Paula Deen Chocolate-Hazelnut Éclair Cake

Paula Deen chocolate-hazelnut éclair cake is an easy no-bake dessert made with graham crackers, white chocolate pudding and Nutella, ready in 20 minutes plus 8 hours in the freezer. This make-ahead freezer dessert fits potluck tables, church suppers and the holiday table, since it feeds 10 to 12 from one 13x9 pan.

Freeze the cake for the full 8 hours before you slice it, because that is what turns the soft graham crackers and pudding into clean, creamy layers. Cut it early and the pudding runs, so the squares slump on the plate.

Paula uses Nutella for the topping, and beating it with chocolate syrup makes a spreadable glaze that sets up shiny over the crackers. She also keeps leftovers in the freezer instead of the fridge, because the chocolate topping softens and turns saucy as the cake sits.

Paula Deen Chocolate-Hazelnut Éclair Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking timeminutes

Calories

520

kcal

Layers of graham crackers soften under white chocolate pudding and whipped marshmallow cream, then get a glossy Nutella topping. After a long freeze, it slices like a cold, creamy éclair.

Ingredients

• 2 (3.3-ounce) packages white chocolate instant pudding mix
  

• 3 cups whole milk
  

• 1 teaspoon vanilla extract
  

• 1 (8-ounce) frozen whipped topping, thawed
  

• 1 (7-ounce) jar marshmallow creme
  

• 1 (14.4-ounce) package graham crackers
  

• 1 cup grated bittersweet chocolate
  

• 1 (13-ounce) jar chocolate-hazelnut spread *
  

• 1⅓ cups chocolate syrup
  

Directions

• Make the filling: Beat 2 packages white chocolate instant pudding mix, 3 cups whole milk and 1 teaspoon vanilla in a large bowl on medium-low speed until thickened. In a medium bowl, beat the thawed whipped topping and 1 jar marshmallow creme until smooth, then beat that into the pudding until well combined.
• Layer the crackers: Arrange one-third of the graham crackers in the bottom of a 13x9-inch freezer-safe baking dish, breaking them as needed to cover the dish completely. Spread half of the pudding mixture over the crackers, then sprinkle with half of the 1 cup grated bittersweet chocolate.
• Repeat and top: Repeat the cracker, pudding and grated chocolate layers once. Finish with the remaining graham crackers on top.
• Make the topping: Beat 1 jar chocolate-hazelnut spread and 1⅓ cups chocolate syrup in a medium bowl on medium speed until well combined. Spread it over the top layer of graham crackers.
• Freeze the cake: Cover the pan and freeze for at least 8 hours before serving, or for up to 2 days. Keep any leftovers in the freezer, since the topping softens in the fridge.

Tools for this recipe

• KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Wilton 9-inch angled spatula, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use something other than Nutella?

Any chocolate-hazelnut spread works the same way, since you beat it with the chocolate syrup anyway. Paula used Nutella, so that is the one the recipe was tested with.

Why does Paula say to store leftovers in the freezer?

The chocolate topping softens and turns saucy if the cake sits in the refrigerator or on the table while you serve it. Freezing keeps the layers firm, though it still tastes great either way.

How far ahead can I make this éclair cake?

It needs at least 8 hours in the freezer, so making it the night before is the easiest plan. It holds in the freezer for up to 2 days, which makes it a good pick for a potluck.

Do I have to use a freezer-safe dish?

Yes, because the cake sits in the freezer for hours and a regular dish could crack from the cold. A metal 13x9 pan or a glass dish rated for the freezer both work.

What is the most common mistake with this cake?

Slicing it too soon is the big one, since the pudding layers need the full freeze to set. Another is leaving gaps between graham crackers, because the pudding then oozes through and the layers lose their shape.