Chocolate Graham Cracker Cake
Indulge in the rich, no-bake decadence of this Chocolate Graham Cracker Cake—a dessert that’s as easy to make as it is to devour. Layers of crisp graham crackers are sandwiched between velvety, homemade chocolate ganache, creating a luscious texture that softens into perfection as it chills. The ganache, made with semi-sweet chocolate, heavy cream, a hint of vanilla, and powdered sugar, offers a balance of sweetness and depth. With just 15 minutes of prep and no need for an oven, this recipe is perfect for busy days or when you want a show-stopping dessert without the fuss. Finish with a cloud of whipped cream and delicate chocolate shavings for an elegant touch. Whether you’re serving it at a dinner party or indulging in a slice after a long day, this chilled chocolate graham cracker cake promises to be a crowd-pleaser and a chocolate lover's dream.
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Recipe Information
Ingredients
- 18 sheets Graham crackers
- 2 cups Semi-sweet chocolate chips
- 1.5 cups Heavy cream
- 0.25 cups Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter
- 1 cup Whipped cream (optional for topping)
- 0.25 cups Chocolate shavings (optional for garnish)
Instructions
Prepare the chocolate ganache filling by heating the heavy cream in a small saucepan over medium heat until it begins to simmer, but do not let it boil.
Pour the hot heavy cream over the semi-sweet chocolate chips in a heatproof bowl. Let it sit for 3-5 minutes to melt the chocolate.
Whisk the mixture until smooth and glossy. Stir in the butter, powdered sugar, and vanilla extract until fully incorporated. Allow the ganache to cool slightly.
Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides for easy removal later.
Spread a thin layer of ganache on the bottom of the pan. Place a layer of graham crackers on top, breaking the sheets as necessary to fit snugly.
Spread about 1/2 cup of ganache evenly over the graham crackers. Repeat the layering process, alternating between graham crackers and ganache, until you have 5-6 layers, finishing with a final layer of ganache.
Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the cake is firm and set.
To serve, carefully lift the cake out of the pan using the plastic wrap overhang. Transfer to a serving plate and smooth out any imperfections with a spatula.
Optionally, top the cake with whipped cream and garnish with chocolate shavings for an extra touch of elegance.
Slice with a sharp knife, wiping it clean between cuts for neat slices. Serve chilled and enjoy!
Nutrition Facts
Calories |
5569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 384.4 g | 493% | |
| Saturated Fat | 215.4 g | 1077% | |
| Polyunsaturated Fat | 21.1 g | ||
| Cholesterol | 678 mg | 226% | |
| Sodium | 1405 mg | 61% | |
| Total Carbohydrate | 504.5 g | 183% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 366.6 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
