Make the Chocolate Topping:
- Combine Ingredients: In a medium saucepan, mix the cocoa powder, granulated sugar, and 1/4 cup of milk. Stir well to combine.
- Melt Butter: Add the butter to the saucepan and heat the mixture over medium heat. Bring to a boil and allow to boil for 1 minute, stirring constantly to prevent burning.
- Add Vanilla: Remove from heat and stir in the vanilla extract.
- Cool Slightly: Let the chocolate mixture cool slightly; it should still be warm but not hot.
Finish the Cake:
- Spread Chocolate Topping: Pour the warm chocolate topping over the final layer of graham crackers and spread evenly to cover the entire surface.
- Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to soften and the flavors to meld together.
Serve:
- When ready to serve, cut the cake into squares. The layers should be soft, resembling the texture of an eclair.
Enjoy your no-bake Chocolate Eclair Cake as a delightful treat that combines the creamy texture of pudding, the crunch of graham crackers, and the rich taste of chocolate topping, all without turning on your oven!
