No Bake Chocolate Éclair Cake


No Bake Chocolate Éclair Cake | jollycrumbs.com

Recently we have had some warm days around here. Warm days mean a warm kitchen. A warm kitchen means I don’t typically want to bake because it’s going to get too hot. So, to remedy this situation I wanted to experiment more with “no bake” recipes. I have a couple no bake recipes sprinkled throughout my blog, but they are cookies. This time, I wanted to make a no bake cake. 

So, I made a no bake cake. And it was delicious. I am normally a bit skeptical about no bake recipes because they seem too easy. How can the flavors blend together if you aren’t baking them? Well, this cake is a clear example of a delicious dessert with no baking required. If you enjoy chocolate éclairs, you will love this cake. This absolutely tastes like a chocolate éclair in cake form. This cake is made from layers of graham crackers, vanilla pudding and Cool Whip, and topped with a chocolate ganache. Together, the flavors and textures take the form of a delicious cake with flavors of a chocolate éclair. This is possibly one of the easier no bake recipes I’ve seen, and it’s quite delicious and impressive.

No Bake Chocolate Éclair Cake | jollycrumbs.com

The first step is to mix together pudding and milk until smooth. Then stir in the thawed or partially Cool Whip until completely mixed in and smooth. I definitely recommend setting out the Cool Whip for a little while at room temperature. This will make it easier to stir into the pudding mixture. Place an even layer of graham crackers in the bottom of a 9×13 dish. Try to cover as much of the bottom of the dish as possible. I even cracked some of the graham crackers to cover more of the bottom. 

No Bake Chocolate Éclair Cake | jollycrumbs.com

Spread half of the pudding mixture over the graham crackers in an even layer. Repeat with another layer of graham crackers and top with the rest of the pudding mixture; then top the pudding with a final layer of graham crackers.

No Bake Chocolate Éclair Cake | jollycrumbs.com

For the topping, bring cocoa, milk, and Truvia to a boil.  Boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour over the top layer of graham crackers. Spread to even out the chocolate as much as possible. This chocolate mixture will be thin, but it does thicken up as it cools. Refrigerate overnight and keep cold until serving.

No Bake Chocolate Éclair Cake | jollycrumbs.com

This is such an easy dessert to prepare. Not only will it keep your kitchen cool (thanks no-bake), but it tastes delicious. The layers in this cake all work so well together. It really does taste like a chocolate éclairThe graham crackers soften into a cake-like texture, and the chocolate topping is delicious. The pudding filing isn’t overly sweet, so it goes perfectly with the sweet chocolate and graham cracker layers. If you are looking for an easy, no fuss dessert, this one is perfect! It is a great balance of cake, pudding, and chocolate!


No Bake Chocolate Éclair Cake
Total calories: 3,613
Servings: 13×9 pan (cut how many pieces you like!) 

 Ingredients for filling:

  • 2- 3.4oz boxes vanilla instant pudding
  • 3 cups milk (any kind)
  • 1- 8oz container light or regular Cool Whip topping, slightly thawed
  • 1 box of reduced fat graham crackers

Ingredients for chocolate topping:

  • 1/3 cup unsweetened cocoa powder
  • ½ cup Truvia Baking Blend
  • ¼ cup milk (any kind)
  • 1 stick light margarine (butter or regular margarine will work)
  • 1 tsp vanilla extract

Directions:

  1. Mix together pudding and milk until smooth. Stir in the Cool Whip until completely mixed in and smooth.
  2. Place an even layer of graham crackers in the bottom of a 9×13 dish. Try to cover as much of the bottom of the dish as possible.
  3. Spread half of the pudding mixture over the graham crackers in an even layer. Repeat with another layer of graham crackers and the rest of the pudding mixture; then top with a final layer of graham crackers.
  4. For the topping, bring cocoa, milk, and Truvia to a boil.  Boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted. Pour over the top layer of graham crackers. Spread to even out the chocolate as much as possible. Refrigerate overnight and keep cold until serving.

Ingredient substitutions for chocolate topping:
1 cup granulated sugar for ½ cup Truvia Baking Blend

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