Eclair Cake by Mamta Mataji

 

Ingredients

24 graham crackers

1(3.4-oz.) packages vanilla instant pudding

1 1/3 cups cold milk

1 (8-oz.) tub whipped topping, thawed

2 (4-oz.) semi-sweet chocolate bars

1 cup heavy cream

Éclair Cake Ingredients 

An eclair cake can be made with just six ingredients.

Graham crackers: Use your favorite because the flavor does matter. Regular honey graham crackers are preferred, but as a variation, you might try chocolate graham crackers.

Vanilla instant pudding: French vanilla instant pudding will work if classic vanilla is all sold out.

Milk: This helps to make the pudding. You can use any kind you prefer, but milk with more fat (like whole milk) will make for a pudding with a bit more richness.

Whipped topping: This is folded into the instant pudding mixture to make a fluffy, light filling. Don't use homemade whipped cream. It will deflate too quickly.

Semisweet chocolate: The slightly bitter flavor of semisweet chocolate contrasts nicely with the sweet pudding and crackers. You could even use dark chocolate if you wanted.

Heavy cream: Used to make the chocolate ganache topping. It does need to be cream. Milk won't work.

Directions

Add graham crackers to dish: 

In a 13-x 9-inch glass dish, place one layer of graham crackers, breaking up the crackers as needed to fill the space.

Make pudding mixture: 

In a large mixing bowl, whisk together the instant pudding mix and cold milk. Fold in the whipped topping.

Layer crackers and pudding mixture: 

Spread half of the pudding mixture over the graham crackers. Top with another layer of graham crackers. Spread the remaining pudding mixture over the graham crackers. Top with a final layer of graham crackers. Transfer the dish to the fridge to chill for 30 minutes.

Make chocolate ganache: 

While the cake layers are chilling, make the ganache topping: Finely chop the chocolate, and transfer it to a heat-safe bowl.

In a small saucepan, heat the heavy cream on medium-low for 5 minutes until just boiling. Do not allow the cream to heat to a rolling boil. Slowly pour the hot heavy cream over the chopped chocolate.

Allow the mixture to sit for two minutes before whisking until smooth.

Add chocolate layer: 

Remove the chilled eclair cake from the fridge. Pour the prepared ganache over top.

Smooth the ganache with a spatula.

Cover and chill several hours: 

Cover the eclair cake with the baking dish lid or plastic wrap and put it back in the fridge. Allow the cake to chill for at least 8 hours before serving.