Chocolate Eclair Cake
Slice of this delicious chocolate éclair cake!
Every year growing up, my sister requested this exact cake for her birthday. I usually asked for some type of pie or, on the rare occasion, a cake, since my birthdays often were themed around a summer Thanksgiving menu, but I did thoroughly enjoy the annual treat that this cake offered.
This cake features layers of graham crackers, French vanilla pudding, and cool whip, topped with a simple chocolate sauce. It then spends a night in the fridge to mingle and marry, resulting in a dessert paradise where the creamy sweetness of the vanilla pudding softens the graham crackers, while the bitterness of the chocolate frosting balances it all out, just like a classic French éclair.
While I will probably remake this one day to swap the vanilla pudding for a pastry cream, right now we’re going to stick to the classic, childhood imaginings of this nearly perfect summer sweet. Because let’s be honest, chocolate and many pastry recipes are hard to do in the heat of the season, simply because everything melts when you don’t want it to. This chocolate éclair cake will give you all the flavors of an afternoon stroll in Paris, but with a chilled bite perfect for any time of year, from the comfort of your kitchen.
Equipment:
Yields: 12 servings
Ingredients:
1 box graham crackers
2 small packages Jell-O instant French vanilla pudding
3 ½ cups milk
9oz cool whip
3 tbsp cocoa powder, sifted
1 tbsp canola oil
2 tbsp light corn syrup
2 tsp vanilla
3 tbsp butter, melted
1 ½ cups powdered sugar, sifted
3 tbsp milk
Directions:
Lightly grease a 9x13 pan. This dessert completely fills the pan so make sure it’s not smaller than 9x13!
Line the bottom of the pan with a single layer of whole graham crackers
In a bowl, mix the pudding with 3 ½ cups of milk, then whisk for two minutes
Add in cool whip and combine
Pour half of the pudding mixture over the layer of graham crackers in your pan. Spread evenly over the top
Place another layer of whole graham crackers on top of the layer of pudding mixture
Pour the remaining pudding mixture over the graham cracker layer, spreading evenly
Top with another layer of crackers and place in the refrigerator for two hours
Whisk together the cocoa powder and canola oil in a bowl and then add in the remaining ingredients - corn syrup, vanilla, butter, powdered sugar, and 3 tablespoons of milk. Whisk until combined and you have a smooth chocolate frosting
Pour the frosting evenly over the top of the cake, spreading with a spatula as needed
Cover and refrigerate the cake for 24 hours
Slice and serve cold!
Enjoy and if you love this recipe, tag @accentgolden in your baking posts on social!
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