COPYCAT OF PORTILLO'S
chocolate Eclair cake

An effortless no-bake Chocolate Eclair Cake inspired by Portillo's! There are layers of heaven in this delicious cake with the perfect homemade chocolate frosting on top! Are you ready for this?!
PREP: 30 M | REFRIGERATE: 3-6 H | SERVINGS: 9-12 
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ingredients.

FOR THE LAYERS:
  • ​​2 (3.4 oz) instant vanilla pudding packs
  • 3 cups cold milk
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 3 sleeves graham crackers
Note: You can take a shortcut and use 1 tub of cool whip instead of making your own whipped cream. If you choose to do so, then you'll only need to make the vanilla pudding with the cold milk for the layers, then follow the rest of the directions.
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FOR THE CHOCOLATE FROSTING:
  • 1/4 cup milk
  • 1 cup sugar
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 stick unsalted butter
Note: You can take a shortcut and microwave a container of chocolate frosting until it's just a little melted and pour it all over the cake at the end instead!

WATCH ME MAKE THIS RECIPE!

​directions.

  1. To begin, set a large mixing bowl in the freezer to use later. In a small bowl, mix the vanilla pudding packs with the cold milk using an electric mixer for 1 minute. Then, wrap tightly and refrigerate for about 10 minutes to set while you do the next step.
  2. In the frozen bowl, whip the heavy whipping cream with an electric mixer on medium-high speed - if you have a stand mixer, this is the time to use it! Using the whisk attachment, whipping it until you almost achieve stiff peaks. If you are using a hand mixer, that's okay! It's just going to take some time, so be patient and don't give up on your stiff peaks.
  3. Before getting your stiff peaks, sprinkle in the powdered sugar and pour in the vanilla extract. Whip again, on medium-high speed, until you've achieved stiff peaks. Do not over mix!
  4. Fold a third of the vanilla pudding into the whipped cream at a time. Make sure you fold it well enough so it is fully combined and all one color and texture!
  5. Get your pan or serving dish ready - you can use an 8-inch square pan like I did or you can use a rectangular dish and just make less layers! First, lightly spray your pan with nonstick spray or use a baking sheet to line the bottom of the pan.
  6. Start layering by setting graham crackers evenly across the bottom of the dish. Spread a great amount of the whipped pudding mixture. Add another even layer of graham crackers and whipped pudding, then repeat until you leave about 1/3 inch from the top of the dish. Make sure your top layer is a bed of graham crackers! Cover and refrigerate while making the chocolate frosting.
  7. To make the chocolate frosting, mix the milk, granulated sugar, and cocoa powder together in a small saucepan over high heat until combined and melted down. Bring to a boil for 1 minute, then remove from heat. Mix in the powdered sugar and vanilla extract. Then, stir in the butter until completely melted. The mixture is supposed to be a little runny, so don't worry.
  8. Remove the cake from the refrigerator and pour the chocolate frosting all over it, making sure you cover every inch! Place in the refrigerator, uncovered if it's going to touch your frosting, to set for 3 - 6 hours - the longer the better!
  9. Before serving, pop the eclair cake in the freezer for about 20-30 minutes for the cleanest cut. Be sure to clean the knife after every cut you make into the cake, so you can achieve the cleanest slices! Wrap tightly and keep any leftovers stored in your refrigerator! 

ENJOY!