My husband occasionally sends me recipes he sees online that he thinks look good and asks me to make them. He recently sent me this recipe from The Kitchn called Chocolate Eclair Cake.
It looked easy enough, and since although it's after Labor Day, it's still pretty warm out, so the idea of a no-bake dessert really appealed to me.
So I decided to give it a try.
I did make some changes, though. I don't happen to like graham crackers, and didn't have any, so I subbed in Nilla wafers that I picked up at the corner store. I also didn't have any Coop Whip (and forgot to grab a container while I was at the corner store), so I just whipped up some heavy cream to use instead.
Note: I didn't add any sugar to the whipped cream before folding it into the pudding because I figured the pudding was sweet enough - and I was right. I can't imagine how sweet the dessert would be if I had used Coop Whip as suggested. I would definitely make that a permanent change to the recipe.
Full disclosure: I honestly didn't think the cake was anything like an eclair. So I was actually shocked when I Googled to find an entire page of similar recipes all called eclair cakes! Apparently it's a "thing".
Sure it has a custard filling and ganache topping, but other than that, it's almost closer to Tiramisu or Boston Cream Pie than an eclair.
But since it has none of the wonderful coffee notes of a traditional tiramisu, I wouldn't call it that either. It's an icebox cake, pure and simple. A good one, that's for sure. My husband loved it. But no, it's not even close to an eclair.
(Spoiler alert: graham crackers or Nilla wafers are NOT acceptable substitutions for a good choux pastry.)
But since it's always great to have some good no-bake desserts in your repertoire, and this one is super easy, and doesn't require too many ingredients, be sure to bookmark this one.
I, however, am actually already thinking about some different variations to make... maybe one with pistachio pudding, a layer of pistachio cream, and crushed pistachoes on top of the ganache...
Scroll down for the printable recipe card.
No-Bake Chocolate Vanilla Icebox Cake
2 (3.4-ounce) packages instant vanilla pudding
2 1/2 cups milk
1 1/2 +1/2 cup heavy cream, divided
11-ounce box Nilla wafers (you'll have a few left over)
3/4 cup semi-sweet chocolate chips
2 tablespoons light corn syrup
1/2 teaspoon vanilla bean paste
1/8 teaspoon Kosher salt
In a medium mixing bowl, whisk the pudding with the milk until smooth and thick, 2 minutes.
In the bowl of a stand mixer, whip the 1 1/2 cups heavy cream on medium high speed until stiff peaks form. With a rubber spatula, gently fold the whipped cream into the pudding until no streaks remain.
Arrange Nilla wafers in a single layer in an 8x8-inch baking dish or square cake pan. Dollop and spread half the pudding mixture over the wafers. Arrange another layer of wafers, then dollop and spread the remaining pudding over them. Arrange a final layer of wafers.
Place the chocolate chips in a small bowl. In a small saucepan, heat the remaining 1/2 cup of heavy cream, corn syrup,vanilla and salt over low heat until just barely simmering, stirring until combined.
Pour the heated cream mixture over the chocolate chips and stir until smooth and the chips are completely melted. Then pour the melted chocolate over the top and spread evenly with a spatula.
Cover and refrigerate overnight. Cut into squares to serve.
Makes 9 servings.
