
- First Pudding Layer: Spread half of the pudding mixture evenly over the graham cracker base, ensuring complete coverage.
- Secondary Construction: Add a second graham cracker layer, then distribute remaining pudding mixture uniformly.
- Final Structure: Top with a final graham cracker layer, completing the dessert’s foundational layers.
- Initial Chilling: Refrigerate the assembled cake for 30 minutes to stabilize and set layers.
- Ganache Development: Place chopped chocolate in a heat-resistant bowl.
- Cream Heating: Warm heavy cream until steaming, approximately 45-60 seconds in the microwave.
- Chocolate Melting: Pour warm cream over chocolate, allowing it to rest for one minute to facilitate gentle melting.
- Ganache Refinement: Whisk chocolate and cream until achieving a smooth, glossy consistency.
- Ganache Application: Remove chilled cake and generously pour ganache over the top layer.
- Surface Perfection: Use a spatula to spread ganache evenly, creating an elegant coating.
- Final Chilling: Return cake to refrigerator, covered, to set ganache and thoroughly chill for a minimum of 4 hours or overnight before serving.
Notes
- Whip with Precision: Achieve firm peaks by keeping heavy cream and equipment cold, preventing overbeating that can turn cream grainy.
- Pudding Perfection: Whisk thoroughly to eliminate lumps, ensuring a silky-smooth base that blends seamlessly with whipped cream.
- Layer Strategically: Trim graham crackers precisely to create an even, stable foundation that prevents structural collapse and ensures uniform texture.
- Ganache Technique: Let chocolate rest in warm cream to melt gradually, creating a glossy, smooth topping without burning or separating the mixture.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 11
- Calories: 350
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg