- Make the Chocolate Ganache: In a small saucepan, heat the remaining 1 cup of heavy cream over medium-high heat until just starting to boil. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let sit for 2–3 minutes, then stir until the chocolate is fully melted and the mixture is glossy and smooth.
- Top and Chill: Pour the ganache over the top graham cracker layer and spread it evenly with a spatula. Cover loosely with plastic wrap and refrigerate the cake for at least 2 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.
- Slice and Serve: For the cleanest slices, freeze the cake for 30 minutes before cutting. Serve chilled and store leftovers in the refrigerator for up to 4 days.
Tips & Variations
- Flavor twist: Try using chocolate pudding instead of vanilla for a double-chocolate version, or banana pudding for a fruity twist.
- Add-ins: Layer in sliced bananas or strawberries between the pudding layers for a fresh touch.
- Topping ideas: Garnish with chocolate shavings, crushed graham crackers, or a dollop of whipped cream before serving.
Quick Facts
- Prep Time: 20 minutes
- Chill Time: 2 hours (overnight preferred)
- Servings: 12–16 squares
This no-bake Chocolate Éclair Icebox Cake is simple to prepare yet tastes like a bakery-quality dessert. With its creamy layers and luscious chocolate topping, it’s a guaranteed hit for any occasion!
