Death By Chocolate Eclair Cake
This glorious Death By Chocolate Eclair Cake features a chocolate mousse-like filling sandwiched between chocolate graham crackers, then topped with a chocolate ganache. The top is beautifully garnished with chocolate whipped cream making it a chocolate lovers dream come true.
Easy Death by Chocolate Eclair Cake 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. Regardless of which direction you go, eclair cakes are fun to make and totally delicious. It’s important 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.
How to Make the Best Death by Chocolate Eclair Cake Recipe
- Ingredients you’ll need to make homemade Chocolate Eclair Cake: Chocolate graham crackers, plain cream cheese (softened) half an half, two packages instant chocolate pudding or fudge pudding mix, almond extract, vanilla extract, powdered sugar, semi-sweet chocolate chips, heavy cream and chocolate Cool Whip.
- Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, microwave safe bowl to melt the chocolate, measuring cups and spoons, a rubber spatula is helpful for spreading the layers and a 13 x 9 inch baking dish.
- It’s important to whip together the filling until it begins to thicken so it will set properly.
- If you’re unable to find chocolate Cool Whip or a similar private label brand, you can make your own! See the next section for ingredients and directions.
- To decorate as pictured you’ll need a jumbo open star tip and a pastry bag. Alternately you can dollop each piece with whipped cream while serving.
- Allow ample time for the the eclair cake to set prior to cutting and serving. Overnight is ideal.
- Store leftover Death by Chocolate Eclair Cake chilled in the refrigerator for up to 5 days.
How to Make Homemade Chocolate Whipped Cream
-
- Ingredients:
- 1/4 cup granulated sugar
- 3 Tbsp cocoa powder
- 2 cups heavy cream, plus additional to form a paste
- Optional: 1/2 tsp espresso or 1/2 tsp vanilla extract
- Directions:
- Place the cocoa and granulated 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 an electric mixer until stiff peaks form.
- Chill until serving.
More No-Bake Desserts toMake
Looking for more no bake inspiration? Checkout these recipes you may also like to try:
- If you’re a fan of chocolate covered cherries, be sure to checkout my Chocolate Cherry Eclair Cake .
- No Bake Pumpkin Spice Cheesecake Pie is a holiday must-make.
- Lemon lovers No Bake Lemon Bliss Cheesecake.
- Candy bar filled Butterfinger Pie.
- Chocolate Peanut Butter Refrigerator Cake for the Reese’s fans.
- No Bake Fluffy Cherry Cheesecake is a cinch to make.
- For the caramel fans in your life a decadent Caramel Eclair Dessert from the Midnight Baker.
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Death By Chocolate Eclair Cake
Servings: 16 servings
Calories: 442kcal
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
Homemade Chocolate Whipped Cream:
- Ingredients:
- 1/4 cup granulated sugar
- 3 Tbsp cocoa powder
- 2 cups heavy cream, plus additional to form a paste
- Optional: 1/2 tsp espresso or 1/2 tsp vanilla extract
- Directions:
- Place the cocoa and granulated 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 an electric mixer until stiff peaks form.
- Chill until serving.
Nutrition
Serving: 1serving | Calories: 442kcal | Carbohydrates: 51g | Protein: 19g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 569mg | Potassium: 117mg | Fiber: 2g | Sugar: 25g | Vitamin A: 381IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
chocolate is my favorite!!!!
I have eaten many of recipes that is very rich in chocolate.
This maybe my TOP one.
I’m so happy you’re enjoying this, thank you!
This is INSANELY delicious!!
I would definitely trying halving the recipe next time: I gave huge portions to my neighbors and still have a ton!
Is there any chance this can be frozen to enjoy later?
I’m so happy you enjoyed this, thank you! You can freeze it, sure. Thaw in the fridge overnight.
This is ABSOLUTELY the BEST recipe I have ever made!! Thank you Melissa! This recipe is definitely going into my favorites.
Thanks so much, I’m so happy you love this yummy dessert as much as we do!
Chocolate ghram crackers have been discontinued what else can you use?
Discontinued? I just bought some at my local Walmart, perhaps they’re just not available where you live. You could adapt using any chocolate wafer cookie.
SO dreamy! My chocoholic family will love this!
Give me all the chocolate – love this recipe and how easy it is to make!
Can I just say that is one amazing cake! I have to bring this to bunco.
Such a great chocolate cake recipe!
This is making me drool!
Easy to make, and indulgent in the very best way!
So delicious! I love all that chocolate!
So much fun! Hits the spot when you have major chocolate cravings.
I loved this recipe, Yummy
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!
You can make this in a smaller pan just halve the ingredients and you’ll be good to go.
I make eclairs cakes in 2–8×8 pans then freeze one for another time.
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?
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.
Ok lets try this again Lol. I hate auto correct. Can I replace the almond extract with additional vanilla extract?
You can just omit it there’s no need to add extra vanilla. You could also replace it with another that you enjoy.
Yes oh yes..PLEASE! Looks fabulous! Thanks a million for sharing with us at Weekend Potluck!!
Aww thanks so much it’s my pleasure!
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!
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!
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!
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.
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
This would be a great Mother’s Day treat
I agree and no baking required!
Where do I use the cool whip?
From the recipe: To serve, top each piece with a dollop of chocolate whipped topping. (i.e. Cool Whip)