Chocolate Eclair Cake

Gather the ingredients.

Whisk the pudding mix, vanilla bean, and milk in a large bowl until incorporated and smooth (the mixture should be thick). Refrigerate until ready to use.

Stir together the water and gelatin in a small bowl. Allow to sit for 5 minutes to thicken.

Meanwhile, using an electric hand mixer or stand mixer with the whisk attachment, beat 2 1/4 cups of the heavy cream on medium speed until soft peaks form, about 3 minutes.

Microwave the gelatin mixture until the edges begin to bubble slightly, about 15 seconds. Add the mixture to the cream, then beat again until stiff peaks form, about 1 more minute.

Transfer the whipped cream to the chilled pudding mixture. Beat on low until just combined (careful not to over mix).

To make the ganache, place the remaining 1 cup heavy cream, chocolate chips, and corn syrup in a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until smooth and shiny, about 1 to 2 minutes. Alternatively, put the ingredients in a small saucepan on low heat. Stir continually until smooth and shiny. Allow the mixture to cool in the refrigerator while you assemble the cake.

Cover the bottom of a 9-x 13-inch baking dish in a single layer with 1/3 of the graham crackers. Top with half of the pudding mixture, spreading into an even layer with a silicone spatula.

Top with another 1/3 of the graham crackers. Spread the remaining pudding mixture over the crackers with a silicone spatula. Top with a final 1/3 of graham crackers.

Pour the ganache over the graham crackers, spreading in an even layer with a spoon. You can create a smooth or swoosh design, as desired. Allow the cake to chill in the refrigerator, covered, for at least 10 hours.

Slice and serve immediately, right after removing from the refrigerator.