Éclair Cake (Simple and Easy)

Éclair Cake

Here’s a perfect eat-in-front-of-the -tv, always-loved-at-potlucks, absolutely no-effort easy dessert.

Éclair cake is a delicious, wonderfully simple dessert of soft, airy vanilla pudding and softened, cake-like graham crackers under a thin, snappy shell of chocolate.

There is nothing complicated about eclair cake. It is a simple joy, nostalgic and super easy.

INGREDIENTS:

1 small box (96 g or 3.4-oz.) instant vanilla pudding
360 ml (1 1/2 cups) half & half
226 g (3 cups or 8 oz) Cool Whip, thawed
15 sheets (210 g or 1 2/3 sleeves) graham crackers

Chocolate shell topping

43 g (1/4 cup) semi-sweet chocolate chips
43 g (1/4 cup) milk chocolate chocolate chips
54 g (1/4 cup) refined coconut oil
1 1/2 ml (1/4 teaspoon) vanilla extract

1 bottle (206 g) Magic Shell chocolate ice cream topping

9 x 9-inch square baking dish or pan

INSTRUCTIONS:

1. Make the vanilla filling.

– In a large bowl, beat the pudding mix and half & half with a whisk or with a hand mixer on medium speed for about 3 minutes until thickened and smooth.
– Whisk the Cool Whip in its container a few times to smooth it out.
– Fold the Cool Whip into the pudding mixture until no streaks remain.

2. Layer the graham crackers and vanilla filling.

– Line the bottom of a 9″ x 9″ dish with a layer of graham crackers.
– Spread half the cake filling (about 2 1/2 cups) evenly over the bottom graham cracker layer with a spoon or offset spatula.
– Repeat with another layer of graham crackers and the remaining pudding mixture.
– Top the eclair cake with a final layer of graham crackers.
– Place in the refrigerator to chill and set, at least 1 hour.

3. Make the chocolate topping (unless using a bottle of Magic Shell).

Microwave method:
– Place the chocolate chips and refined coconut oil in a microwave-safe bowl.
– Microwave at 50% power for 30 seconds.
– Stir the chocolate mixture, scraping the sides and bottom of the bowl to make sure the chocolate is melting evenly.
– If needed, microwave again at 50% power for 10 second bursts, stirring well between bursts, until the chocolate is fully melted and smooth.
– Stir in the vanilla extract.
– Set the melted chocolate topping aside to cool until slightly thickened but still pourable.

Stove top method:
– Bring a small saucepan of water to a gentle boil.
– Place the chocolate chips and refined coconut oil in a medium heat-proof bowl.
– Place the bowl on top of the boiling water, making sure the bottom of the bowl is not actually touching the boiling water.
– Stir the chocolate mixture until melted and smooth.
– Stir in the vanilla extract.
– Set the melted chocolate topping aside to cool until slightly thickened but still pourable.

4. Spread an even layer of chocolate over the eclair cake. Chill and serve.

– When the chocolate topping has cooled and thickened to the desired consistency, pour evenly over the entire eclair cake, swirling the pan to distribute the chocolate evenly. If needed, use an offset spatula to spread the chocolate mixture over the graham crackers.
– Place the eclair cake back into the refrigerator.
– Let the eclair cake chill for at least 8 hours (or overnight) before serving to allow the vanilla filling to set and the graham crackers to soften.

To serve:

– Serve thoroughly chilled.
– To get clean slices, first score the chilled chocolate layer with a thin, unserrated, sharp knife. Then heat up the knife under running hot water (Wipe dry.) and slice through the layers. Clean the knife between slices.

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About this recipe

This dessert has only 3 elements – a light, airy vanilla pudding, softened, cake-like grahams crackers and a snappy chocolate shell. Eclair cake is put together like a child’s dessert, but is undeniably enjoyable to all. It is a balance of flavors and texture. It is nostalgic. And if you have never had anything like this before, it will be a revelation.