Glorious Chocolate Eclair Cake
Mmm, they are so luscious and creamy. This is why we think you will adore them:
- made with three gorgeous layers of crackers, vanilla pudding cream and chocolate
- we usually cut it into 15 slices, but you can adjust the size to your liking and the number of guests
- they are the best the next day when all the textures create a stunning masterpiece
- kids and adults love it
- there are only a few ingredients needed
- keep refrigerated for a couple of days
Essential ingredients
These are the essential ingredients to make the perfect Chocolate Eclair Cake. Grab the full recipe below.
Crackers - in this recipe, we're using thin whole wheat butter cookies, but graham crackers will also be perfect.
Cream - is incredibly creamy and delicious, made with vanilla pudding and whipped cream.
Chocolate - on top, we find a beautiful chocolate layer made with semi-sweet chocolate, butter, and whipping cream.
Storing
It's best to always prepare it fresh from scratch. It's quick and simple. Keep refrigerated for up to 3 days. Serve cold.
How to make Chocolate Eclair Cake at home (video)
Check this short video to master Chocolate Eclair Cake at home.
Next, try these delicious desserts
- Lemon Cheesecake Bars
- Prekmurska gibanica
- Custard Slice (Kremšnite)
- Apple Custard Slices
- Donauwelle
- Vanilla Cheesecake Bars with Rhubarb
Made in collaboration with Lidl Slovenija d.o.o. k.d.
METHOD
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Vanilla pudding cream
Add vanilla pudding mixture, sugar, and 100 ml (1/2 cup) milk to a bowl. Whip into a combined mixture using a whisk. Pour the rest of the milk into a saucepan, place over high heat, and bring to a boil. Remove from the heat and add the pudding mixture while constantly beating with the whisk. Return to the heat and cook for 3 minutes, simmering while continually stirring with a whisk to get a thick pudding. Remove from the heat and stir in the pudding. Transfer to a bowl, cover with cling film, and set aside to cool.
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CREAM
Whip the whipping cream with an electric mixer until soft peaks form. When the vanilla pudding cream is at room temperature, beat it with an electric mixer until smooth. Gradually fold the whipped cream in thirds to get an airy mixture.
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layers
Prepare a 25 cm x 30 cm (10-inch x 12-inch) deep baking dish. Arrange graham crackers in a single layer on the bottom until completely covered. Add half of the vanilla pudding cream and spread evenly with a spatula. Add another layer of graham crackers and the rest of the cream. Finish with another layer of graham crackers. Cover with cling film and place in the fridge for 30 minutes.
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chocolate
Add chocolate, butter, and a pinch of salt to a bowl. Add whipping cream to a saucepan and place over high heat. Bring to a boil. Pour over the chocolate in a bowl. Set aside for 5 minutes, then stir into a smooth mixture using a whisk. Set aside to cool to room temperature for approximately 10 minutes.
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Chocolate Eclair Cake
Take the Eclair cake from the fridge and cover it with chocolate. Place it back in the fridge for 6 hours, or even better, overnight. Cut it into 15 slices and serve. Keep refrigerated until needed.
