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A slice of chocolate eclair cake with a bite missing, set on a white plate.

Chocolate Eclair Cake (No Bake)

This no-bake chocolate eclair cake layers coffee-dipped petit beurre biscuits with fluffy vanilla pudding cream and a glossy dark chocolate ganache!
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Prep Time 20 minutes
Chill time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American, Israeli
Servings 12 slices
Calories 292 kcal

Ingredients
 
 

For the pudding cream

  • 10 oz Petit beurre biscuits or graham crackers
  • 2 cups Heavy cream cold, full fat
  • 2.8 oz Vanilla instant pudding mix
  • 1 cup Milk
  • 1 teaspoon Vanilla extract
  • ⅓ cup Granulated sugar
  • 7 oz Sour cream

For dipping the biscuits:

  • 1 cup Coffee

For the chocolate ganache

  • ⅓ cup Heavy cream
  • 3 oz Dark chocolate

Instructions
 

Make the pudding cream

  • Whip: In the bowl of a stand mixer fitted with the whisk attachment, combine the cold heavy cream, milk, instant pudding mix, sugar, and vanilla. Whip on medium-high until thick and fluffy, about 2 to 3 minutes.
  • Add the Sour Cream: Add the sour cream and whip briefly, just until smooth and combined. Don't overwhip.

Layer the cake

  • Dip: Pour the cooled coffee into a shallow dish. Dip each biscuit for 1 to 2 seconds on each side. Don't soak them, or they'll fall apart.
  • First Layer: Arrange a single layer of dipped biscuits in the bottom of a 9x9 inch pan.
  • Cream: Spread ⅓ of the pudding cream evenly over the biscuits with an offset spatula.
  • Repeat: Add two more layers of dipped biscuits and cream, finishing with a smooth layer of cream on top.

Make the ganache

  • Heat: Warm the heavy cream in a small saucepan or the microwave until it's steaming and just starting to bubble at the edges.
  • Melt: Pour the hot cream over the chopped chocolate. Let it sit for 2 minutes, then stir gently from the center out until smooth and glossy.

Finish and chill

  • Let the ganache cool for 5 to 10 minutes so it's still pourable but no longer hot. Pour it over the top layer of biscuits and spread it into an even layer.
  • Cover and refrigerate for at least 6 hours, or ideally overnight, until the biscuits are soft and the ganache is set.

Notes

  • Instant Pudding: Use instant vanilla pudding mix, not cook-and-serve, or the cream won’t set.
  • Keep It Cold: Use very cold heavy cream and milk so the cream whips into stiff, stable peaks.
  • Quick Dip: Dip the biscuits for just 1 to 2 seconds per side. They keep softening in the fridge as the cake chills.
  • Even Layers: Divide the cream into 3 equal portions so each layer is the same thickness.
  • Ganache Temperature: Let the ganache cool for 5 to 10 minutes before pouring, so it doesn’t melt the top layer of cream.
  • Chill Time: Refrigerate for at least 6 hours, or ideally overnight, so the biscuits turn soft and cake-like and the slices hold their shape.
  • Clean Slices: Use a sharp knife dipped in hot water and wiped dry between each cut.
  • Substitute: Graham crackers can replace the petit beurre biscuits.

Nutrition

Calories: 292kcalCarbohydrates: 18gProtein: 3gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 65mgSodium: 69mgPotassium: 157mgFiber: 1gSugar: 15gVitamin A: 819IUVitamin C: 0.4mgCalcium: 78mgIron: 1mg
Keyword chocolate eclair cake
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