A delicious eclair dessert inspired by the traditional French pastry is called Chocolate Eclair Cake. While original eclairs contain a light choux pastry shells that are filled with rich custard and topped with chocolate glaze, this cake serves as a simplified but equally tasty version of the famous snack. The cake does not require baking, and it consists of layers of graham crackers, creamy vanilla pudding, and a rich chocolate ganache topping that encapsulates the idea behind an eclair in a convenient, yet delectable form.

From its appearance alone, one might think that Chocolate Eclair Cake is ordinary with its simple layers of graham crackers alternating with pudding. Nevertheless, those who taste it will be unable to resist the divine fusion of taste and texture. When they get soaked up by the creamy pudding, the graham crackers turn into something like a cake making for a melt-in-the-mouth experience similar to that created by the crispy choux shell of an old-fashioned éclair.

The ease of making Chocolate Eclair Cake is one of its most appealing features. Unlike the pastry from which it takes its name, this cake can be quickly made with only a few ingredients and without baking. An experienced baker in need of a fast dessert or a beginner in cooking will appreciate this recipe for its simplicity that brings out sweet yummy results.

Cutting through and tasting every morsel of this indulgent cake will transport you to Parisian patisserie where heavenly scent of freshly baked pastries fills the air and every mouthful is pure gastronomic delight. It is appropriate as an after-meal treat for a family or as the focal point of any celebration; chocolate eclair cake is certain to charm desert lovers regardless their age because of its irresistible appeal and great taste.

Ingredients:

   1 box (14.4 oz) graham crackers

   2 boxes (3.4 oz each) instant vanilla pudding mix

   3 cups cold milk

   1 tub (8 oz) whipped topping (such as Cool Whip), thawed

For the chocolate ganache topping:

       1 cup semi-sweet chocolate chips

       1/2 cup heavy cream

       1 tablespoon unsalted butter

       1 teaspoon vanilla extract

Directions:

Blend pudding mixture: Using a big mixing bowl, combine instant vanilla pudding mix and cold milk, beat until it thickens for about 2 minutes. Incorporate whipped topping by folding till smooth all over.

Layer it up: Followed by a single layer of graham crackers, arranged on the bottom of 9×13 inch baking dish, break as necessary to fit. Evenly spread over the other half of the pudding mixture on the graham crackers. Then, place another layer of graham crackers over the pudding mixture followed by a final layer of pudding mixture. Finish off with one more layer of graham crackers on top.

Prepare chocolate ganache: After simmering for a while; remove from heat and melt the chocolate chips in it, add butter and vanilla extract into the saucepan. Allow to sit for one to two minutes before whisking until smooth and glossy chocolate is completely melted.

Cake pouring-forth ganache: Warm-up some chocolate ganache softly atop lastly placed cracker thus cover its entire region with help of spatula.

Cool down; serve it cold: Wrap cake using some plastic cover and refrigerate for not less than 4 hours or overnight so that flavors intermingle and cracker softens. Cut into square pieces when ready to eat!