If you’re searching for a show-stopping dessert that’s as easy as it is irresistible, let me introduce you to Eclair Cake with Chocolate Ganache. Imagine all the nostalgic flavors of a classic Parisian eclair but transformed into a no-bake, family-friendly cake that absolutely melts in your mouth with every silky bite. The layers of cinnamon-kissed graham crackers, creamy vanilla pudding, fluffy whipped topping, and a glossy blanket of rich chocolate ganache come together to create something truly magical. And the best part? You don’t have to turn on your oven or fuss with pastry dough — an instant recipe for smiles all around!

Eclair Cake with Chocolate Ganache Recipe - Recipe Image

Ingredients You’ll Need

This Eclair Cake with Chocolate Ganache comes together with a handful of simple, familiar ingredients. Each one plays an essential role in building up the flavors, textures, and stunning layers of this no-bake treat—so don’t skip or substitute if you want perfection!

Graham crackers: These serve as the “cake” layers, soaking up the creamy fillings and softening into a tender, cakey texture without baking.
Instant vanilla pudding mix: This is the base of your dreamy filling, bringing sweetness and that classic bakery custard flavor.
Whole milk: Essential for thickening your pudding, whole milk also delivers a creamier, richer result than low-fat options.
Whipped topping (thawed): Folding this in makes the filling light, fluffy, and luscious—just like eclair filling should be.
Semi-sweet chocolate chips: The foundation of your decadent chocolate ganache topping, adding just the right depth of cocoa flavor.
Heavy cream: Combined with chocolate, this yields a perfectly silky ganache that’s easy to pour and spread.
Unsalted butter: A couple tablespoons enriches the ganache, making it even smoother and more luxurious.

How to Make Eclair Cake with Chocolate Ganache

Step 1: Prepare the Pudding Filling

Start by grabbing your largest mixing bowl and whisk. Add both packets of instant vanilla pudding mix to the bowl, then slowly pour in the three cups of cold whole milk. Whisk everything together for about two minutes until smooth and thickened. When the mixture has the consistency of a scoopable custard, gently fold in the thawed whipped topping. Take your time; you want it fully combined for the fluffiest filling ever!

Step 2: Layer the Graham Crackers

Take out your trusty 9×13-inch baking dish and arrange a single layer of graham crackers to cover the entire bottom. Snap some crackers to fit if needed—no perfection required here, the layers will meld beautifully in the fridge.

Step 3: Add the First Layer of Filling

Scoop half of the creamy pudding mixture over the graham cracker layer and gently spread it right to the edges. Use the back of a spoon or an offset spatula for smooth sailing—this ensures every bite is equally pillowy and delicious.

Step 4: Repeat the Layers

Arrange another layer of graham crackers right on top of the pudding. Pour over the remaining pudding mixture, smoothing it out just like before. Finish up with one last layer of graham crackers, pressing them down ever so slightly so all three layers set together.

Step 5: Make the Chocolate Ganache

For the crowning glory of your Eclair Cake with Chocolate Ganache, place the semi-sweet chocolate chips into a heatproof bowl. In a small saucepan, heat the heavy cream and unsalted butter over medium heat until the mixture just starts to simmer (don’t boil it). Immediately pour the hot cream mixture over the chocolate chips and let it sit undisturbed for two to three minutes to gently melt the chocolate. Then whisk the mixture until it becomes smooth, glossy, and utterly tempting.

Step 6: Top & Chill

Pour the luxurious chocolate ganache over the top graham cracker layer and use your spatula to spread it evenly from corner to corner. Cover the whole dish with plastic wrap or foil, then pop it into the fridge for a minimum of four hours—or overnight if you’re planning ahead. This is key so the graham crackers soften, and all the dreamy flavors meld together.

How to Serve Eclair Cake with Chocolate Ganache

Garnishes

A simple sprinkle of chopped toasted nuts like pecans or hazelnuts can add a fun crunch and a pretty pop of color to your Eclair Cake with Chocolate Ganache. If you really want to elevate the look, try a light drizzle of caramel sauce, shavings of white chocolate, or even a handful of fresh raspberries for a bright, tart contrast. Just before serving, glossy chocolate curls also look irresistible atop all that rich ganache.

Side Dishes

Since this cake is rich and decadent, serve it with something light and fresh for balance. A bowl of mixed berries, a crisp green apple salad, or even a scoop of vanilla bean ice cream pairs beautifully with the flavors of your Eclair Cake with Chocolate Ganache. A hot cup of coffee or a little espresso is a wonderful complement, too!

Creative Ways to Present

You can make individual servings by assembling the dessert in mason jars or small parfait glasses—a fun way to show off all those gorgeous layers. For parties or potlucks, you can also slice the Eclair Cake with Chocolate Ganache into neat squares and place each piece in a cupcake liner for easy serving. Want to get really creative? Use cookie cutters to cut out fun shapes once it’s chilled!

Make Ahead and Storage

Storing Leftovers

Once you’ve enjoyed your first round of Eclair Cake with Chocolate Ganache, simply cover any leftovers with plastic wrap or a tight-fitting lid, and store them in the refrigerator. It will stay fresh and delicious for up to three days—just be sure to keep it chilled so the layers remain set and the ganache stays wonderfully glossy.

Freezing

If you want to make the cake further in advance, you can freeze slices or the whole cake (uncut) for up to one month. Wrap pieces tightly in plastic wrap and then foil to prevent freezer burn. Let the cake thaw in the refrigerator overnight before serving; this keeps the texture as close to fresh as possible.

Reheating

There’s no need to reheat this cake since it’s best served chilled. If you find that the ganache looks a little dull after a stint in the fridge, just let the cake sit at room temperature for about 10 minutes before serving—it will regain its shine and soften slightly for a more melt-in-your-mouth texture.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! Homemade whipped cream works beautifully in place of store-bought whipped topping for this Eclair Cake with Chocolate Ganache. Just make sure to whip it to stiff peaks and use the same volume (about 3 cups) for the best texture.

Can I use chocolate or cinnamon graham crackers?

Yes, feel free to swap the classic graham crackers for chocolate or cinnamon varieties for a twist on flavor. Chocolate crackers turn this into a real cocoa-lover’s dream, while cinnamon adds a subtle spicy warmth.

What if I don’t have instant pudding mix?

If instant pudding mix is unavailable, you can make a homemade vanilla pudding, let it cool completely, and use it in the recipe. Just keep the consistency thick enough to hold its shape between the layers.

How long does Eclair Cake with Chocolate Ganache need to chill?

For the ideal texture—where all the layers meld and the graham crackers are perfectly tender—you’ll want to chill it for at least four hours, but overnight is even better if you can wait.

Can I add other flavors to the pudding filling?

Definitely! You can experiment by using instant chocolate, banana, or even pistachio pudding mixes for a new spin on Eclair Cake with Chocolate Ganache. Just be sure to keep the other proportions the same for best results.

Final Thoughts

There’s something so rewarding about making and sharing an Eclair Cake with Chocolate Ganache—you get all the elegance of a patisserie dessert with absolutely none of the fuss. Whether you’re serving a crowd or just treating your family, this cake always impresses. Now it’s your turn! Gather up those simple ingredients, layer with love, and savor every blissful bite.

Eclair Cake with Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 25 reviews

Author: admin
Total Time: 4 hours 20 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the decadent delight of this Eclair Cake with Chocolate Ganache. Layers of graham crackers, creamy vanilla pudding, and a rich chocolate topping come together for a no-bake dessert that’s sure to impress.

Ingredients

Scale

Graham Cracker Layer:

1 box (14 ounces) graham crackers

Pudding Layer:

2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold whole milk
1 container (8 ounces) whipped topping (thawed)

Chocolate Ganache:

1 1/2 cups semi-sweet chocolate chips
1 cup heavy cream
2 tablespoons unsalted butter

Cook Mode Prevent your screen from going dark

Instructions

Prepare Pudding Mixture: In a large bowl, whisk vanilla pudding mix and milk until smooth. Fold in whipped topping.
Layer Cake: In a 9×13-inch dish, arrange graham crackers, pudding mixture, and repeat layers. Finish with graham crackers.
Make Ganache: Heat cream and butter, pour over chocolate chips, whisk until smooth. Spread over cake.
Chill: Refrigerate for at least 4 hours.