Cream Puff Chocolate Eclair Cake

Why this recipe works

This eclair cake is one of those recipes that people have been making for years, just like my Pineapple Dream Dessert. Seems like everyone I mention it to has either made it themselves or their grandma or aunt or mom used to make it. It’s also one of those recipes that everyone loves and it never goes to waste. Every crumb and morsel is devoured, it’s just that good.

Now I’m sure the calorie and fat count on this is ridiculous. So, if that’s a factor for you, maybe you shouldn’t make it. Or maybe you should, and factor in a piece then give the rest to a neighbor. Or, maybe you should make it and take it to the next barbecue you are invited to. I guarantee you’ll be the star of the afternoon.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

CRUST – The crust of this eclair cake is what is known as cream puff, or choux pastry. A soft, delicate dough made from butter, water, flour, and eggs.

CHOCOLATE – The second layer of this cake is a silky smooth chocolate sauce made with semisweet chocolate, butter, vanilla extract, confectioners (powdered) sugar, and hot water. Using a dark chocolate would also work well if you prefer that over semisweet. But be sure to get baking chocolate instead of chocolate chips, baking chocolate typically comes in the form of a bar and is measured by weight.

CREAM FILLING – Instant vanilla pudding, cream cheese, and milk come together to make the creamy pudding-like filling.

TOPPING – We use Cool Whip for the topping thanks to its readiness and ability to hold up well. You are welcome to use a homemade whipped topping of your own if you prefer.

How to Make Cream Puff Chocolate Eclair Cake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 F.
2. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
3. Spread on the bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
4. Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20-second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water into the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.
5. In a mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add dry pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
6. Top with whipped topping.
7. Draw lines of chocolate syrup across the top.
8. Run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.

Frequently Asked Questions

This eclair cake is one of those desserts that makes a person’s head tilt backward, their eyes roll back in their head, and moans of pure enjoyment pass through their lips. I would call it purely orgasmic, but the kids love it too, so I think I’ll keep it G-rated instead.

More One Pan Dessert Recipes

• Blueberry Lush
• Eclair Cake
• Pineapple Dream Dessert
• Strawberry Pretzel Salad
• Boston Cream Poke Cake
• Strawberry Icebox Cake
• No-Bake Chocolate Eclair Cake
• Lemon Cream Cheese Pudding Dessert

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Cream Puff Chocolate Eclair Cake

This amazing cake has a choux pastry based and is topped with irresistible chocolate eclair filling. Cream Puff Chocolate Eclair Cake is always a hit!

5 from 32 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 20

55 mins

Calories: 274

Author: Amanda Formaro

Ingredients

Pastry:

• ▢ 1/2 cup unsalted butter 1 stick
• ▢ 1 cup water
• ▢ 1 cup unbleached all purpose flour
• ▢ 4 large eggs

Chocolate Filling:

• ▢ 2 ounces semisweet chocolate
• ▢ 2 tablespoons butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup confectioners’ sugar
• ▢ 3 tablespoons hot water

Cream Filling:

• ▢ 4 cups milk
• ▢ 8 oz cream cheese softened
• ▢ 10.2 ounces instant vanilla pudding 2 5.1-oz pkgs or 3 small, 3.4 oz pkgs

Topping:

• ▢ 8 ounce Cool Whip
• ▢ 3 tbsp Chocolate syrup

Things You’ll Need

• ▢
  Large saucepan
• ▢
  Hand mixer
• ▢
  13×9 baking dish

Instructions

• Preheat oven to 400 F.

For the Pastry:

• In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. With a wooden spoon, beat in eggs, one at a time, beating well after each egg.
• Spread in bottom and up the sides of an ungreased 9×13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.

For the Chocolate Filling:

• Melt chocolate and butter in the microwave on high for 1 minute. Stir. Continue heating at 20 second intervals until smooth. Stir in vanilla. Sift in the powdered sugar, a little at a time, stirring as you go. Dribble water in to the mixture until smooth and spreadable (you may or may not use all the water). Spread over the cooled pastry.

For the Cream Filling:

• In mixing bowl beat the cream cheese until fluffy. Slowly and gradually add the milk while still beating. Once these are well combined, add dry pudding mix and beat until thickened. Spread over chocolate layer in cooled pastry.
• Top with whipped topping, and draw lines of chocolate syrup across the top, then run a knife down the top in the opposite direction of the syrup lines, about every 2 inches. Keep refrigerated until ready to serve.

Video

Expert Tips & FAQs

• This cream puff chocolate eclair cake can be stored in the refrigerator sealed with plastic wrap or a tight lid for 3-4 days.

Nutrition

Serving: 1slice | Calories: 274cal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 187mg | Potassium: 151mg | Sugar: 26g | Vitamin A: 495IU | Calcium: 94mg | Iron: 0.8mg

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This post originally appeared here on June 1, 2013 and has since been updated with new photos and expert tips.