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Easy Chocolate Eclair Cake Recipe

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Chocolate Éclair Cake Recipe {NoBake Refrigerator Cake}
Chocolate Éclair Cake Recipe {NoBake Refrigerator Cake} from thehungrybluebird.com

Description

This easy chocolate eclair cake recipe is perfect for those who love the taste of classic eclairs but don't want to go through the hassle of making them from scratch. This cake version of the classic French pastry features layers of light and fluffy pastry, creamy vanilla filling, and a rich chocolate topping. It's a dessert that's sure to impress your guests, yet it's so simple to make that anyone can do it!

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 30 minutes.

Ingredients

For the pastry:
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
For the filling:
  • 1 (3.4 oz) package instant vanilla pudding mix
  • 2 cups cold milk
  • 1 (8 oz) container whipped topping, thawed
For the topping:
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 cups powdered sugar
  • 1/4 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 teaspoon vanilla extract

Equipment

  • 9x13 inch baking dish
  • Medium saucepan
  • Electric mixer
  • Whisk
  • Spatula

Method

1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking dish. 2. In a medium saucepan, combine the water, unsalted butter, and salt. Bring the mixture to a boil over medium-high heat. 3. Reduce the heat to low, and add the all-purpose flour. Stir the mixture constantly until it forms a ball. 4. Remove the saucepan from the heat and let it cool for 5 minutes. 5. Add the eggs, one at a time, to the mixture, beating well after each addition. 6. Spread the pastry mixture evenly into the prepared baking dish. 7. Bake the pastry for 30 minutes or until golden brown. 8. In a medium bowl, whisk the instant vanilla pudding mix and cold milk until smooth. 9. Fold the whipped topping into the pudding mixture. 10. Once the pastry has cooled, spread the pudding mixture over the top of the pastry. 11. In a small bowl, whisk together the cocoa powder, powdered sugar, unsalted butter, milk, and vanilla extract until smooth. 12. Spread the chocolate topping over the pudding layer. 13. Chill the cake in the refrigerator for at least 2 hours before serving.

Notes

For best results, allow the cake to chill in the refrigerator for at least 2 hours before serving. This will allow the flavors to meld together and the cake to set.

Nutrition Info

This recipe makes approximately 12 servings. Each serving contains:
  • Calories: 370
  • Total Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 105mg
  • Sodium: 190mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 1g
  • Sugars: 30g
  • Protein: 5g

Recipes FAQ

Can I use a different flavor of pudding mix?

Yes, you can use any flavor of pudding mix that you like. Chocolate or butterscotch would be great substitutes for the vanilla pudding.

Can I make this recipe ahead of time?

Yes, you can make this recipe up to 24 hours ahead of time. Simply cover the cake with plastic wrap and store it in the refrigerator until you're ready to serve it.

Recipe Tips

  • Make sure to beat the pastry mixture well after each egg addition. This will ensure that the pastry is light and fluffy.
  • When spreading the pudding mixture over the pastry, make sure to spread it evenly to prevent the pastry from becoming soggy.
  • When making the chocolate topping, whisk the ingredients together until smooth. If the mixture is too thick, add a little more milk to thin it out.

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