Chocolate Éclair Cake

Instructions

Step 1: Make the Filling

1. In a large bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened (about 2 minutes).
2. Fold in the whipped topping until fully combined and creamy.

Step 2: Assemble the Layers

1. In a 9×13-inch dish, arrange a single layer of graham crackers to cover the bottom.
2. Spread half of the pudding mixture evenly over the crackers.
3. Add another layer of graham crackers on top, then spread the remaining pudding mixture over that.
4. Finish with one final layer of graham crackers on top.

Step 3: Prepare the Chocolate Ganache

1. In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not boil).
2. Pour the hot cream over the chocolate chips in a bowl and let sit for 1 minute.
3. Stir until smooth and glossy. Add butter if desired for extra shine.

Step 4: Finish the Cake

1. Pour the ganache evenly over the top layer of graham crackers, spreading gently to cover completely.
2. Cover the dish with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow the crackers to soften and the flavors to meld.

Step 5: Serve & Enjoy

1. Slice into squares and serve chilled. Each bite tastes like a classic éclair — creamy, chocolaty, and melt-in-your-mouth good!

Go to the next page to get the Amount Per Serving