Easy Chocolate Eclair Cake Recipes

CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, whisk together the pudding and the milk.
• Stir in the Cool Whip.
• Line the bottom of a 9x13 baking pan with 7 graham crackers.
• Pour half of the pudding mix over the graham crackers.
• Add another layer of graham crackers on top of the pudding.
• Pour the rest of the pudding mix over the crackers.
• Add one last layer of graham crackers on top.
• Remove the foil cover off the frosting container. Heat for 30 seconds in the microwave. Use a knife to mix the frosting. This is to soften the frosting so it is easier to spread. You don't want it hot and totally melted, just softened so you can easily spread it.
• Spread the frosting over the graham crackers carefully.
• Refrigerate for at least 8 hours or overnight.

NO-BAKE CHOCOLATE ECLAIR CAKE

Steps:

• In a large bowl, combine pudding mix and 3 cups milk; mix well. Fold in whipped topping and beat with mixer for 2 minutes.
• In a buttered 9x13 inch baking dish, spread a layer of graham crackers on the bottom of the dish.
• Spread 1/2 of the pudding mixture over crackers, then top with graham crackers. Spread remaining pudding over crackers; top second pudding layer with another layer of crackers.
• To make topping: In a medium saucepan over medium-high heat, combine 1/4 cup milk, cocoa and sugar and allow to boil for 1 minute; remove from heat and add butter and vanilla. Mix well and cool.
• Pour sauce over graham cracker layer and refrigerate until set; serve.

EASY CHOCOLATE ECLAIR CAKE

Steps:

• In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
• Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
• Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
• Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

CHOCOLATE ECLAIR CAKE

Steps:

• Line the bottom of a 9x13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

CHOCOLATE ECLAIR DESSERT

Steps:

• Line the bottom of a 9x13-inch pan with graham crackers.
• In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
• Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.

CHOCOLATE ECLAIR CAKE

Steps:

• Line buttered 9 x 12 dish with graham crackers.
• Combine pudding mix with milk.
• Fold in Cool Whip.
• Pour half of the mixture over crackers.
• Add second layer of crackers.
• Add remaining pudding mixture.
• Add final layer of graham crackers.
• Over medium heat, melt chocolate glaze except for the powdered sugar.
• Remove from heat.
• Beat in 1-1/2 cups powdered sugar.
• Pour over crackers.
• Refrigerate overnight.

ECLAIR CAKE WITH CHOCOLATE GANACHE

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish. Place a mixing bowl in the freezer to chill.
• Combine the water, butter, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and stir in the flour. Cook and stir until the mixture pulls away from the sides of the pan and forms a ball. Transfer the mixture to a mixing bowl and beat in the eggs, one at a time, until fully incorporated. Spread the dough evenly in the bottom of the baking dish.
• Bake the pastry in the preheated oven until golden brown, 25 to 30 minutes. (The dough will rise and make a boat shape, but should drop as it cools.) Cool completely on wire rack.
• Remove the chilled mixing bowl from the freezer and pour in 2 cups of cold whipping cream. Whip until the cream thickens, about 1 minute; stir in the confectioners' sugar and the vanilla extract. Continue to whip until the cream forms stiff peaks. Refrigerate the whipped cream while you mix the pudding.
• Pour the pudding mixes and the milk into a mixing bowl and stir until creamy. Fold in the whipped cream. Spread the filling over the cooled crust and refrigerate.
• Place the chopped chocolate in a heat-proof bowl. Bring 1 cup of cream almost to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate and allow it to soften for 1 minute. Whisk the mixture until smooth. Let the mixture cool slightly to thicken, about 10 minutes. Pour the ganache over the cream filling, spreading to cover the entire surface. Return the pan to the refrigerator and chill for at least 1 hour before serving.

ECLAIR CAKE

Steps:

• Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
• Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
• Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

CROWD-PLEASING CHOCOLATE ECLAIR CAKE

Steps:

• combine pudding and milk.
• fold cool whip into pudding/milk mixture.
• cover bottom of 9x13 pan with graham crackers.
• pour 1/2 of the mixture onto crackers.
• add another layer of crackers on top.
• pour rest of mixture onto top layer of crackers. you can add a third layer of crackers if you wish, i prefer not to.
• Topping:.
• bring sugar, milk, and cocoa to good boil, cook 1 minute. add butter and vanilla.stir until a little cooled, pour over crackers. (i added some graham cracker crumbs on top while the chocolate was still hot) refrigerate until Chocolate has hardened a bit, or over night. serve chilled. keep leftovers refrigerated.

CHOCOLATE ECLAIR REFRIGERATOR CAKE

Steps:

• Mix pudding with milk until thick, then fold in Cool Whip.
• In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
• In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
• After mixing thoroughly, add the chocoBake.
• Add just enough milk to be able to spread on last layer of Graham Crackers.
• Chill in fridge overnight.
• Do not cover.

EASY CHOCOLATE ECLAIR " RING SHAPED " DESSERT CAKE

Steps:

• Preheat oven to 400 degrees.
• On a cookie sheet grease and flour a circle
• approx 7 inches.
• In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
• Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
• Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
• Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
• For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
• Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
• For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.

CHOCOLATE ECLAIR CAKE

Steps:

• Filling: Mix together pudding and milk.
• Fold in Cool Whip, and mix well.
• Butter a 9 x 13" cake pan.
• Place a layer of crackers in the pan.
• Top with half of the pudding mixture, then add another layer of crackers, and the remaining pudding.
• End with a third layer of crackers, and set aside.
• Topping: Blend milk, cocoa, sugar and salt and bring to a boil.
• Cook and stir for 1 minute, and remove from heat.
• Stir in butter and vanilla.
• Mix well, and allow to cool.
• Spread cooled mixture on top of cake, and refrigerate for at least 8 hours.
• Just before serving, decorate top with chocolate curls by peeling chocolate bar with a vegetable peeler.

CHOCOLATE ECLAIRS

Steps:

• Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
• Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth
• Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
• To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
• Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
• Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
• Cut two large sheets of baking parchment. On each one draw two sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets - penside down.
• Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
• After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
• While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
• To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.