Have you ever made a refrigerator cake? If so, then you know how ridiculously easy it is to make a crowd-pleasing dessert that promises a fan following. Allow me to tempt you with this Icebox Chocolate Eclair Cake recipe, made with chocolate graham crackers and a simple, dark chocolate homemade frosting with a sprinkle of Kosher salt. It’s sweet, with tiny moments of savory. Pretty much off the hook!
Icebox Chocolate Eclair Cake: Easy No Bake Dessert
Guys, I’m leveling with you here. This might honestly be the first recipe to hit my blog that’s not doctored up with healthy ingredient substitutions. I rarely let myself get all crazy with sugar, so I do apologize if a conventional dessert isn’t what you’re after today.
But, I’m not sorry. I made the recipe and shot the photos for Amanda’s Cookin’ blog back in April. And I fell…hard.
This cake…inspired by a donut…I just have too many feelings about it. No wonder it’s so popular at summer picnics! I can hardly describe how ridiculously good every silky, decadent, creamy, chocolatey bite tastes. So I’m all like…if I’m going to ruin my diet for the day (uhh, week), it might as well have all of that going on. Amiright?
So, how do you make an Icebox Chocolate Eclair cake? Here’s exactly how:
- Make instant pudding.
- Fold in whipped topping.
- Make my super simple chocolate sauce.
- Layer pudding mix and graham crackers in a baking dish.
- Top with chocolate sauce and graham cracker crumbs.
- Refrigerate for 8 hours.
The basic recipe for Chocolate Eclair Cake is age old, so I didn’t change anything there, but I did embellish the traditional style by using chocolate graham crackers instead of plain. Because…chocolate! I also used my chocolate sauce recipe for topping, and garnished with Kosher salt. Those two things, right there, are a match made in heaven!
This recipe is the perfect size for 6-8 people.
I’ve noticed that many recipes for no bake Chocolate Eclair Cake tend to share similar ingredients and instructions, which yield liberal amounts. That’s great if you’re making it for ten or more guests, but I intentionally sized this recipe smaller to accommodate smaller events with 6-8 people. Believe me, you want this scaled-down recipe in your collection, because if you end up with too many uneaten portions of this dessert, it could get real dangerous, real quick.
- vanilla instant pudding & pie filling
- whipped topping
- chocolate graham crackers
- kosher salt
These are the kitchen tools I use for this recipe:
- stainless mixing bowl
- stainless whisk
- silicone spatula
- Food processor (to make graham cracker crumbs)
- 2 qt casserole dish 10.5 x 7
- offset spatula
- plastic wrap (to cover casserole)
If you want an orangey, chocolatey, oven-baked cake, you’ll love my Orange Olive Oil Cake with Dark Chocolate Ganache. Or if you want a naturally sweetened, no-bake dessert or snack, my Chocolate Monkey Bites (No-Bake Energy Bars) could be exactly what you’re looking for.
Latest posts by Traci Antonovich (see all)
- Pear Apple Cranberry Crisp: Naturally Vegan and GF - 11/17/2017
- No Cook Cranberry Pomegranate Relish aka Cranberry Crack - 11/15/2017
- Butternut Squash Baked Mac and Cheese - 11/13/2017