Chocolate Ganache Eclair Cake (Gluten-Free, Nut-Free, No-Bake)
Chocolate Ganache Eclair Cake (Gluten-Free, Nut-Free, No-Bake)--- This is a new gluten-free twist on a tried and true recipe, the Chocolate Eclair Cake is a true crowd pleaser. It is hard to go wrong with layers of super rich pudding layered with gluten-free graham crackers and topped with chocolate ganache. One caveat: this is not a beautiful version of the original, it is unapologetically gooey and messy. Let's make some Gluten-Free Chocolate Eclair Cake!! INGREDIENTS: 3 8 oz. Gluten-Free Graham Style Crackers (we used Kinnikinnick S'moreables) 4 3.4 oz. French Vanilla Instant Pudding 6 cups milk 2 8 oz. Cool Whip Chocolate Ganache: 2 sticks butter 1 cup cocoa 1 tbsp. vanilla 1 2 lb. 10x powdered sugar 1 1/2 cup heavy whipping cream DIRECTIONS: In a 9 x 13 baking dish, line with a layer of the graham crackers. In a large mixing bowl, combine the pudding mix and the milk, whisk well. When combined, fold in the cool whip. Add a layer of half the pudding over the graham crackers. Add another layer of graham crackers and cover with the remaining pudding. Add another layer of crushed graham crackers on top. Refrigerate while making chocolate ganache. For ganache, melt butter on low heat, add cocoa. Whisk well. Remove from heat. Set aside. In a medium mixing bowl, combine the sugar and heavy whipping cream. Beat well. Add the cocoa mixture. Mix well. Remove cake from fridge. Spread ganache over the cake. Return cake to refrigerator until it sets up (usually a couple of hours). VIOLA!! We have delicious Gluten-Free Chocolate Ganache Eclair Cake!!
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