This No-Bake Chocolate Eclair Cake is a nostalgic favorite that's as simple as it is delicious. Layers of graham crackers, creamy vanilla pudding, and a rich chocolate frosting come together in just 30 minutes.
This recipe is my grandma's, and she often made Chocolate Eclair Cake for family gatherings. It's an incredibly easy, no-bake dessert that's both simple and delicious. You don't even need to bake, it has everything you could ask for: a smooth, creamy vanilla filling, layers of graham crackers or tea cookies, and a rich chocolate topping that just melts in your mouth.
It uses simple ingredients, comes together effortlessly. I like to prepare the vanilla pudding from scratch and layer it between graham crackers, though tea cookies work beautifully too. If you enjoy this version, you might also like my Dulce de Leche Éclair Cake, which has the same creamy layers with a rich caramel twist.
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⭐Why You'll Love My Recipe
- Easy to Make: This Eclair Cake recipe is easy to follow and perfect for those who want a delicious dessert without less work.
- Classic Flavor: This Eclair has a classic flavor of creamy custard and chocolate.
- No-Bake Option: This easy Eclair Cake recipe doesn't require baking, making it perfect for hot days when you don't want to use the oven.
🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Rectangular Cookies: I use these rectangular cookies to make the base and the layer of this Chocolate Eclair Cake. You can also use graham crackers, or sponge cake instead of rectangular cookies.
- Vanilla Custard (Cream, Egg Yolks, Cornstarch, Milk, Sugar, and Vanilla Paste): I made the vanilla custard from scratch, using cream, egg yolks, cornstarch, milk, sugar and vanilla paste. Making vanilla custard from scratch lets you control the ingredients, so you know exactly what your custard is made of.
- Dark Chocolate: I love using a 70% dark chocolate bar, roughly chopped, to make the frosting. If you want to save time, you can use dark chocolate chips instead.
- Vegetable Oil: I recommend using a little oil for the chocolate glaze. It helps the frosting set well and adds a nice shine. You can also use coconut oil, vegan butter, or melted margarine instead of regular oil.
👩🏻🍳How to Make Chocolate Eclair Cake
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Line 8x8 inch (20x20 cm) mold with cling film and arrange a layer of graham crackers or cookies at the bottom.
2. Heat heavy cream and sugar in a saucepan, stirring until smooth.
3. Whisk egg yolks, then mix in cornstarch until fully combined.
4. Gradually whisk in milk, and vanilla paste to create a smooth custard base.
5. Pour the egg mixture into the warm cream and cook over medium heat, stirring until thickened.
6. Pour half the custard over the biscuits, add another layer of biscuits, then the remaining custard, and finish with a final layer of biscuits.
7. Cover and chill the cake for at least 4 hours or overnight.
8. Melt chocolate, pour over the cake, and refrigerate for 1 hour until the glaze is set.
💭My Tips for Recipe Success
Clean Cuts: I like to use a sharp knife for neat, bakery-style slices and wipe it with a damp cloth between each cut, it keeps the layers looking beautiful.
Serve Chilled: This chocolate eclair dessert really shines when it's cold. I always let it chill for a few hours before serving so the flavors have time to blend perfectly.
Storage: If there are any leftovers, I cover the dish tightly with plastic wrap or store the slices in an airtight container. It keeps the cake fresh and prevents it from picking up any fridge odors.
🍰More No-Bake Dessert Recipes!
Here are more of my favorite no-bake dessert recipes! Try these:
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Recipe
Chocolate Eclair Cake
Ingredients
- 30 Graham Crackers - Rectangular cookies
- 400 ml Heavy Cream
- 100 g Granulated Sugar
- 3 Egg Yolks
- 140 g Cornstarch
- 600 ml Milk
- 1 teaspoon Vanilla Paste
- 200 g Dark Chocolate
- 4 tablespoon Vegetable Oil
Instructions
- Line 8x8 inch (20x20 cm) mold with cling film, leaving a surplus to the sides. Layer a third of the graham crackers or the cookies at the bottom of the prepared mold. Set aside.
- Pour the heavy cream into a saucepan. Add sugar and heat the heavy cream mixture over medium-low, stirring until well combined.
- Separate the egg yolks from the egg whites and place the egg yolks in a mixing bowl, stirring until smooth. Add the cornstarch to the egg yolks and continue whisking to form a smooth mixture.
- Gradually pour in the milk and whisk continuously to avoid lumps. Add the vanilla paste to the egg mixture and whisk until well combined.
- Pour the egg mixture over the cream mixture. Cook the mixture over medium heat, stirring constantly, until it thickens. Remove from the heat and place the custard mixture in a jug.
- Pour half of the custard filling over the graham crackers and spread evenly. Repeat the layers, ending with a layer of graham crackers or cookies on top.
- Cover the mold with cling film and refrigerate the eclair cake for at least 4 hours or overnight to allow it to set.
- Remove from the fridge, place a large slate or plate on top and invert the cake, Take the cling film out of the cake and place the parchment paper around the cake.
- Cut the dark chocolate into small pieces and place into a heatproof bowl and add oil. Melt the dark chocolate and oil together, using a double boiler, stirring until smooth. Pour the chocolate glaze evenly over the top layer of cookies.
- Refrigerate the eclair cake for at least 1 hour to allow the chocolate glaze to set. Once set, cut into squares and serve chilled.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Looks very easy to prepare and also very delicious, thanks for the recipe!