It’s that time of year where there are plenty of barbecues and outdoor gatherings again. Whenever our friends host, I never want to come empty handed so I like to have a bunch of dessert recipes on hand, especially no bake dessert recipes!
This No Bake Chocolate Eclair Cake is perfect for summer meet ups – you don’t have to turn on your oven and overheat your own home, and it can be made ahead and served chilled or at room temperature.
The cake is super simple to make. It is layers of graham crackers, whipped cream pudding, and chocolate frosting, mimicking the flavors of a chocolate eclair. If you don’t want to make your own frosting, you can also buy store bought and just use that.
Ingredients:
- 1 pint heavy whipping cream
- 1 tablespoon vanilla extract
- 1 (16 oz box) plus 2 tablespoons confectioners’ sugar, divided
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups whole milk, divided
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon coffee extract
- 1 (14.4 oz) box graham crackers
Start by making the whipped cream. Add the whipping cream to a large bowl and whip until stiff peaks are just about to form.
Add the vanilla and 2 tablespoons confectioners’ sugar and beat until peaks form. Set aside.
Next, make the pudding. In a separate large bowl, add the pudding mix packets and 2 1/2 cups milk to a large bowl, stirring for 5 minutes, until the pudding forms.
Fold in your whipped cream and set aside.
Next, make your frosting. Add the butter to a large bowl. Using an electric mixer, whip until light and fluffy.
Slowly add in the cocoa powder, mixing on low speed until combined, scraping down the sides of the bowl as necessary.
Add in the 16 oz confectioners’ sugar in batches, mixing on low until combined. The mixture will be very, very dry.
Stir in the salt and coffee extract.
Add in 1/2 cup milk and mix until fully combined and fluffy.
If the mixture seems too dry/thick after fully mixing, add more milk a teaspoon at a time until you reach your desired consistency.
You can now assemble the cake. Using a 13×9 dish (paid link), cover the bottom of the dish with a layer of graham crackers.
Follow with half of the pudding mixture, smoothing with a spatula.
Add another layer of graham crackers.
Spread the remaining half of the pudding mixture on top.
Top with a final layer of graham crackers.
Lastly, add the chocolate frosting on top, smoothing to evenly cover the cake.
Cover and refrigerate for at least 8 hours before serving.
Over those 8+ hours, the graham crackers soften and soak in some of the pudding and chocolate. The flavor is surprisingly similar to a chocolate eclair!
This cake is pretty decadent so you can definitely serve a crowd with this.
I had a difficult time taking a “pretty” photo of one of the slices removed, but what it lacks in beauty, it makes up for in taste!
Ingredients
- 1 pint heavy whipping cream
- 1 tablespoon vanilla extract
- 1 (16 oz) box, plus 2 tablespoons confectioners’ sugar, divided
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 3 cups whole milk, divided
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 tablespoon coffee extract
- 1 (14.4 oz) box graham crackers
Instructions
- Start by making the whipped cream. Add the whipping cream to a large bowl and whip until stiff peaks are just about to form.
- Add the vanilla and 2 tablespoons confectioners’ sugar and beat until peaks form. Set aside.
- Next, make the pudding. In a separate large bowl, add the pudding mix packets and 2 1/2 cups milk to a large bowl, stirring for 5 minutes, until the pudding forms.
- Fold in your whipped cream and set aside.
- Next, make your frosting. Add the butter to a large bowl. Using an electric mixer, whip until light and fluffy.
- Slowly add in the cocoa powder, mixing on low speed until combined, scraping down the sides of the bowl as necessary.
- Add in the 16 oz box confectioners’ sugar in batches, mixing on low until combined. The mixture will be very, very dry.
- Stir in the salt and coffee extract.
- Add in 1/2 cup milk and mix until fully combined and fluffy.
- If the mixture seems too dry/thick after fully mixing, add more milk a teaspoon at a time until you reach your desired consistency.
- You can now assemble the cake. Using a 13×9 dish, cover the bottom of the dish with a layer of graham crackers.
- Follow with half of the pudding mixture, smoothing with a spatula.
- Add another layer of graham crackers.
- Spread the remaining half of the pudding mixture on top.
- Top with a final layer of graham crackers.
- Lastly, add the chocolate frosting on top, smoothing to evenly cover the cake.
- Cover and refrigerate for at least 8 hours before serving.
