Chocolate Eclair Cake
This classic no-bake dessert uses slightly less store-bought instant ingredients, but is considerably more delicious!
Servings: 18
Equipment
Ingredients
- 1 ¼ cup granulated sugar
- 6 tablespoons cornstarch
- 1 teaspoon Kosher salt
- 5 cups whole milk
- 4 tablespoons unsalted butter cut into Tablespoon pieces
- 5 teaspoons pure vanilla extract
- 2 tablespoons water
- 1 ¼ teaspoons unflavored gelatin powder
- 2 ¾ cups heavy cream divided
- 30 whole graham cracker rectangles
- 1 cup semisweet chocolate chips
- 5 tablespoons light corn syrup
- ¼ teaspoon espresso powder optional
Instructions
- In a large saucepan combine sugar, cornstarch, and salt. Whisk in milk and bring the mixture to a boil over medium-high heat, scraping bottom and sides continuously with a rubber spatula. Immediately reduce the heat to medium-low, continuing to scrape bottom and sides, until thickened and large bubbles appear on the surface, about 4-6 minutes. Remove from the heat and stir in butter and vanilla. Transfer pudding to a large bowl and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled, about 2-3 hours.
- In a small bowl, stir together water and gelatin and let sit until gelatin softens, about 5 minutes. Microwave until the mixture is bubbling around the edges and the gelatin is completely dissolved, about 15-30 seconds. Using a stand mixer fitted with the whisk attachment, a hand held beater, or a wire whisk, whip 2 cups of chilled heavy cream until soft peaks form. Add the gelatin mixture and beat until stiff peaks form.
- Whisk half of the whipped cream into the cooled pudding, then gently fold in the remaining whipped cream until combined. Cover the bottom of a 9x13-inch baking pan with 10 graham crackers, breaking as needed to fit in the pan. Top with half of the pudding mixture (about 5 1/2 cups), smoothing the top with an off-set spatula.Top with another 10 graham cracker squares, breaking as needed to fit. Repeat with the remaining pudding and crackers. Refrigerate until ready to glaze
- In a medium bowl, combine the remaining 3/4 cup cream, chocolate chips, corn syrup, and espresso powder. Microwave, stirring occasionally, until melted and smooth, about 1-2 minutes. Cool the glaze to room temperature, about 10 minutes. Pour the glaze over the top layer of graham crackers, spreading evenly with an off-set spatula. Refrigerate the cake for 6-24 hours. Cake can be made and refrigerated up to 2 days in advance. Enjoy!
Nutrition
Calories: 337kcal | Carbohydrates: 32g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 182mg | Potassium: 199mg | Fiber: 1g | Sugar: 27g | Vitamin A: 727IU | Vitamin C: 0.2mg | Calcium: 117mg | Iron: 1mg
