I - Smaller Chocolate Eclair Cake (from scratch)

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I is for icebox cake.  These retro desserts are a combination of cookies, biscuits, or sweet crackers layered with whipped cream or a similar creamy whipped mixture that softens the biscuits into a cake like layer.  Probably the most well known classic version is the chocolate icebox cake popularized by layering Nabisco chocolate wafers (which are now discontinued!) and whipped cream.  It's a popular, throw together, no-bake dessert in the Midwest especially, typically using boxed pudding mix, Cool Whip, and canned chocolate frosting.  (Tooth achingly sweet.)  It also makes an entire 9x13" pan full of dessert and for a small family, that's a lot.

This version is adapted from America's Test Kitchen and a little more from scratch, but still pretty easy.  Basically it's an egg free crème diplomat sandwiched between graham crackers and topped with ganache, that tastes like an eclair.  I really like crème diplomat because it's texturally lighter than crème pâtissière, but richer than plain whipped cream.

This really mellows with the full overnight chill, which gives the grahams enough time to soften and turn into the cake layers, and the flavors to blend.  We tried it at 7ish hours and they were still just a little too firm, and it tasted sweeter and less like a cohesive dessert.  What you get the next day is a rich and creamy, layered, cake-adjacent slice.


* Baker's note: I personally find it easier to combine the gelatin with the dry custard/pudding ingredients rather than later with the whipped cream, since that is how I typically make a chiffon pie.  But traditionally, it is bloomed and added to stabilize the whipped cream and will work either way.  You just have to make sure to stir the custard/pudding mixture every 15 minutes while chilling, until it mounds up a little when dropped from a spoon, and is fully cooled.  I have done it successfully both ways, and depending on the pie, using gelatin in both the base and the whipped cream.

Chocolate Éclair Cake 
makes an 8-inch square dessert, 9-12 servings

100g sugar (½ cup) (reduced from 125g)
28g wheat starch (or cornstarch 22g) (3 tbsp)
½ tsp sea salt (3.5g) (can scant this measurement if using salted butter)
567g whole milk (2½ cups)
28g unsalted butter, cut into 4 pieces (2 tbsp)
2½ tsp vanilla extract
1 tbsp water
½ + ⅛ tsp unflavored gelatin
227g (1 cup) + 85g (6 tbsp) heavy cream, chilled
~200g (7oz) graham crackers, as needed to fit layers
100g  semisweet chocolate chips
20g golden syrup (or maple or agave syrup) (reduced from 45g)

Cream Filling: 

Combine sugar, starch, and salt in a medium saucepan. *(Can add the gelatin here if desired.)  Whisk in the milk until smooth.

Over medium heat, bring mixture to boil, scraping bottom with rubber spatula constantly.   Once the mixture boils, reduce heat to medium-low and cook, continuing to stir across the bottom, until thickened and large bubbles appear on surface, about 4 to 6 minutes.

Remove from the heat and whisk in the butter and vanilla.

Strain through fine-mesh strainer into a clean bowl.  Place piece of plastic wrap or greased parchment directly on the surface of the pudding. Chill until fully cooled, about 2 hours.  *(Stir every 15 minutes while cooling if using gelatin in the custard. 60-75 minutes.) 

Stir the tbsp water and the gelatin together in bowl and let sit while the gelatin blooms, about 5 minutes. *(If gelatin added to base, omit this step.)

Microwave for 10 seconds at a time until the gelatin dissolves and the mixture is just bubbling around edges. *(If gelatin added to base, omit this step.)

Whip 227g (1 cup) of the cream on medium-low speed until foamy, about 1 minute.  Then increase speed to high and whip until soft peaks form, another couple minutes.

Add the softened gelatin mixture and whip until stiff peaks form, about 1 minute. *(If gelatin added to base, just whip the cream to stiff peaks, plain.)

Give the chilled custard a stir, then whisk a third of the whipped cream into the pudding to lighten it.  Gently fold in the remaining whipped cream, in two additions, until combined into a soft and creamy mixture.

To assemble:

Cover the bottom of an 8-inch square baking dish with layer of graham crackers, breaking crackers as necessary to line bottom of pan.

Top with half of the filling, a little over 2 cups, then add another layer of graham crackers.

Repeat with remaining filling and one final layer of graham crackers.

Topping:

Combine the chocolate chips, 6 tbsp heavy cream, and golden syrup in a bowl or small saucepan. 

Heat over low heat or in the microwave until smooth, stirring occasionally.  Cool to room temperature, around 10 minutes.

Evenly cover the top graham crackers with the chocolate glaze.

Chill the cake overnight and up to 48 hours.

Serve chilled. Wipe the knife clean between cuts for the prettiest slices.

The custard is ready to combine with the whipped
cream when it is fully cooled and mounds slightly.

One base layer of crackers, followed by filling,
crackers, filling, and a final layer of crackers.

So creamy!

The ganache should be silky smooth.

The hard part is waiting until the next day.


As part of the 2026 Alphabet Challenge, organized by A Day in the Life on the Farm, we are sharing recipes that begin with I or include ingredients or methods that begin with I:


 

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