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The Yummiest Eclair Cake

The Yummiest Chocolate Eclair Cake Ever

This Eclair Cake is extra special because it's made WITHOUT the usual Cool Whip and Instant Pudding... instead, everything is homemade and even more delicious! I suggest making this 6 or more hours before serving, so it has plenty of time to chill and set.
Servings 15 servings
Author Mariel @ Or so she says... ~ Adapted from Cooks Country

Ingredients

  • 1 1/4 cups sugar
  • 6 TBS cornstarch
  • 1 tsp. salt or 1/2 tsp if using salted butter
  • 5 cups whole milk
  • 4 TBS unsalted butter Or salted, but use less salt. See above.
  • 4 tsp. vanilla extract
  • 2 TBS water
  • 1 1/4 tsp. unflavored gelatin
  • 2 3/4 cups heavy cream chilled (and divided in recipe)
  • 14 oz. graham crackers Keebler Grahams are voted best for baking
  • 1 cup semisweet chocolate chips
  • 5 TBS light corn syrup

Instructions

  1. Combine sugar, cornstarch, and salt in large saucepan.
  2. Over medium/high heat, whisk in milk until smooth and bring to a boil. Be sure to not let any mixture burn on the bottom of the pot.
  3. Once boiling, reduce heat to med/low and cook until thickened and large bubbles appear on surface.
  4. Turn off heat and whisk in butter and vanilla.
  5. Pour pudding in bowl and place plastic wrap directly on the surface of pudding.
  6. Refrigerate for at least 2 hours.
  7. Stir water and gelatin together in bowl and let sit about 5 minutes, then microwave for about 20 seconds.
  8. In a separate bowl, use a hand mixer to whip 2 cups heavy cream until soft peaks form.
  9. Add gelatin mixture to whipped cream and whip again until stiff peaks form.
  10. Whisk 1/3 of the whipped cream into the chilled pudding, then gently fold the remaining cream until combined.
  11. Cover bottom of 13x9 inch baking dish with a layer of graham crackers, breaking to size where necessary.
  12. Spread half of the pudding cream mixture on top, add another layer of graham crackers, then the rest of the pudding, then one more layer of graham crackers.
  13. Microwave the chocolate, remaining 3/4 cup cream, and corn syrup in bowl, stirring occasionally until smooth.
  14. Let the chocolate mixture cool until about room temperature, about 10 minutes, then pour the glaze over top layer of graham crackers, carefully smooth until completely covered.
  15. Refrigerate for 6 to 24 hours before serving.