No Bake Chocolate Peanut Butter Eclair Cake Recipe is a delicious and decadent dessert that is easy enough to make in 10 minutes but full of rich flavor and a smooth texture. The recipe includes a quick no-bake crust and three layers of cake, frosting, and filling.
This is one dessert you can serve to your friends with the utmost assurance that it will please everyone because the flavors are so perfect together. The cake is a chocolate sponge filled with peanut butter cream and topped with a layer of chocolate. The frosting is made from peanut butter, white chocolate, and marshmallow creme.
How to make No Bake Chocolate Peanut Butter Eclair Cake Recipe?
- Prepare Time: 10 Minutes.
- Start to Finish: 10 Minutes
- Makes: 4 servings
For the crust and topping:
- 4 tablespoons chocolate wafer crumbs
- ¾ cup baking cocoa
- ¼ teaspoon baking soda
- ¾ teaspoon baking powder
- 2 tablespoons butter, melted at room temperature
For the filling:
- ⅓ cup peanut butter of your choice, smooth or chunky (I used creamy)
- 1 ½ – 1 ¾ cups icing sugar, sifted and measured correctly so that you have the right amount of flour to mix.
To make the crust:
Combine the crumbs, cocoa, soda, and baking powder in a medium bowl. Add melted butter. Stir until well blended; set aside.
To make the filling:
In a large bowl, mix peanut butter and icing sugar with an electric mixer on low speed until most of the sugar has been incorporated into the peanut butter. If you are using chunky peanut butter, you may have to stir it to ensure that none of the chunks are left behind.
Add 1 – 1 ¼ cups of flour and beat slowly until it is incorporated into the peanut butter mixture.
Remove ½ cup of the mixture and set aside for frosting. Stir in a tablespoon of flour to create a firmer, less sticky base for the frosting. To ensure that you have the right amount of flour mixed in, add some extra into the mixture if necessary.
Add the peanut butter and flour mixture to the remaining base and beat on low speed until well blended. You can use an electric mixer if you have one or use a large metal spoon.
Spread evenly over your greased cake tray covered with cling film. Place in the fridge while you make the frosting.
To make the frosting:
Mix softened butter, marshmallow creme, fluff, and powdered sugar in a large bowl. Use an electric mixer or a large metal spoon to mix everything. Add the peanut butter and melted white chocolate and beat on low speed until well blended. You may need to add extra icing sugar if your frosting is too runny.
Spread over the chilled peanut butter base layer and place back in the fridge for approximately 10 minutes.
Spread the plain peanut butter and flour mixture over the chocolate frosting layer—place in the fridge to chill, and set again for approximately 10 minutes.
Spread the remaining chocolate frosting layer over the plain peanut butter layer. Chill for about an hour before serving, or finish with a decorative topping if desired. Enjoy!
- Use melted chocolate instead of cocoa powder for your crust layers for a smoother crust.
- Do not use crunchy peanut butter; the peanut butter and flour mixture will not blend well.
- If you do not have wafer crumbs to make your crust, you can substitute them with crushed cookies or graham crackers.
- If you don’t want to make a three-layer cake, layer the filling on your base (bottom) layer, and then add a second frosting layer before topping it with a final layer of filling and frosting.
- If you want more peanut butter flavor in the filling, you can add more icing sugar.
- The layers are not as thick as store-bought cakes but are not as thin. They taste amazing, and the texture is smooth, so try them!
- This recipe can be easily halved by using a 9-inch square baking pan or by making two more miniature cakes of 4 layers (so two of each layer), then cutting the cakes in half before serving. You will have twelve servings from this recipe.
Nutrition fact No Bake Chocolate Peanut Butter Eclair Cake Recipe
Serving ideas for No Bake Chocolate Peanut Butter Eclair Cake Recipe
- Decorate with chocolate sprinkles, white chocolate balls, or whatever you fancy making it your own.
- Serve with a scoop of vanilla ice cream or whipped cream on the side to make a great dessert for two.
- Serve with tea for a fancy afternoon treat.
- Take the cake to school and share it with friends!
- Freeze the cake, put it into individual containers once frozen, and put it in the freezer so that you can pull out individual portions whenever you want one!
- If you don’t want to make a three-layer cake, layer the filling on your base (bottom) layer, and then add a second frosting layer before topping it with a final layer of filling and frosting. You will have twelve servings from this recipe.
- You can use any peanut butter flavor instead of the creamy variety. However, I recommend making the filling and frosting before you have tried the cake. Please let me know in the comments below if you use a different flavor!
- You can also make just two layers and top them with a strawberry jam or any jam you like; it adds to the freshness and compliments the chocolate well!
The Bake Chocolate Peanut Butter Eclair Cake Recipe is the perfect treat for you, your friends, and your family. Thanks to the white chocolate, it has a rich, smooth chocolate flavor that adds just a hint of sweetness without overpowering the peanut butter.
The crust is made from chocolate wafer crumbs, which boost the flavor of the cake together with cocoa powder, baking powder, and baking soda. The crunchy crust helps hold in all the filling ingredients because it creates friction between them, preventing them from oozing out during cooking.
I hope you will enjoy the Bake Chocolate Peanut Butter Eclair Cake Recipe.
No Bake Chocolate Peanut Butter Eclair Cake Recipe appeared first on Vegan Richa.
Does this cake have to be refrigerated?
Yes, it has to because of the no-bake filling, meaning it is a raw, uncooked cake.
Why can’t I use crunchy peanut butter?
The crust mixture needs to be soft for the rest of the ingredients to blend well together. Crunchy or extra creamy peanut butter is too thick for the mixture.
Where can I find wafer crumbs?
It is best to buy them at the store if you are in a hurry or do not have them at home. Otherwise, you can use crushed cookies or crackers instead of wafer crumbs.
What should I use for the second and third layers?
You could make half each layer with chocolate frosting and half with plain peanut butter/flour. Or another option is to make two more miniature cakes (4 layers) instead.