Imagine biting into a slice of pure nostalgia—this Eclair Cake with Chocolate Ganache is as dreamy as it sounds! Picture layers of tender graham crackers, creamy vanilla pudding, and a whipped cloud of topping, all crowned with a glossy chocolate ganache. The best part? It’s a no-bake wonder that packs outrageous flavor without any fuss. Whether you’re celebrating a special occasion or just want to brighten up a weeknight, this dessert delivers sweet comfort with every bite.

Eclair Cake with Chocolate Ganache Recipe - Recipe Image

Ingredients You’ll Need

Let’s take a moment to appreciate how a few everyday ingredients join forces to create cake magic! Each item on this list serves a delicious purpose, building up the flavors and textures that make this eclair cake unforgettable. Gathering these pantry and fridge staples is the first step towards a showstopper dessert.

Graham crackers: They form the sturdy, rustic layers and soften into a cake-like texture as the dessert chills.
Instant vanilla pudding mix: This is your shortcut to a silky-smooth filling with classic custard flavor—no stove required!
Cold milk: Whips the pudding into shape, creating the creamy heart of the cake.
Whipped topping (like Cool Whip): Lightens and fluffs the pudding, adding that dreamy, mousse-like texture.
Vanilla extract: A dash of vanilla deepens the flavor, making every spoonful taste like homemade happiness.
Semisweet chocolate chips: The star of your ganache, adding a rich, bold chocolate finish to every bite.
Heavy cream: Creates a glossy, pourable ganache that sets beautifully in the fridge.
Unsalted butter: Adds silkiness and a hint of richness to the ganache, making it extra luscious.

How to Make Eclair Cake with Chocolate Ganache

Step 1: Whip Up the Luscious Pudding Filling

In a large mixing bowl, whisk together the instant vanilla pudding mix and cold milk for a solid two minutes. As you whisk, watch the mixture transform from liquid to thick, creamy goodness. Then, gently fold in the whipped topping and vanilla extract until everything is smooth and fluffy—think clouds in a bowl! This is your base for the cake’s irresistible filling.

Step 2: Layer the Crackers and Cream

Grab your favorite 9×13-inch baking dish and start by arranging a single, even layer of graham crackers on the bottom. Spread half of your pudding mixture over the crackers, making sure to reach every corner. Repeat with another layer of crackers, then pile on the remaining pudding filling. Finish it off with one last layer of graham crackers, pressing down gently to help everything meld together.

Step 3: Prepare the Chocolate Ganache

Up next—the most decadent part! Warm the heavy cream on the stove over medium heat until it’s just starting to simmer (don’t let it boil). Immediately pour it over the semisweet chocolate chips and butter in a heatproof bowl. Give it a minute or two to melt the chocolate, then whisk until the mixture turns satin-smooth and glossy. The rich ganache is what takes this eclair cake to swoon-worthy heights.

Step 4: Finish and Chill

Pour the velvety ganache right over that final graham cracker layer, coaxing it with a spatula to cover every inch. Cover the pan and let your Eclair Cake with Chocolate Ganache chill in the refrigerator for at least six hours, but overnight is even better. This allows the crackers to soften, the layers to meld, and the flavors to blossom into pure dessert bliss.

How to Serve Eclair Cake with Chocolate Ganache

Garnishes

Dress your cake up or keep it simple—either way, it’ll be delicious! A light dusting of powdered sugar, chocolate shavings, or a handful of chopped toasted nuts all make lovely finishing touches. For an even bigger “wow,” add a swirl of whipped cream or a drizzle of caramel just before serving.

Side Dishes

Since Eclair Cake with Chocolate Ganache is beautifully rich, pair it with fresh berries or a fruit salad to add a burst of brightness. A hot cup of coffee or a glass of cold milk alongside each slice creates a comforting contrast that makes every bite even more indulgent.

Creative Ways to Present

Cut the cake into dainty squares for a dessert platter, or use a round biscuit cutter for individual “mini eclairs.” Layer the ingredients in mason jars for a charming single-serve treat or stack cubes of cake on skewers for a fun dessert kabob at parties. However you serve it, this cake is guaranteed to steal the show!

Make Ahead and Storage

Storing Leftovers

Simply cover the baking dish tightly with plastic wrap or transfer leftover slices to an airtight container. The cake keeps beautifully in the fridge for up to five days, staying moist and flavorful without any loss of that signature creamy texture.

Freezing

Yes, you can freeze Eclair Cake with Chocolate Ganache! Slice it into portions and wrap each piece in plastic wrap followed by foil, then pop them in the freezer for up to one month. Thaw overnight in the fridge for best results—this method helps preserve both the pudding layers and the ganache.

Reheating

This cake is meant to be served chilled and doesn’t require reheating. If it’s been in the freezer, let it defrost naturally in the refrigerator. Serving it icy cold enhances its texture and makes it even more refreshing, especially in warm weather.

FAQs

Can I use homemade whipped cream instead of whipped topping?

Absolutely! For a fresher touch, whip 1 cup of heavy cream with a tablespoon of powdered sugar until medium peaks form, then fold it into your pudding. It creates an even silkier and lighter filling that’s totally irresistible.

What’s the secret to getting neat slices?

Chill the cake thoroughly—overnight works best! Use a sharp knife dipped in hot water and cleaned between cuts for picture-perfect squares that show off those gorgeous layers.

Can I make Eclair Cake with Chocolate Ganache ahead of time?

That’s one of its greatest strengths! The cake actually improves as it sits, since the crackers absorb moisture and the flavors meld. You can make it up to two days before your event and keep it covered in the fridge.

Is it possible to use different pudding flavors?

Of course! Chocolate, butterscotch, or banana pudding all give the cake a fun twist. Feel free to get creative and match the pudding with your favorite toppings or garnishes.

What type Dessert

Semisweet chocolate chips are perfect for a balanced, not-too-sweet ganache, but you can use bittersweet chocolate for a deeper flavor or milk chocolate for extra sweetness. Just make sure to use good-quality chocolate, since the ganache is front and center!

Final Thoughts

I hope you dive right in and give this Eclair Cake with Chocolate Ganache a try—there’s something undeniably special about a recipe that’s both simple and spectacular. It’s the kind of dessert that brings everyone running to the table and always leaves them asking for seconds. From birthday parties to “just because” afternoons, this cake is pure joy in every slice!

Eclair Cake with Chocolate Ganache Recipe

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4.9 from 23 reviews

Author: admin
Total Time: 6 hours 20 minutes (includes chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the decadent delight of this Eclair Cake with luscious layers of pudding, graham crackers, and a rich chocolate ganache topping. A no-bake treat that’s perfect for satisfying your sweet cravings!

Ingredients

Scale

Graham Cracker Layers:

1 (14.4-ounce) box graham crackers

Pudding Filling:

2 (3.4-ounce) boxes instant vanilla pudding mix
2 1/2 cups cold milk
1 (8-ounce) container whipped topping (like Cool Whip)
1/2 teaspoon vanilla extract

Chocolate Ganache:

1 cup semisweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter

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Instructions

Prepare Pudding Filling: In a large mixing bowl, whisk together the pudding mix and cold milk for 2 minutes until thickened. Fold in the whipped topping and vanilla extract until smooth.
Assemble Cake: In a 9×13-inch baking dish, place a layer of graham crackers on the bottom. Spread half of the pudding mixture over the crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
Make Chocolate Ganache: Heat the heavy cream in a saucepan until simmering. Pour over chocolate chips and butter in a bowl. Whisk until smooth and glossy. Pour ganache over the top layer of graham crackers.
Chill: Cover and refrigerate the cake for at least 6 hours or overnight to allow the layers to soften and set. Slice and serve chilled.