Chocolate eclair cake is a no-bake dessert made with graham crackers, vanilla pudding, and whipped topping. Layers of graham crackers and filling are topped with chocolate frosting and refrigerated for at least 12 hours before serving. Optional garnishes include shaved chocolate or fruit. Skim milk and nonfat whipped topping can be used to reduce calories.
A delicious, square, iced cake is a popular pudding-based cake. The cake is layered with graham crackers, a sweet vanilla-flavored filling, and a cocoa-based finish. No baking is required to make this cake; instead, the preparers refrigerate the dessert until it settles and is ready to serve.
When making chocolate eclair cake, a layer of graham crackers is placed in the bottom of the dish. Next, a layer of sweet filling is placed. These layers alternate until the dish is filled with 3-4 layers, with the final layer being a final row of graham crackers covered in chocolate frosting. The filling is usually made by mixing vanilla pudding, milk, and whipped toppings.
Some people crush their graham crackers before using them in the layers of a chocolate cake, which can make the cake tastier, depending on personal preference. However, this can make the cake more impactful to cut and serve. Coating the dessert with shaved chocolate, fruit, or other garnishes is another popular way to serve the cake, though neither of these are necessary.
Once the chocolate cake is built, it should be refrigerated for at least twelve hours before serving, although some recipe times vary. This must be done to ensure that the cake is firm enough to cut and serve. Without setting, even graham crackers fail to soften, keeping them hard and crunchy instead of providing them with the softened, cake-like texture they achieve through refrigeration and prolonged contact with moist filling.
Square pans are usually the easiest containers in which to build a chocolate cake. A clear pan can show off the pretty and appetizing layers of the dessert for those looking to present it to guests before it’s served, although an opaque pan will work just as well in terms of the final product. Smaller desserts in individual ramekins or other containers are also possible, if the preparer breaks the graham crackers to fit.
To reduce the calorie content of the cake, skim milk and nonfat whipped toppings can be used in the recipe. Some chefs also like to add other flavoring agents, such as cinnamon. Although some cooks argue that frosting should be made at home, an inexpensive store bought frosting will work just fine. Those who don’t like chocolate can use a vanilla glaze or any other flavor of their choice.
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