Best 5 Crowd Pleasing Chocolate Eclair Cake Recipes
Welcome to the ultimate guide to creating a "Crowd-Pleasing Chocolate Éclair Cake"! This delectable treat is a harmonious blend of rich chocolate flavors, delicate pastry, and velvety filling, making it a sure-fire hit at any gathering. Embark on a culinary journey as we explore the secrets behind this exceptional cake, from selecting the finest ingredients to mastering the art of crafting the perfect éclair cake. Get ready to indulge in a symphony of flavors that will leave your taste buds dancing and your guests begging for more.
Let's cook with our recipes!
NO-BAKE CHOCOLATE ECLAIR CAKE
Chocolate graham crackers layered between creamy vanilla custard, topped with chocolate glaze. Very rich and habit forming. Everyone I have made this for has fallen in love with it!
Provided by Linda Rex
Categories Desserts Chocolate Dessert Recipes
Time 2h25m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.7 calories, Carbohydrate 65.2 g, Cholesterol 10.4 mg, Fat 15.4 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 10.4 g, Sodium 385.3 mg, Sugar 49.7 g
CHOCOLATE ECLAIR CAKE
This chocolate eclair cake takes the decadence of a classic pastry and turns it into a simple and delicious homemade dessert! This no-bake dessert is perfect for summertime.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 5
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.
Nutrition Facts : Calories 261 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 221 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
CHOCOLATE ECLAIR CAKE
My favorite person in the world, my second mom Patty, gave me this easy and delicious recipe. Its the best.
Provided by mspms
Categories Desserts Chocolate Dessert Recipes
Time 12h20m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 40.3 g, Cholesterol 3.3 mg, Fat 10.8 g, Fiber 0.6 g, Protein 3.1 g, SaturatedFat 5.9 g, Sodium 287.2 mg, Sugar 29.2 g
CROWD-PLEASING CHOCOLATE ECLAIR CAKE
this is a awesome recipe for the holiday's and very easy. anyone will love this. it is from my grandmother.
Provided by Loves_cooking89
Categories Dessert
Time 11m
Yield 10-12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 597, Fat 27.6, SaturatedFat 18.1, Cholesterol 33.1, Sodium 634.1, Carbohydrate 84.4, Fiber 2.1, Sugar 61.2, Protein 6.1
CHOCOLATE ECLAIR REFRIGERATOR CAKE
Yes, another version! I had this at a recent family gathering and loved it so much I tracked down the dear aunt who made it and wouldn't let her out of my sight 'till I had the recipe! Hope you enjoy it as much as I did! Cook time is refrigerator time.
Provided by skat5762
Categories Dessert
Time 12h15m
Yield 1 cake
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2440.3, Fat 107.8, SaturatedFat 81, Cholesterol 163.5, Sodium 1498.6, Carbohydrate 353.6, Sugar 297.7, Protein 27.1
Tips:
- To make the éclair batter, whisk the flour, salt, and sugar together in a medium bowl. In a small saucepan, bring the water, butter, and vanilla to a boil. Remove from the heat and stir in the flour mixture until smooth. Return the saucepan to medium heat and cook, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 2 minutes. Transfer the dough to a large bowl and let cool for 5 minutes, stirring occasionally.
- To make the filling, whisk together the milk, sugar, cornstarch, salt, and vanilla in a medium saucepan. Bring to a simmer over medium heat, stirring constantly. Remove from the heat and stir in the egg yolks. Return the saucepan to medium heat and cook, stirring constantly, until the mixture has thickened and coats the back of a spoon, about 2 minutes. Remove from the heat and stir in the butter and chocolate until smooth.
- To assemble the cake, preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. Pour the éclair batter into the prepared pan and bake for 30-35 minutes, or until golden brown. Let cool completely.
- Using a serrated knife, split the cake in half horizontally. Spread the filling over the bottom half of the cake, then top with the remaining half of the cake. Dust with powdered sugar and serve.
- For a richer flavor, use dark chocolate or semisweet chocolate in the filling.
- To make the cake ahead of time, wrap it well and store in the refrigerator for up to 3 days.
Conclusion:
Chocolate éclair cake is a delicious and impressive dessert that is perfect for any occasion. It is made with a simple éclair batter and a rich chocolate filling, and it is then baked until golden brown. The cake is then split in half and filled with the chocolate filling, and it is finally dusted with powdered sugar and served. Chocolate éclair cake is a surefire hit with any crowd, and it is a great way to show off your baking skills.
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