For the true chocolate and peanut butter lover in you – Chocolate Peanut Butter Lover’s Parfaits. Alternating layers of moist chocolate cake and fluffy peanut butter mousse filling. Mmmhmm…
I’d like to draw your attention to this cake.
Do you see this cake?
It fell apart as I was trying to stack and frost it. I um…Well… It was a rookie mistake, really. I didn’t allow my cake layers to cool completely. In a rush to get this cake photographed I stacked cake layers, still warm, in between semi chilled (read: still at room temp) fillings.
Was I disappointed?
Did I cry?
I grabbed a spoon and went balls deep into that cake. By the time I came up for air, I was halfway through an episode of Grey’s Anatomy and the cake had a pretty significant dent in it.
I let my thighs down that day.
And it was delicious as hell.
Then, coupled with some residual guilt, I got to thinking: If this ever happened to me again, if I ruined another cake – would I go balls deep again with a spoon?
Eff my thigh situation. I want cake.
But this isn’t about me. It’s about you. All the time.
Let’s say this bomb ass chocolate cake was destroyed by some unforeseen accident, like warm cake layers.
Still good, but no longer good enough to stack into a gorgeous layer cake.
Don’t cry. Put down the spoon. Don’t inhale half a layer cake.
You make parfaits, homie.
Parfaits are winning at losing. You lose because you destroyed what was to be a gorgeous layer cake.
You win because you can layer this cake with a filling inside a glass and call it dessert.
Can I get some ‘holla’ hands?!
Pick your favorite chocolate cake.
Any chocolate cake.
You can use this one (shameless plug); it’s the B.O.M.B.
Make a quick peanut butter mousse filling. If you dig peanut butter, this filling is the bee’s knees.
This recipe makes three large-as-hell parfaits for the true chocolate/peanut butter addict.
I made them large, ‘cause… Chocolate and peanut butter, yo.
Feel free to make them smaller. Or grab a glass of milk.
If this happens to you (and it will), win at losing.
Chocolate Peanut Butter Parfaits
- 3/4 cup Creamy peanut butter
- 1/2 cup 1 stick Unsalted butter, softened
- Pinch of salt
- 1 cup Confectioners' sugar
- 2 teaspoons Vanilla extract
- 1 1/4 cup Heavy cream
- 3 cups That amazing chocolate cake you ruined crumbled into crumbs
- Mini peanut butter cups optional
- Make the peanut butter filling:
- In a bowl of an electric mixer fitted with a whisk attachment, combine the peanut butter and butter. Beat on high speed until creamy and smooth, about 2 minutes. Reduce the speed to low and add the confectioners' sugar and salt and beat until mostly combined. Add the vanilla extract and increase the speed to high and beat until light and fluffy, about 2-3 minutes. Add the heavy cream in 3 parts, allowing it to thicken slightly before adding more heavy cream. Beat until smooth and fluffy. Turn off the mixer and spoon the filling into a piping bag fitted with a large round or star tip and place in the refrigerator until ready to use. Alternatively, you can spoon the filling into a Ziploc bag and cut a hole in the corner of the bag when ready to use.
- Assemble the parfaits:
- Grab three 8 ounce glasses. Scoop about 1/2 cup of chocolate cake into each glass and flatten cake slightly with a spoon. Pipe peanut butter filling over the chocolate cake. Add another 1/2 cup of chocolate cake and pipe more peanut butter filling on top. Garnish with mini peanut butter cups.
- Makes 3 large parfaits.
- Have more cake? Double the peanut butter filling and make more giant parfaits!
- You can easily turn these giant parfaits into minis. Just follow the assembly instructions diving the cake and filling into 6 mini parfaits.