Ah, you’re talking about a Baked Chocolate Éclair Cake—basically all the flavors of chocolate éclairs in an easy, no-piping, layered dessert. Here’s a classic, crowd-pleasing version:
Baked Chocolate Éclair Cake 🍫🍰
Ingredients (9×13” pan)
Crust layer:
- 1 box graham crackers (or similar, ~9×13”)
Filling:
- 2 (3.4 oz) boxes instant vanilla pudding
- 3 cups cold milk
- 1 tub (8 oz) cool whip, thawed
Topping:
- 1/2 cup butter
- 1/4 cup milk
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup powdered sugar
Instructions
- Layer the base:
- In a 9×13” baking dish, lay a single layer of graham crackers.
- Prepare the filling:
- Mix pudding with cold milk until thickened.
- Fold in Cool Whip.
- Spread half of this mixture over the graham crackers.
- Second layer:
- Add another layer of graham crackers on top of the pudding.
- Spread the remaining pudding mixture over that layer.
- Make the chocolate topping:
- In a saucepan, melt butter over medium heat.
- Stir in milk and chocolate chips until smooth.
- Remove from heat, whisk in powdered sugar.
- Pour over the top layer of pudding.
- Chill:
- Refrigerate at least 4 hours (or overnight) to let layers set.
- Slice and serve cold.
Tips
- Shortcut: Use store-bought chocolate frosting instead of making the ganache topping.
- Extra flavor: Add 1 tsp vanilla or a pinch of espresso powder to the chocolate topping.
- Make ahead: This dessert improves if chilled overnight—graham crackers soften perfectly.
If you want, I can also give a lighter, WW-friendly baked chocolate éclair cake that’s creamy, chocolatey, but lower in points.
Do you want the lighter version?
