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Pioneer Woman Chocolate Eclair Cake

Pioneer Woman Chocolate Eclair Cake - recipe card
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A no-bake, make-ahead dessert featuring layers of honey graham crackers, a silky vanilla pudding filling, and a glossy chocolate ganache topping. After chilling, the crackers soften into a cake-like texture, creating a rich, crowd-pleasing treat that tastes like a classic eclair.

Ingredients

Scale
  • 1 (3.4 oz / 96 g) package instant vanilla pudding mix
  • 1 1/2 cups (360 ml) whole milk, cold
  • 1 cup (240 ml) heavy cream, cold
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 12 whole honey graham cracker sheets (about 168 g)
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (85 g) semi-sweet chocolate chips
  • 1 tablespoon light corn syrup
  • 1/4 teaspoon fine sea salt

Instructions

  1. In a medium mixing bowl, combine the instant vanilla pudding mix and 1 1/2 cups (360 ml) cold whole milk. Whisk vigorously for about 2 minutes, until the pudding begins to thicken. Set aside for 5 minutes to allow it to set completely.
  2. In a separate large bowl, using a hand mixer or stand mixer fitted with the whisk attachment, beat the cold heavy cream, granulated sugar, and vanilla extract on medium-high speed. Whip for 2 to 3 minutes, until stiff peaks form (the cream holds a firm peak when the whisk is lifted).
  3. Fold the vanilla pudding into the whipped cream using a rubber spatula. Stir gently, scraping from the bottom of the bowl, until no white streaks remain and the mixture is smooth and creamy. Do not overmix or the cream will deflate.
  4. Line an 8×8-inch (or similar small) baking dish with parchment paper, leaving some overhang on the sides for easy lifting. Ensure the dish is flat and the paper is pressed into the corners.
  5. Place a single layer of graham crackers on the bottom of the dish, breaking pieces as needed to fit snugly in a single layer. The crackers should completely cover the bottom.
  6. Spread one-third of the vanilla cream mixture evenly over the graham crackers using an offset spatula. The layer should be about 1/2 inch thick.
  7. Repeat layering: add another layer of graham crackers, then another third of the cream, then a final layer of graham crackers, and finish with the remaining cream. Smooth the top evenly, making sure the crackers are fully covered to prevent them from becoming soggy cracks.
  8. Cover the dish tightly with plastic wrap or a lid and refrigerate for at least 4 hours, or preferably overnight (8 hours). This resting period is essential: it allows the crackers to soften and absorb moisture, transforming into a cake-like texture.
  9. To make the chocolate ganache topping, place the semisweet chocolate chips in a medium heat-safe bowl. In a small saucepan, heat the 1/2 cup (120 ml) heavy cream, corn syrup, and salt over medium heat, stirring occasionally, until it just begins to simmer (small bubbles around the edges).
  10. Pour the hot cream mixture over the chocolate chips and let it stand for 2-3 minutes to melt. Then whisk gently in a circular motion, starting from the center, until the chocolate is fully melted and the ganache is smooth and glossy. Do not add cold liquid or whisk too vigorously, as this can cause the ganache to seize.
  11. Pour the ganache over the chilled cake and spread it evenly with an offset spatula to cover the entire surface. The warm ganache will smooth out as you work; if it thickens, gently reheat for a few seconds or add a teaspoon of warm cream.
  12. Return the cake to the refrigerator and chill for at least 1 more hour, until the ganache is set and firm.
  13. To serve, use the parchment overhang to lift the cake onto a cutting board. Slice into squares with a sharp knife, wiping the knife clean between cuts for neat edges. Serve chilled.

Notes

Storage: Store covered in the refrigerator for up to 4 days. Freezing: Wrap unfrosted (or frosted, if ganache is firm) in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating: This dessert is served cold; do not reheat. If you prefer a softer ganache, let the cake sit at room temperature for 10 minutes before serving.

Nutrition

Keywords: chocolate eclair cake, no bake dessert, eclair cake, graham cracker dessert, Pioneer Woman, chocolate dessert, vanilla pudding, make ahead dessert, summer dessert, chocolate ganache

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chocolate-eclair-cake/