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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!!