This No-Bake Cake Tastes Just Like a French Chocolate Éclair with None of the Hard Work
If a bakery sells éclairs, chances are high that I’ll be ordering one for myself to enjoy on the spot. Typically filled with vanilla custard and finished with a slick of chocolate on top, éclairs always hit the spot for me. They’re creamy, not too sweet, and have chocolate, which checks all my boxes for what makes a great dessert.
I sadly don’t live anywhere near a bakery that sells éclairs these days, and I’m not willing to make ones from scratch (I’ve done that before and it’s not for the faint of heart). But as it turns out, I don’t have to go without anymore. I’ve finally found the answer to my current conundrum: chocolate éclair cake. And while it isn’t a “legit éclair,” it comes pretty dang close.
What Makes Chocolate Éclair Cake So Good
Chocolate éclair cake is technically not an éclair at all. It’s actually an easy-to-make icebox cake that mimics the flavor of an éclair and adds ease to the process. In this no-bake version, the dessert comes together in about 15 minutes and requires zero time standing over a hot stove or oven. Even better, there’s no tedious piping involved.
For the creamiest of fillings, instant vanilla pudding mix does all the heavy lifting here. It’s blended with whole milk and Cool Whip, and then alternately layered with graham crackers in a baking dish. Then, of course, there’s the chocolate topping. Perry Santanachote opts for a quick ganache over using store-bought frosting, which truly sets it apart from other recipes out there and also makes a big difference in terms of the cake resembling a true éclair. Just nuke dark chocolate chips, heavy cream, light corn syrup, and a pinch of kosher salt in the microwave until the chocolate is melted and the mixture is oh-so-smooth. Pour it over the cake, smooth it out, and stash it in the fridge for at least eight hours before serving.
The result is a deliciously creamy, decadent dessert that tastes like it took hours to make. According to one commenter, “This is so easy and so good!!!! I’m making it again and again.” And what’s even better is that it makes enough for 16 servings, which is way cheaper than buying individual éclairs at $4 a pop (and much less stressful than making them on your own).
Get the recipe: Chocolate Éclair Cake
This post originally ran on The Kitchn. See it there: This No-Bake Cake Tastes Just Like a French Chocolate Éclair With None of the Hard Work
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