With layers of chocolate, peanut butter and cereal, this Chocolate and Peanut Butter Feuilletine Cake has all the components my kind of breakfast!
In my sweet, make-believe world, chocolate and peanut butter are main food groups and are represented on the food pyramid by an image of this Chocolate and Peanut Butter Feuilletine Cake. While we're at it, lets just make chocolate THE foundation, turn all the water into wine and wrap all the things in bacon. Yes? YES!
Chronic euphoria and type 3 nirvana would replace diseases like obesity and diabetes and we would all live sweetly and happily ever after... Given how frighteningly (f-word revised for the meek of heart) frigid February has been, I am definitely ready to pack up and move to this chocolate-fueled utopia. Feel free to come with! Only your birthday suit, a bib and an insatiable appetite for the sweet stuff required.
I made this Chocolate and Peanut Butter Feuilletine Cake using the layers left over from my Ferrero Rocher Gianduja Cake, paired them with the most wonderfully light and fluffy Peanut Butter Swiss Meringue Buttercream and dressed it in Paillete Feuilletine for an exquisitely delicious texture.
Feuilletine is a caramelized pastry wafer made from crushed crepe dentelles. You will find it in a number of French pastries. Until recently, you could find it only in pastry kitchens. I first used it in a culinary course and immediately became hooked. I've since gone through two or three of my own bags. Remember these Hazelnut Rocher? I promise to share the deliciously, crispy pastries of my labour with you in future posts.
No Feuilletine? No problem! A cereal like Frosted Flakes could probably do the trick, but it certainly is no match for the buttery, crisp this real deal offers. If you can get your hands on a bag of feuilletine, you most certainly won't regret it. Or, you can in fact make your own! (see link in recipe below)
For this particular application, the crunch only lasted a day (lasts longer when used with tempered chocolate), which presented the perfect excuse to EAT ALL THE CAKE! Or, for the less adventurous, just add the flakes right before serving, or to individual slices only.
The swiss meringue peanut butter buttercream is absolutely amazing! Its a variation on this buttercream recipe that is originally from Three Little Blackbirds. If you can stop yourself from eating it straight from the bowl, it is the perfect complement to this rich chocolate cake. For the swirl design on top, position an offset spatula at the centre and turn the cake as you move the spatula away from the centre.
If you're wondering what's with the heart toppers, I made this cake to share with you as part of my Valentine's line-up. I missed that boat, but figured chocolate and hearts fit any and all occasions! Right!
Eat All The Cake:
One Pint Six-Layer Chocolate Cake
Chocolate Oreo Cake With Raspberry Chocolate Ganache
Mocha Latte Chip Cake & Chocolate Whipped Cream
Deb|EastofEdenCooking says
Oh my ! You have done it again! What a stupendous cake Jacquee!
I Sugar Coat It! says
Stupendous! That's too big a word for my little ego. LOL Thanks a bunch, Deb.
Kelly - Life Made Sweeter says
This cake is stunning, Jacquee! I love the chocolate and peanut butter combo! The PB SMB sounds beyond incredible, I would have a hard time not eating it by the spoonful too!
I Sugar Coat It! says
Thanks, Kelley! It is sooo smooth and silky with just the perfect amount of peanut butter flavour. I had a moment, or ten, with it myself. 😉
Goreti says
I'm always learning something new from you. Sometimes I'm not sure if that is good or bad. lol I had never heard of feuilletine but now I'm dying to try it.
I Sugar Coat It! says
Hahahaaa... let's call it a good thing, calories and addictions included free of charge! That is such a wonderful thing to hear! I love sharing what I've learned,
Michelle says
Oh wow, I never thought/thought you could stick peanut butter into swiss meringue buttercream. It looks fabulous!
I Sugar Coat It! says
You sure an and it is out of this world GOOD! Thanks for popping by.
Mark, CompassandFork says
That's a really impressive looking cake. Love the contrast of tastes, colors and textures. Nice job!
Annie @ Annie's Noms says
This is gorgeous! Love the peanut butter/buttercream mix!
Lynn | The Road to Honey says
What an amazing cake!!! And I am with you . . .If one's tummy does not allow for consumption of an entire cake in one go (guilty as charged), let's just pick all the feuillitine off, scarf it down and savor the rest of the cake the next day.
Kathi @ laughing spatula says
What a show stopper! Beautiful cake and peanut butter anything just gets to me! I'd probably have to sub for the frosted flakes but bet I"d get no complaints!
Lokness @ The Missing Lokness says
A simple and delicious cake! I love how you used the feuilletine to decorate the cake. Beautiful looking and great texture. I have never made swiss meringue buttercream before. Gotta try your recipe. 🙂
Marsha | Marsha's Baking Addiction says
This cake is absolutely stunning! Looks so scrumptious, too!
Chris says
Chocolate & peanut butter is always a winning combination!!!
Barely Vegan says
This cake is too good to be true! I just.....I can't. Haha!! Yuuuuum! 🙂
Kathryn @ FoodieGirlChicago says
Oh my, what a beautiful cake! Peanut butter and chocolate is one of my favorite combinations so I'd have to be careful not the eat the entire cake at once!!
swayam says
This is so so good! u made me hungry at 2am!
Fareeha says
Wow.. My eyes just popped out looking at that cake.. amazing
Teresa says
Love this cake! Peanut butter and chocolate is always a winner! Pinning 🙂