With layers of chocolate, peanut butter and crisp feuilletine, this Chocolate and Peanut Butter Feuilletine Cake has everything I want for dessert — or breakfast.
In my ideal world, chocolate and peanut butter would be essential food groups, and this Chocolate and Peanut Butter Feuilletine Cake would sit proudly on the food pyramid. Let chocolate be the foundation, add a touch of indulgence everywhere, and celebrate every bite. After a long, cold February, this chocolate-fueled escape sounds perfect.
This cake was assembled using leftover layers from my Ferrero Rocher Gianduja Cake, paired with a light and fluffy peanut butter Swiss meringue buttercream, and finished with pailleté feuilletine for a buttery, crisp texture. The combination of rich chocolate, airy buttercream and feuilletine crunch is irresistible.
Feuilletine is made from caramelized, crushed crêpe dentelle and is prized in many French pastries for its delicate crunch. It used to be available mainly to professional pastry chefs, but it’s easier to find now — and if you can’t find it, you can make your own or substitute a crispy cereal in a pinch. Note that cereal won’t match the buttery crisp of real feuilletine, but it can work as a last resort.
When used with ganache or tempered chocolate, feuilletine stays crisp longer; in this cake the crunch was best on the first day, which gave the perfect excuse to eat the whole thing quickly. For longer-lasting texture, add the feuilletine right before serving or sprinkle it over individual slices.
The peanut butter Swiss meringue buttercream is silky and nearly addictive — the perfect foil for the dense chocolate layers. This variation is based on a recipe from Three Little Blackbirds and complements the cake’s richness beautifully. For the decorative swirl on top, place an offset spatula at the cake’s center and rotate the cake while pulling the spatula outward to create a consistent pattern.
The little heart toppers were my nod to Valentine’s, but chocolate and hearts are right for any celebration. Whether you’re serving this for a special occasion or indulging on an ordinary day, it’s a delightful treat.
More cakes to try:
- One Pint Six-Layer Chocolate Cake
- Chocolate Oreo Cake With Raspberry Chocolate Ganache
- Mocha Latte Chip Cake & Chocolate Whipped Cream
i sugar coat it!
30 minutes
30 minutes
1 hour
