Description
Silky layers of graham crackers and creamy vanilla pudding create this Pioneer Woman chocolate eclair cake, a classic no-bake dessert that melts hearts with its rich, indulgent charm. Chocolate ganache crowns each delectable slice, promising pure bliss that will delight your senses and transport you to a world of sweet comfort.
Ingredients
Scale
Main Ingredients:
- 3 cups (720 ml) heavy whipping cream
- 3 cups (720 ml) whole milk
- 1 14.4-ounce (408 g) box graham crackers
- 8 ounces (226 g) semisweet chocolate bars, finely chopped
Sweeteners and Flavor Enhancers:
- 1 14-ounce (397 g) can sweetened condensed milk
- 2 teaspoons vanilla bean paste
Dry Mix Ingredients:
- 2 3.4-ounce (96 g) boxes instant vanilla pudding mix
Instructions
- Prepare the whipped cream by combining 2 cups (473 milliliters) of cold heavy whipping cream with ⅓ cup (80 milliliters) of sweetened condensed milk in a large mixing bowl. Utilize an electric mixer at high speed to create firm, voluminous peaks.
- Create the pudding foundation by whisking whole milk, vanilla pudding mixes, vanilla bean paste, and the remaining sweetened condensed milk in a separate large bowl until achieving a silky, uniform consistency.
- Gently incorporate the whipped cream into the pudding mixture, folding carefully in three separate additions to maintain the airy texture.
- Construct the cake’s base layer in a 13×9-inch (33×23 centimeters) glass baking dish by arranging graham crackers, trimming them as necessary to create an even surface.
- Spread exactly half of the pudding mixture over the initial graham cracker layer, ensuring complete and uniform coverage.
- Add a second layer of graham crackers atop the first pudding layer, then distribute the remaining pudding mixture evenly.
- Complete the layering with a final graham cracker layer, creating a structured dessert foundation.
- Refrigerate the assembled cake for a minimum of 30 minutes to allow the layers to stabilize and set.
- Prepare the chocolate ganache by placing chopped chocolate in a heat-resistant bowl.
- Heat 1 cup (237 milliliters) of heavy cream until steaming, approximately 45-60 seconds in the microwave.
- Pour the warm cream over the chocolate and allow it to rest for one minute, enabling gentle melting.
- Whisk the chocolate and cream together until achieving a smooth, glossy ganache.
- Remove the chilled cake from the refrigerator and generously pour the ganache over the top layer.
- Use a spatula to spread the ganache evenly, creating an elegant, uniform coating.
- Optional: Create decorative patterns using the back of a spoon across the ganache surface.
- Return the cake to the refrigerator, covering it to set the ganache and chill thoroughly for a minimum of 4 hours or ideally overnight before serving.
Notes
- Chill dessert overnight to let flavors develop and transform simple ingredients into an elegant, creamy dream.
- Break graham crackers precisely to create seamless, visually stunning layers without any gaps.
- Room temperature ingredients ensure smooth blending, guaranteeing a perfectly integrated pudding mixture.
- Whip homemade cream for a luxurious texture that surpasses store-bought whipped toppings.
- Vanilla bean paste introduces sophisticated depth, elevating this classic no-bake dessert beyond ordinary expectations.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 403
- Sugar: 20 g
- Sodium: 105 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 81 mg