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- 1 package (14.4 oz) chocolate graham crackers - 2 cups heavy whipping cream - 1 cup powdered sugar - 1 (3.4 oz) package chocolate pudding mix - 2 cups milk - 1 cup semi-sweet chocolate chips - 1 teaspoon peppermint extract - Each package of chocolate graham crackers is about 14.4 oz. - You need 2 cups of heavy whipping cream for the best texture. - Use 1 cup of powdered sugar to sweeten your whipped cream. - The chocolate pudding mix comes in a 3.4 oz package, perfect for this recipe. - For milk, 2 cups will create a smooth pudding. - The semi-sweet chocolate chips should be 1 cup, melted for topping. - If you want to scale the recipe, simply adjust each ingredient by the same factor. - For a gluten-free option, use gluten-free graham crackers instead. - You can swap heavy cream for coconut cream for a dairy-free version. {{ingredient_image_2}} To start, you need to mix the chocolate pudding mix with milk. In a medium bowl, whisk them together until you see a smooth mixture. This step is key for a creamy texture. After mixing, let the pudding sit for about five minutes. This helps it firm up nicely. Next, gather your tools. You will need a large mixing bowl and a hand mixer. For the ingredients, gather heavy whipping cream, powdered sugar, pure vanilla extract, and peppermint extract. In the bowl, combine these ingredients. Then, whip the mixture on medium speed. Do this for about two to three minutes until soft peaks form. The cream should look fluffy and light. Now, it’s time to layer your cake. Grab a 9x13-inch baking dish. Start by placing a layer of chocolate graham crackers at the bottom. Make sure they cover the entire dish. Next, spread half of your chocolate pudding mixture evenly over the crackers. After that, add another layer of graham crackers on top. Then, spread the remaining pudding mixture over this layer. Finally, add one last layer of graham crackers to finish it off. After assembling, cover the baking dish tightly with plastic wrap. Refrigerate it for at least four hours. Letting it chill overnight is even better. This time helps all the flavors blend beautifully. To make the best whipped cream, start with cold cream. Cold cream whips better and faster. Use a large mixing bowl to give your cream room to grow. When you whip, aim for soft peaks. This means the cream should hold its shape but still be soft. Common mistakes include over-whipping. If you whip too long, your cream can turn grainy. You want smooth, fluffy cream, not butter. Also, make sure to mix the powdered sugar in slowly. This helps avoid lumps. When melting chocolate, you can use either the microwave or the stove. The microwave is faster but requires care. Heat in small bursts, about 30 seconds at a time. Stir often to ensure even melting. Using the stove can be more controlled. Place a heat-safe bowl over a pot of simmering water. This double boiler method prevents burning. Whichever method you choose, keep stirring until the chocolate is smooth. Chilling the cake is key for rich flavors. I recommend chilling for at least four hours. This allows the layers to set and blend. If you can, chill it overnight. The flavors meld beautifully after a longer chill. Overnight chilling gives you a creamier texture. The graham crackers absorb moisture, making them soft and tasty. The result is a cake that is not just good but great. Enjoy the difference that patience makes! Pro Tips Chill Your Tools: For an extra fluffy whipped cream, chill your mixing bowl and beaters in the refrigerator for 15-20 minutes before whipping. Layering Technique: When layering the cake, ensure each layer of graham crackers is pressed down gently to help the layers adhere together for easier serving. Chocolate Melting Tips: To prevent seizing, make sure the chocolate chips are not overheated. Stir frequently and remove from microwave as soon as melted. Enhancing Peppermint Flavor: For a stronger peppermint taste, consider adding a few extra drops of peppermint extract to the whipped cream mixture. {{image_4}} You can change the flavor of this cake easily. Try using vanilla or almond extract instead of peppermint. This adds a new twist while keeping it tasty. You can also top it with fresh fruits like strawberries or raspberries. Nuts like chopped almonds or walnuts make great toppings too. Choose toppings that you love for a personal touch. If you want a gluten-free version, look for gluten-free graham crackers. Many brands offer this option, so you can still enjoy the same great taste. For a dairy-free cake, use coconut cream instead of heavy whipping cream. Almond milk or oat milk can replace regular milk. These swaps keep the flavor while catering to dietary needs. Garnishing is key to making this cake look special. Sprinkle crushed peppermint candies on top for a festive look. You can also drizzle extra chocolate sauce over each square for a fancy touch. Serve the cake on dessert plates with a small scoop of ice cream on the side. This makes a fun and delicious dessert for any party or gathering. Store any leftover cake in a tight container. A glass or plastic dish with a lid works great. Make sure to keep it in the fridge. The cake stays fresh for up to 4 days. After that, the taste and texture start to change. You can freeze the whole cake or individual squares. If freezing the whole cake, wrap it tightly in plastic wrap. Then place it in a freezer bag. For individual squares, wrap each piece well. This keeps them fresh. To thaw, place the cake in the fridge overnight. This method helps it keep its good texture. Look for changes in color or smell. If the cake looks dry or has a funny scent, it might be bad. To help it last longer, keep it well-covered. This stops it from drying out. Enjoy your Peppermint Chocolate Éclair Cake while it’s fresh! The Peppermint Chocolate Éclair Cake needs to chill for at least 4 hours. This time helps the layers set and flavors blend well. For the best taste and texture, I recommend chilling it overnight. The longer it sits, the better it gets! Yes, you can make this cake ahead of time. It’s a great option for parties or gatherings. Simply prepare the cake and chill it as directed. You can store it in the fridge for up to 3 days. Just add the crushed peppermint candies right before serving for a fresh look. If you need a substitute for semisweet chocolate chips, you have options! You can use dark chocolate chips for a richer flavor. Milk chocolate chips will make it sweeter, while white chocolate chips offer a different taste. You could also try cocoa powder with a bit of coconut oil for a unique twist. You now have the tools to create a delicious Peppermint Chocolate Éclair Cake. We covered the main ingredients, how to prepare the pudding, whip cream, and assemble the cake. The tips and tricks will help you master this treat. Consider trying variations and substitutions to suit your taste. Store leftovers properly for the best flavor. With this recipe, you will impress everyone at your next gathering. Enjoy making this delightful dessert!

Peppermint Chocolate Éclair Cake

A delightful layered dessert featuring chocolate graham crackers, creamy chocolate pudding, and whipped cream, topped with melted chocolate and crushed peppermint candies.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 package chocolate graham crackers
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon peppermint extract
  • 1 package chocolate pudding mix (3.4 oz)
  • 2 cups milk
  • 1 cup semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • to taste garnish crushed peppermint candies

Instructions
 

  • In a medium mixing bowl, whisk together the chocolate pudding mix and milk until the mixture becomes smooth and thick. Allow it to sit for about 5 minutes so that it can firm up properly.
  • In a large mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and peppermint extract. Using a hand mixer, whip the mixture on medium speed until soft peaks start to form—this should take about 2-3 minutes.
  • Gently fold the whipped cream into the prepared pudding mixture using a spatula. Be careful not to deflate the whipped cream; mix until they are fully combined and creamy.
  • In a 9x13-inch baking dish, place a single layer of chocolate graham crackers to completely cover the bottom of the dish. Spread half of the chocolate pudding mixture evenly over the graham crackers. Place another layer of graham crackers on top, followed by the remaining pudding mixture. Top with one last layer of graham crackers to finish the assembly.
  • In a small microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Microwave on high in 30-second intervals, stirring in between, until the chocolate is smooth and fully melted (usually takes about 1-2 minutes).
  • Pour the melted chocolate mixture over the top layer of graham crackers. Use a spatula to spread it evenly across the surface for a uniform sheen.
  • Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, although letting it sit overnight will significantly enhance the flavors and texture.
  • Before serving, sprinkle crushed peppermint candies generously over the top for a festive and crunchy garnish. Cut the cake into squares and serve chilled for a delightful dessert experience.

Notes

Letting the cake sit overnight enhances the flavors and texture.
Keyword chocolate, dessert, no-bake, peppermint