No Bake Chocolate Eclair Cake

This no bake chocolate eclair cake is layered with graham crackers, homemade vanilla custard, and a rich chocolate glaze. It sets in the fridge and slices into a soft, creamy dessert that feels like a classic éclair in cake form.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 20

Total Time 5 30

Ingredients

Instructions

Line an 8x8-inch (20x20 cm) dish with plastic wrap and arrange one layer of graham crackers on the bottom, breaking them as needed to fit.
In a saucepan, heat 400 ml heavy cream with 100 g granulated sugar over medium-low heat, stirring until smooth.
In a bowl, whisk 3 egg yolks with 140 g cornstarch until smooth, then gradually whisk in 600 ml whole milk and 1 tsp vanilla paste.
Pour the egg mixture into the warm cream mixture and cook over medium heat, stirring constantly until it thickens into a smooth custard.
Pour half of the custard over the graham crackers, add another layer of graham crackers, spread the remaining custard on top, then finish with a final layer of graham crackers. Use about 30 graham crackers total for the full dessert.
Cover and refrigerate the eclair cake for at least 4 hours or overnight until fully 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.
Melt 200 g dark chocolate with 4 tbsp vegetable oil until smooth, then pour the glaze evenly over the top layer.
Refrigerate for at least 1 hour until the chocolate glaze is set, then slice and serve chilled.

Notes

Perfect Texture: I like to leave it overnight because the graham crackers soften and give that classic cake-like texture, almost like a layered pastry.

Smooth Custard: When the custard thickens, I keep stirring continuously so it stays smooth and doesn’t catch on the bottom or form lumps.

Easy Chocolate Glaze: I pour the chocolate glaze slightly warm so it spreads easily and evenly without disturbing the top layer.

Nutrition