Instructions:
1. Prepare the Pudding Mixture:
• In a large bowl, whisk together the instant vanilla pudding mix, whole milk, heavy cream, powdered sugar, and vanilla extract. Continue whisking until the mixture is smooth and thickened.
2. Layer the Cake:
• In a 9×13-inch baking dish, arrange a layer of graham crackers to cover the bottom.
• Spoon half of the pudding mixture over the graham crackers and spread it evenly.
• Place another layer of graham crackers on top of the pudding layer, then spread the remaining pudding mixture evenly over this layer.
• Finish with a final layer of graham crackers on top.
3. Make the Chocolate Frosting:
• In a heatproof bowl, combine the chocolate chips, heavy cream, and butter.
• Microwave in 30-second intervals, stirring between each, until the mixture is smooth and glossy.
• Stir in the vanilla extract and a pinch of salt.
4. Frost the Cake:
• Pour the chocolate frosting over the top layer of graham crackers and spread it evenly to cover the entire surface.
5. Chill and Set:
• Cover the cake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld.
Tips:
• Chill Longer for Best Results: The cake tastes best when refrigerated overnight, allowing the graham crackers to soften and absorb the pudding.
• Layer Adjustments: Add extra layers of graham crackers and pudding for a thicker, more substantial cake.
• Alternative Toppings: Try adding a drizzle of caramel sauce or sprinkle of crushed nuts on top for added flavor.
Storage Options:
• Refrigerator: Store the cake covered in the fridge for up to 3 days.
• Freezer: Freeze individual portions wrapped tightly for up to 1 month. Thaw in the refrigerator before serving.
Enjoy this easy, delicious Chocolate Eclair Cake for a dessert that combines rich, creamy layers and chocolate frosting in every bite!
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