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No-Bake Chocolate Eclair Cake

No-Bake Chocolate Eclair Cake recipe

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This No-Bake Chocolate Eclair Cake is a delightful and easy dessert that brings together layers of creamy vanilla pudding, chocolate graham crackers, and a rich chocolate topping. Perfect for any occasion, this cake is a no-bake wonder that will impress your family and friends with its taste and simplicity.

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Ingredients:

For the Filling:

  • 2 (3 oz) packages instant vanilla pudding mix
  • 3 cups milk
  • 1 (8 oz) container frozen whipped topping, thawed

For Layering:

  • 1 (16 oz) package chocolate graham crackers

For the Chocolate Topping:

  • 1/4 cup milk
  • 1/3 cup unsweetened cocoa powder
  • 1 cup white sugar
  • 2 tbsp butter
  • 1 tsp vanilla extract

Instructions:

1. Prepare the Pudding Filling:

  1. In a large bowl, whisk together the instant vanilla pudding mix and 3 cups of milk until the mixture thickens, about 2 minutes.
  2. Fold in the thawed whipped topping until well combined and smooth. Set aside.

2. Layer the Cake:

  1. In a 9×13-inch baking dish, arrange a single layer of chocolate graham crackers, breaking them as needed to fit the dish.
  2. Spread half of the pudding mixture over the layer of graham crackers.
  3. Add another layer of graham crackers on top of the pudding mixture.
  4. Spread the remaining pudding mixture over the second layer of graham crackers.
  5. Top with a final layer of graham crackers, ensuring they cover the pudding completely.

3. Prepare the Chocolate Topping:

  1. In a medium saucepan, combine 1/4 cup milk, 1/3 cup unsweetened cocoa powder, and 1 cup white sugar.
  2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
  3. Boil for 1 minute, then remove from heat and add 2 tbsp butter and 1 tsp vanilla extract. Stir until the butter is melted and the mixture is smooth.
  4. Let the chocolate topping cool slightly before pouring it over the top layer of graham crackers.

4. Chill the Cake:

  1. Cover the baking dish with plastic wrap or aluminum foil.
  2. Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld together.

5. Serve:

  1. Once the cake is chilled and set, cut into squares and serve. Enjoy the creamy, chocolatey goodness of this easy no-bake dessert!

Cooking Notes and Variations:

Cooking Tips:

  • Thawing Whipped Topping: Make sure to thaw the whipped topping in the refrigerator before using it to ensure smooth mixing.
  • Smooth Layers: Use an offset spatula to evenly spread the pudding mixture and chocolate topping for a neat and attractive presentation.

Variations:

  • Different Pudding Flavors: Experiment with different pudding flavors such as chocolate or butterscotch for a twist on the classic recipe.
  • Fruit Addition: Add a layer of sliced bananas or strawberries between the pudding and graham cracker layers for a fruity variation.
  • Nutty Crunch: Sprinkle chopped nuts like almonds or pecans between the layers for added texture and flavor.

Keto and Low-Carb Version:

To make a keto-friendly version of this cake, substitute the instant pudding mix with a sugar-free pudding mix and use unsweetened almond milk. Replace the graham crackers with keto-friendly cookies or a homemade almond flour crust. Use a sugar substitute like erythritol or stevia for the chocolate topping.

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Frequently Asked Questions (FAQs):

Can I make this cake ahead of time?

Yes, this cake is perfect for making ahead. In fact, it tastes even better when it has time to sit and allow the flavors to meld together. Prepare it the night before or at least 4 hours in advance.

How long does this cake last in the refrigerator?

This no-bake eclair cake can be stored in the refrigerator for up to 3 days. Keep it covered to maintain freshness.

Can I freeze this cake?

While you can freeze this cake, the texture of the pudding and whipped topping may change slightly upon thawing. If you do freeze it, wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before serving.

Can I use homemade whipped cream instead of frozen whipped topping?

Yes, you can use homemade whipped cream. Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Use this in place of the frozen whipped topping.

Can I use regular graham crackers instead of chocolate?

Yes, you can use regular graham crackers if you prefer. The flavor will be slightly different but still delicious.

The No-Bake Chocolate Eclair Cake is a simple yet decadent dessert that will satisfy any sweet tooth. Its layers of creamy vanilla pudding, chocolate graham crackers, and rich chocolate topping make it a crowd-pleaser that’s perfect for any gathering. With easy substitutions for a keto or low-carb version, this versatile dessert can be enjoyed by everyone. Try this recipe for your next event and watch it disappear in no time!