Hamdi Saidani This Pioneer Woman Chocolate Eclair Cake is an easy and creamy recipe, which is made with graham crackers and instant vanilla pudding. It’s the perfect no-bake dessert, ready in about 5 hours, with most of that time spent chilling in the fridge.
Pioneer Woman Chocolate Eclair Cake Ingredients
Simple ingredients for a crowd-pleasing layered dessert.
- 3 cups heavy whipping cream, divided
- 1 (14-oz.) can sweetened condensed milk, divided
- 3 cups whole milk
- 2 (3.4-oz.) boxes instant vanilla pudding mix
- 2 tsp. vanilla bean paste
- 1 (14.4-oz.) box graham crackers
- 8 oz. semisweet chocolate bars, finely chopped
How To Make Pioneer Woman Chocolate Eclair Cake
A simple, no-bake assembly for a show-stopping dessert.
- Make the Pudding Filling: In a large bowl, use a hand mixer to whip 2 cups of the heavy cream with ⅓ cup of the sweetened condensed milk until firm peaks form. In a separate large bowl, whisk together the whole milk, both boxes of pudding mix, vanilla bean paste, and the remaining sweetened condensed milk. Gently fold the whipped cream into the pudding mixture in three stages until fully combined.
- Assemble the Layers: Place a single, tight layer of graham crackers in the bottom of a 13-by-9-inch glass baking dish, breaking crackers as needed to fill any gaps. Spread half of the pudding mixture evenly over the top. Add another layer of graham crackers, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.
- Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the layers to begin setting.
- Make the Chocolate Ganache: Place the finely chopped chocolate in a medium heatproof bowl. Microwave the remaining 1 cup of heavy cream until steaming, about 45 to 60 seconds. Immediately pour the hot cream over the chocolate. Let it sit for 1 minute without stirring, then whisk until the ganache is completely smooth and glossy.
- Top and Chill Completely: Pour the warm ganache over the chilled cake, using a spatula to spread it evenly. Cover and refrigerate until the cake is fully chilled and set, at least 4 hours, or preferably overnight.
Recipe Tips
For the best, most decadent eclair cake.
- How to get clean slices? For the neatest slices, chill the cake overnight. Use a large, sharp knife, wiping it clean with a warm, damp cloth between each cut. This prevents the layers from smudging.
- Can I use a different pudding flavor? Absolutely! While vanilla is classic, this cake is also delicious with chocolate or even butterscotch instant pudding for a different flavor twist.
- Why does the cake need to chill for so long? The long chilling time is crucial. It allows the graham crackers to soften and absorb moisture from the pudding, transforming their texture from crunchy to soft and cake-like, which is the signature of a great icebox cake.
- How to prevent a grainy ganache? The key is to use finely chopped chocolate and very warm (but not boiling) cream. Pouring the hot cream over the chocolate and letting it sit for a minute melts the chocolate gently. Whisking from the center outwards helps create a smooth, emulsified ganache.
What To Serve With Chocolate Eclair Cake
Simple additions to a perfect dessert.
This cake is rich and satisfying all on its own, but it pairs beautifully with:
- A strong cup of coffee or a cold glass of milk
- Fresh raspberries or sliced strawberries on the side to cut the richness
- A small scoop of vanilla ice cream
How To Store Chocolate Eclair Cake
Keeping your dessert fresh.
- Refrigerate: Cover the cake tightly with plastic wrap or a lid and store it in the refrigerator. It will stay fresh and delicious for up to 4 days. In fact, many people think it tastes even better on the second day!
Chocolate Eclair Cake Nutrition Facts
An estimated guide per serving.
- Calories: 420 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 25 g
- Sugar: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this really an eclair cake?
This is a popular American dessert often called an u0022eclair cakeu0022 because its layers of creamy filling and chocolate topping mimic the flavors of a classic French eclair. However, it’s technically a type of icebox cake, as it uses crackers that soften over time instead of choux pastry.
Can I make this ahead of time?
Yes, this is the perfect make-ahead dessert! It needs at least 4 hours to set, but it’s even better when made a full day in advance. This gives the graham crackers ample time to soften and the flavors to meld together.
Do I have to use graham crackers?
Graham crackers are the traditional choice for this recipe and provide the classic flavor and texture. If you want to experiment, you could try using vanilla wafers or digestive biscuits, but the result will have a slightly different taste and texture.
Try More Pioneer Woman Recipes:
- Pioneer Woman Tres Leches Cake Recipe
- Pioneer Woman Strawberry Cake Recipe
- Pioneer Woman Chocolate Mug Cake Recipe
Pioneer Woman Chocolate Eclair Cake Recipe
Description
An incredibly easy, no-bake dessert featuring layers of graham crackers and a creamy vanilla pudding filling, all topped with a rich, silky chocolate ganache.
Ingredients
Instructions
- Whip 2 cups cream with ⅓ cup condensed milk until stiff peaks form.
- Whisk milk, pudding mixes, vanilla, and remaining condensed milk. Fold in the whipped cream.
- Layer graham crackers and the pudding mixture in a 9×13-inch dish, ending with crackers on top. Chill for 30 minutes.
- Make ganache by pouring 1 cup of hot cream over chopped chocolate, let sit for 1 minute, then whisk until smooth.
- Pour ganache over the cake.
- Refrigerate for at least 4 hours, or overnight, until fully set before serving.
Notes
- u003cliu003eThis cake is best when made a day ahead to allow the graham crackers to fully soften.u003c/liu003eu003cliu003eFor clean slices, use a sharp knife and wipe it clean between each cut.u003c/liu003eu003cliu003eEnsure the pudding mixture is spread evenly to create distinct, beautiful layers.u003c/liu003eu003cliu003eDo not overheat the cream for the ganache; it should be steaming but not boiling.u003c/liu003e
