Chocolate Eclair Cake
This Chocolate Eclair Cake is super fast and simple to create however is a crowd pleasing, show stopping, all time favourite dessert! This Chocolate Éclair Cake contains layers of graham crackers, mega filling made from cream, all topped with a chocolate glaze. It's best made to get an dessert!
This Chocolate Éclair Cake is among the best desserts on the planet. I might have eaten half of the pan at a single sitting when I was not attempting to leave a while to photograph (and I did consume a quarter of it siting, and could have eaten it if I was not trying to be nice and also spare some for Patrick since he LOVED it too).
My Chocolate Éclair Cake recipe, however, is semi-homemade so that you find the best of both worlds -- flavor and convenience. We utilize stabilized an chocolate ganache rather than frosting and whipped cream rather than Cool Whip. The outcomes are decadence I can't wait for you to taste!
EASY no bake Chocolate Eclair Cake is filled with all the fantastic tastes of an eclair in rich and creamy cake shape. It's super simple and fast to create however is a crowd show stopping, all time favourite dessert! This Chocolate Éclair Cake contains layers of graham crackers, mega filling made from cream, all topped with a chocolate glaze. It's best made to get an dessert!
INGREDIENTS
CAKE
- 2 (3.4 ounce ) ) pkgs. Immediate vanilla pudding
- 2 tbsp water
- 3 litres (14 oz.) graham crackers
- 1/4 cup light corn syrup
- Top perspective of a forking carrying a snack of Chocolate Eclair Cake
INSTRUCTIONS
- PUDDING: Add soup and milk mixes to a large bowl and whisk until thick and smooth. Refrigerate.
- STABILIZED WHIPPED CREAM: Stir the water and gelatin together in a small bowl; let sit 5 minutes. Microwave the mixture until it is bubbling around the edges and the gelatin dissolves, about 15 - 30 minutes. Put aside.
- Working with a hand electric mixer, whip the heavy cream on medium-low rate until foamy (about 1 minute), then increase speed to high and whip until soft peaks form, about 2 minutes. Add the gelatin mixture and whip until stiff peaks form.
- FILLING: Fold whipped cream into chilled soup subsequently conquer low with electric mixer until blended.
- ASSEMBLE: Cover the bottom of a 9x13-inch baking using a layer of graham crackers (1 sleeve), dividing the crackers as essential to fit pan. Top with half the filling, then another layer of graham crackers, the rest of the filling and the other layer of graham crackers (3 layers of graham crackers( 2 layers of filling).
- CHOCOLATE GLAZE: Add chocolate chips, 3/4 cup thick cream, and corn syrup to a bowl. Microwave for 1-2 minutes, stirring every 30 seconds. Let cool for 10 minutes in the refrigerator then pour and smooth on the top layer of graham crackers.
- CHILL: Cover and refrigerate Chocolate Éclair Cake to get at least 8 hours prior to servings. Cake can be chilled for up to 5 times. Cake is simplest to slice and serve immediately after removing from the refrigerator.