If you love the potluck classic eclair cake you’ll do back flips for this glorious Death By Chocolate Eclair Cake variation. The chocolate mousse-like filling is sandwiched between chocolate graham crackers, then topped with a chocolate ganache and garnished with chocolate whipped cream. This eclair cake is a chocolate lovers dream come true!
What Could Be Better Than a Chocolate Layered Dessert?
As if it couldn’t get better than layers of chocolate mousse sandwiched between graham crackers, it’s also a no-bake dessert that’s fabulous for a potluck, family or office party. It seems almost too good to be true. If you’re a fan of chocolate covered cherries, be sure to checkout my Chocolate Cherry Eclair Cake, too. I recommend that you make this chocolate eclair cake one day in advance to allow the graham crackers to soften and become almost brownie-like in flavor. It’s a magical cake that’s sure to become a keeper in your recipe file.
Other No-Bake Wonders You May Like
Looking for more no bake inspiration? Checkout this From Scratch Eclair Cake. For the caramel fans in your life a decadent Caramel Eclair Dessert as well as Classic Eclairs for rainy day baking.
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Helpful Kitchen Items:
Death By Chocolate Eclair Cake
Ingredients
- 1 24 oz package chocolate graham crackers
- 2 8 oz packages cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp pure almond extract
- 1/2 tsp pure vanilla extract
- 3 cup half & half
- 2 3.9 oz boxes instant chocolate fudge or chocolate pudding
- 1 12 oz package milk chocolate chips
- 1 cup heavy cream
- 1 8 oz chocolate frozen whipped topping, thawed (See Cook's Note)
Instructions
- In a medium size mixing bowl using an electric mixer cream together the cream cheese, powdered sugar, almond and vanilla until creamy around 1-2 minutes.
- Add the half & half and both packages of pudding to the creamed cheese. Whip on medium-high speed for 2 minutes until fully combined and creamy. .
- In the bottom of a 9 x 13-inch baking dish arrange one layer of graham crackers breaking to fit as needed. Spread with 1/2 of the chocolate filling. Repeat ending with a third layer of graham crackers.
- In a microwave safe dish melt together the chocolate chips and heavy cream. Heat in 20 second increments stopping to stir each time. Repeat until completely smooth then cool slightly.
- Pour the slightly cooled ganache on top. Chill for at least 4 hours or overnight.
- To serve, top each piece with a dollop of chocolate whipped topping.
- Store leftovers chilled.
Notes
2 cups heavy cream, plus additional to form a paste
1/4 cup granulated sugar
3 Tbsp cocoa powder
Optional: 1/2 tsp espresso or 1/2 tsp vanilla extract
Place the cocoa and sugar in a medium mixing bowl. Mix together the sugar and cocoa powder with enough heavy cream to form a paste. (This helps prevent lumps) Add the cocoa paste to the cream. Beat with a mixer until stiff peaks form. Chill until serving.
Sherrie Childs-Ashenbremer says
This would be a great Mother’s Day treat
Melissa says
I agree and no baking required!
Marianthi says
Looking at this tempting frothy chocolate eclair I fellt the strong desire to make it.
But, unfortunately. I don’t know what’s the HALF&HALF. Here, in Greece we have no
such terminology as far as the ingedients are concerned.
Dear Melissa, would it be so kind of yoy to give me an explanation?
Thank you in advance!
Melissa says
Oh of course! Half & half is half heavy cream and half whole milk.It’s readily available here but, you can easily make your own.
Rae says
you can make it without the half and half. Its half cream half milk, I just made this cake for a friend and I didn’t put in half of these ingredients and it was delish. I put in small cool whip, 2 boxes graham crackers, french vanilla instant pudding. melted chocolate chips, and vanilla estract
Carlee says
Um, yum!! This looks absolutely delicious. I haven’t had an eclair cake in quite some time, but always loved them. I can’t believe I never thought to do an all chocolate version. This is totally calling my name!
Melissa says
Hi Carlee, same here I’ve made several variations but, why not all chocolate? Now, it’s a staple around here. hanks for stopping by!
The Better Baker says
Yes oh yes..PLEASE! Looks fabulous! Thanks a million for sharing with us at Weekend Potluck!!
Melissa says
Aww thanks so much it’s my pleasure!
Chris says
Ok lets try this again Lol. I hate auto correct. Can I replace the almond extract with additional vanilla extract?
Melissa says
You can just omit it there’s no need to add extra vanilla. You could also replace it with another that you enjoy.
Deborah Ragan says
I made this on Saturday for party on Sunday. It didn’t come out like pudding. It was very loose and kind of fell apart with I cut it. Any suggestions for next time. Followed directions to the recipe. So any help?
Melissa says
The filling should set so, I’m not certain why what you describe happened. Perhaps you might prefer it using less liquid for the filling.
Susan Ethington says
Since my hubby and I will be the only ones who will be enjoying this, I was wondering if anyone has made just a 9×9 or 8×8 pan and what the directions might be. Thanks for helping me out!
Melissa says
You can make this in a smaller pan just halve the ingredients and you’ll be good to go.
carrie says
I loved this recipe, Yummy
Heather says
So much fun! Hits the spot when you have major chocolate cravings.
Jennifer Farley says
So delicious! I love all that chocolate!
Joanne says
Easy to make, and indulgent in the very best way!
Toni | Boulder Locavore says
This is making me drool!
Lori @ RecipeGirl says
Such a great chocolate cake recipe!
Stephanie Manley says
Can I just say that is one amazing cake! I have to bring this to bunco.
Erin says
Give me all the chocolate – love this recipe and how easy it is to make!
Liz says
SO dreamy! My chocoholic family will love this!