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Chocolate Eclair Cake (From Scratch)

A creamy, layered chocolate eclair-style no-bake cake made with homemade pastry pudding, stabilized whipped cream, graham crackers, and a chocolate glaze.
Prep Time50 minutes
Cook Time10 minutes
Total Time9 hours
Servings: 12 servings

Ingredients

  • 1 1/4 cups granulated sugar 250 g
  • 6 tablespoons cornstarch
  • 1 teaspoon salt
  • 5 cups whole milk 1220 ml
  • 4 tablespoons unsalted butter cut into 4 pieces
  • 5 teaspoons vanilla extract
  • 2 tablespoons water
  • 1 1/4 teaspoons unflavored gelatin 1.25 teaspoons
  • 2 cups heavy cream 476 ml (for stabilized whipped cream)
  • 14 ounces graham crackers 396.9 g
  • 1 cup semisweet chocolate chips 180 g (for glaze)
  • 3/4 cup heavy cream 178.5 ml (for glaze)
  • 5 tablespoons light corn syrup

Instructions

  • Make the pudding: In a large saucepan, whisk together the sugar, cornstarch, and salt until combined.
  • Gradually whisk the milk into the dry mixture until smooth, then place the pan over medium-high heat and bring to a boil, scraping the bottom often.
  • When boiling, reduce heat to medium-low and continue to cook, stirring and scraping the bottom, until thick and large bubbles appear, about 4 to 6 minutes.
  • Remove from heat and whisk in the butter and vanilla until smooth. Transfer the pudding to a large bowl, press plastic wrap directly onto the surface, and refrigerate until cool, about 2 hours.
  • Make the stabilized whipped cream: Combine the water and gelatin in a small bowl and let soften about 5 minutes, then microwave until bubbling at the edges and gelatin dissolves, about 15–30 seconds.
  • Using an electric mixer, whip the 2 cups heavy cream on medium-low until foamy (about 1 minute), then on high until soft peaks form (about 2 minutes).
  • Pour the dissolved gelatin into the whipped cream and continue to whip until stiff peaks form, about 1 minute.
  • Fold the filling: Whisk one-third of the stabilized whipped cream into the chilled pudding to lighten it, then gently fold in the remaining whipped cream in about 1/4-cup additions until fully combined.
  • Assemble the cake: Line the bottom of a 9x13-inch baking pan with a layer of graham crackers, breaking as needed to fit.
  • Spoon half of the pudding-whipped cream mixture (about 5 1/2 cups) over the graham crackers and spread evenly, then add another layer of graham crackers.
  • Top with the remaining pudding mixture and finish with a final layer of graham crackers.
  • Make the chocolate glaze: In a microwave-safe bowl, combine the chocolate chips, 3/4 cup heavy cream, and corn syrup; microwave in 30-second intervals, stirring between, until smooth, about 1–2 minutes total.
  • Let the glaze cool to room temperature (about 10 minutes), then spread it over the top layer of graham crackers.
  • Refrigerate the assembled cake for at least 6 hours (or overnight) to set before slicing and serving.

Equipment

  • Large Saucepan
  • rubber spatula
  • Large Bowl
  • Plastic Wrap
  • Microwave-safe Bowl
  • Electric Mixer
  • 9x13 inch Baking Pan
  • Measuring cups and spoons

Notes

  • Agar agar can be used as a gelatin substitute though results may vary.
  • Refrigerate the cake until the glaze is set before serving.
  • Use full-fat dairy for best texture.
  • Press plastic wrap directly on the pudding to prevent a skin from forming.
  • Break graham crackers as needed to create even layers.