This delicious Pioneer Woman Chocolate Eclair Cake is a quick and easy dessert that’s perfect for any occasion. With creamy layers of pudding, graham crackers, and rich chocolate ganache, it’s a simple treat that’s sure to impress. You can easily customize it with your favorite ingredients for a personal touch!
Ingredients Needed
- 3 cups heavy whipping cream, divided
- 1 (14-oz.) can sweetened condensed milk, divided
- 3 cups whole milk
- 2 (3.4-oz.) boxes instant vanilla pudding mix
- 2 teaspoons vanilla bean paste
- 1 (14.4-oz.) box graham crackers
- 8 oz semisweet chocolate bars, finely chopped
How To Make Chocolate Eclair Cake
- Make the Whipped Cream Mixture: In a large bowl, whip 2 cups of heavy whipping cream and ⅓ cup sweetened condensed milk using a hand mixer on high until firm peaks form.
- Prepare the Pudding Mixture: In another large bowl, whisk together 3 cups whole milk, both boxes of vanilla pudding mix, vanilla bean paste, and the remaining sweetened condensed milk. Then, gently fold the whipped cream into the pudding mixture in 3 additions.
- Layer the Cake: In a 13×9-inch glass baking dish, place a layer of graham crackers, breaking them up to fill any gaps. Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, then top with the remaining pudding mixture. Finish with a final layer of graham crackers, cover, and refrigerate for 30 minutes.
- Make the Ganache: Place the chopped chocolate in a heatproof bowl. In a separate bowl, microwave the remaining 1 cup heavy whipping cream for about 45 seconds to 1 minute until steaming. Pour the hot cream over the chopped chocolate and let it sit for 1 minute before whisking until smooth.
- Top the Cake: Pour the ganache over the chilled cake, smoothing it out with a spatula. Use a spoon to create a swooping effect in the ganache, if desired. Cover and refrigerate for at least 4 hours or overnight until the cake is fully set.
Recipe Tips
- Whip the Cream Well: Make sure to whip the heavy cream until firm peaks form. This will give the cake its light, creamy texture.
- Chill the Cake Long Enough: Let the cake chill in the fridge for at least 4 hours or overnight. This helps the layers set properly and enhances the flavor.
- Use Fresh Ingredients: Always use fresh milk and heavy cream for the best taste and texture. The cream should be fresh for a better whipped cream result.
- Break the Graham Crackers Evenly: When layering the graham crackers, break them evenly so the cake holds together well and doesn’t fall apart.
- Adjust Ganache Consistency: If the ganache is too thick, add a little more warm cream to make it smoother and easier to spread over the cake.
How To Store Leftovers
- Refrigerate: Cover leftover chocolate eclair cake and store it in the fridge for up to 3 days.
- Freeze: For freezing, remove the ganache topping and wrap leftover chocolate eclair cake tightly in plastic wrap and foil. Freeze for up to 1 month. To thaw, place it in the fridge for a few hours or overnight.
Nutrition Facts
Serving Size: 1 piece (144 grams)
- Calories: 402
- Total Fat: 17 g
- Saturated Fat: 8 g
- Cholesterol: 50 mg
- Sodium: 210 mg
- Potassium: 71 mg
- Total Carbohydrate: 49 g
- Dietary Fiber: 0.9 g
- Sugars: 33.3 g
- Protein: 2.9 g
More Pioneer Woman Recipes:
Pioneer Woman Chocolate Eclair Cake
Description
This delicious Pioneer Woman Chocolate Eclair Cake is a quick and easy dessert that’s perfect for any occasion. With creamy layers of pudding, graham crackers, and rich chocolate ganache, it’s a simple treat that’s sure to impress. You can easily customize it with your favorite ingredients for a personal touch!
Ingredients
Instructions
- Make the Whipped Cream Mixture: In a large bowl, whip 2 cups of heavy whipping cream and ⅓ cup sweetened condensed milk using a hand mixer on high until firm peaks form.
- Prepare the Pudding Mixture: In another large bowl, whisk together 3 cups whole milk, both boxes of vanilla pudding mix, vanilla bean paste, and the remaining sweetened condensed milk. Then, gently fold the whipped cream into the pudding mixture in 3 additions.
- Layer the Cake: In a 13×9-inch glass baking dish, place a layer of graham crackers, breaking them up to fill any gaps. Spread half of the pudding mixture evenly over the graham crackers. Add another layer of graham crackers, then top with the remaining pudding mixture. Finish with a final layer of graham crackers, cover, and refrigerate for 30 minutes.
- Make the Ganache: Place the chopped chocolate in a heatproof bowl. In a separate bowl, microwave the remaining 1 cup heavy whipping cream for about 45 seconds to 1 minute until steaming. Pour the hot cream over the chopped chocolate and let it sit for 1 minute before whisking until smooth.
- Top the Cake: Pour the ganache over the chilled cake, smoothing it out with a spatula. Use a spoon to create a swooping effect in the ganache, if desired. Cover and refrigerate for at least 4 hours or overnight until the cake is fully set.
Notes
- Whip the Cream Well: Make sure to whip the heavy cream until firm peaks form. This will give the cake its light, creamy texture.
- Chill the Cake Long Enough: Let the cake chill in the fridge for at least 4 hours or overnight. This helps the layers set properly and enhances the flavor.
- Use Fresh Ingredients: Always use fresh milk and heavy cream for the best taste and texture. The cream should be fresh for a better whipped cream result.
- Break the Graham Crackers Evenly: When layering the graham crackers, break them evenly so the cake holds together well and doesn’t fall apart.
- Adjust Ganache Consistency: If the ganache is too thick, add a little more warm cream to make it smoother and easier to spread over the cake.
Pioneer Woman Chocolate Eclair Cake