French without the Fuss

Chocolate Éclair Cake has the same delicious flavors as French éclairs but is much easier to make.

Éclair is a French word meaning “flash of lightning.” Some say that these long, cream-filled pastries got their name due to how quickly they are eaten. When I make Chocolate Éclair Cake, it also disappears in a flash.

Making a traditional éclair takes some time, usually a few hours. The same can be said for cream puffs, the round version of an éclair. Both desserts start by making pâte à choux pastry, a thick dough of eggs, butter, flour and sugar. It is not difficult to make, but can be time consuming. Pâte à choux pastry is used as the foundation for many desserts, including cream puffs, beignets, gnocchi, dumplings and churros.

Many of us don’t have the time to spend making chocolate éclairs from scratch. That’s why this shortcut recipe for Chocolate Éclair Cake is so enjoyable. This icebox cake requires no baking and takes only minutes to prepare, but gives you the same sweet flavors as a creamy, chocolate-covered éclair.

The cake consists of vanilla pudding and whipped cream sandwiched between layers of graham crackers and topped with a rich, chocolatey frosting. Adding a bit of corn syrup to the frosting makes it glisten just like a French éclair.

The recipe requires you to use a double-boiler to melt the chocolate for the frosting. This simply means placing a metal bowl over a pan of slightly simmering water. The steam will melt the chocolate slowly and it won’t burn when using this method. For best results, stir the chocolate continuously and remove the bowl from the heat when the chocolate is melted.

This recipe is a summer favorite in my home. Cold, creamy, rich, chocolatey and delicious, it checks all the right boxes. And you won’t need to turn on your oven to make this cake, which is always a relief during the hottest days of summer.

Print Recipe

Chocolate Éclair Cake

Chocolate Éclair Cake has the same delicious flavors as French éclairs but is much easier to make.

Course

Dessert

Cuisine

dessert

Keyword

chocolate, dessert

Servings

Servings

Ingredients

For the Cake

• 1 14 oz Honey Maid graham crackers
• 1 5.3 oz vanilla pudding mix
• 2 1/2 cups milk
• 8 oz heavy whipping cream
• 1 tsp vanilla
• 1 tbsp sugar

For the Frosting

• 2 Hershey's Special Dark Chocolate bars 1.5 oz each
• 2 tsp corn syrup
• 1 tsp vanilla
• 3 tbsp melted butter
• 1 1/2 cups powdered sugar
• 3 tbsp milk

Course Dessert Cuisine dessert Keyword chocolate, dessert Servings Servings Ingredients For the Cake 1 14 oz Honey Maid graham crackers 1 5.3 oz vanilla pudding mix 2 1/2 cups milk 8 oz heavy whipping cream 1 tsp vanilla 1 tbsp sugar For the Frosting 2 Hershey's Special Dark Chocolate bars 1.5 oz each 2 tsp corn syrup 1 tsp vanilla 3 tbsp melted butter 1 1/2 cups powdered sugar 3 tbsp milk

Instructions

1. In a 13x9 inch glass baking dish, place graham crackers in a layer across the bottom of the dish.
2. In a medium bowl, beat the whipping cream, vanilla and sugar until it forms stiff peaks. Set aside.
3. In a separate bowl, whisk together the pudding mix and milk for two minutes or until firm.
4. Stir together the whipped cream and the pudding until combined. Pour half of the cream over the graham cracker layer and spread evenly.
5. Top the cream with another layer of graham crackers. Pour the last half of the cream on top and make one more layer of graham crackers on top of the cream.
6. In a double boiler, melt the chocolate bars. Add remaining frosting ingredients and stir continuously until smooth. Pour the frosting over the top of the graham crackers and spread evenly.
7. Cover and refrigerate the dessert for 4 to 8 hours.