Chocolate Pfeffernusse Biscuit Cake

This indulgent cake is a creative twist on the holiday classic: I use the spicy, icing-coated mini cookies called Pfeffernüsse (pepper nuts) as the “biscuit” base, layering them into a rich chocolate butter cake and topping everything with a dark-chocolate buttercream. The result is a dessert that’s festive, deeply chocolatey, and filled with warm spice from the cookies underneath.

Why You’ll Love This Recipe

I love this recipe because it takes two familiar festive flavours—those spiced Pfeffernüsse cookies and chocolate cake—and combines them into something unexpected and utterly decadent. The quartered cookies offer a crunchy-soft texture in the cake layer, while the dark chocolate buttercream adds serious richness. Because the cookies already have icing and spice, the cake carries wonderful depth with minimal fuss. It’s a show-stopper for a gathering, yet I feel comfortable making it ahead and enjoying it in slices over several days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
Cake:

• 14 oz. (2 bags, 7 oz. each) iced Pfeffernusse cookies, each cookie quartered
• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) superfine sugar (caster)
• 1 cup (about 6 ounces) semisweet chocolate, chopped
• 2 eggs, beaten

Dark chocolate buttercream:

• 1 cup (228 g) unsalted butter, softened
• ¼ teaspoon salt
• 4 cups (455 g) confectioners’ sugar
• ½ cup (45 g) dark unsweet cocoa powder
• 6 ounces dark chocolate, melted
• Heavy cream as needed
• ½ cup confectioners’ sugar for dusting

Directions

1. Pre-heat the oven to the appropriate temperature for your cake pan (typically 350 °F / 175 °C) and grease and line a round cake pan (8- or 9-inch) or desired shape.
2. In a bowl, mix the quartered iced Pfeffernusse cookies and set aside.
3. In a saucepan or microwave safely, melt the semisweet chocolate and let it cool slightly.
4. In a mixing bowl, beat the softened butter and superfine sugar until light and fluffy. Then add the melted chocolate and mix until combined.
5. Add the beaten eggs, one at a time (or both together if the recipe directs), and incorporate fully.
6. Gently fold in the quartered cookies so they’re evenly distributed throughout the batter.
7. Pour the batter into the prepared cake pan and spread evenly. Bake until a skewer inserted into the cake comes out clean or with just a few crumbs (time will vary depending on pan size and oven—approx. 35-45 minutes). Remove from the oven and let the cake cool in the pan for 10 minutes, then turn out to cool completely on a wire rack.
8. While the cake is cooling, prepare the dark chocolate buttercream: In a mixing bowl, beat the softened butter with salt until creamy. Sift in the confectioners’ sugar and cocoa powder and beat until smooth. Pour in the melted dark chocolate and beat to combine. If the mixture is too stiff, add heavy cream (a tablespoon at a time) until you reach a spreadable consistency.
9. Once the cake is completely cool, frost the top and sides with the buttercream. Dust the top lightly with the additional ½ cup confectioners’ sugar if desired for a snowy, festive effect.
10. Chill the cake for a short while to set the buttercream, then serve at room temperature in slices.

Servings and Timing

This recipe yields 8 to 10 servings, depending on slice size.
Prep time: ~20 minutes (including cookie-quartering and initial mix)
Bake time: ~35-45 minutes (depending on oven and pan)
Cooling & frosting time: ~30-40 minutes plus any chilling time for setting the buttercream.
Total time: ~about 1½ hours (not including optional chilling overnight).

Variations

• I sometimes swap the semisweet chocolate in the cake batter for bittersweet if I want a deeper chocolate flavour, or use milk chocolate for a lighter, sweeter profile.
• For the buttercream, I’ve swapped part of the dark chocolate with white chocolate and added a teaspoon of orange zest—this creates a chocolate-orange twist that plays nicely with the spiced cookies.
• Instead of dusting with confectioners’ sugar, I might sprinkle finely chopped toasted almonds or hazelnuts for added crunch.
• You could treat this as a layered dessert: bake two thinner cakes, split each, stack with buttercream between layers and frost around for a taller presentation.
• For a less sweet version, I reduce the confectioners’ sugar in the buttercream by ½ cup and increase the cocoa slightly for more intensity.

Storage/Reheating

• Store the cake covered at room temperature for up to 2 days. Because of the butter and chocolate in the frosting, refrigeration can make it very firm and the texture a little denser—if you refrigerate, bring to room temperature for about 30 minutes before serving.
• The cake can be made ahead: bake and cool the cake without frosting, wrap well, and refrigerate or freeze (wrapped) for up to 1 week refrigerated or 1 month frozen. Thaw (if frozen), then frost and dust just before serving.
• Leftover cake slices can be warmed briefly (about 10-15 seconds in a microwave) to slightly soften the buttercream if you prefer a melt-in-the-mouth feel.
• Keep away from direct heat or sunlight since the buttercream will soften and lose its structure.

FAQs

1. Are Pfeffernusse cookies essential for this cake?

Yes — I chose them because their warm spice mix and icing coating add flavour and texture that a plain biscuit wouldn’t. If you can’t find them, you could use another spiced iced cookie, but you will lose part of the distinctive character.

2. Can I use non-iced Pfeffernusse cookies (without the icing)?

You can, but you’ll alter both texture and sweetness. The icing adds extra sugar and a little crispness. If you use un-iced ones, consider dusting a bit more icing sugar in the batter or reducing sugar in the buttercream slightly.

3. Could I make this gluten-free or dairy-free?

Gluten-free: you’d need gluten-free spiced iced cookies and ensure the flour/binder you use in the cake base (if any) is gluten-free. Dairy-free: substitute a vegan butter alternative and ensure the chocolate is dairy-free. The texture may vary slightly but the flavour can still work.

4. Why does the recipe call for “superfine sugar (caster)”?

I like superfine sugar because it dissolves more completely in the butter–chocolate mix, giving a smoother cake texture without graininess. If you only have regular granulated sugar you can use it, but the texture may be slightly coarser.

5. How do I know when the cake is done baking?

Insert a skewer or thin knife into the centre; if it comes out clean or with just a few moist crumbs (not wet batter), the cake is done. The edges should start to pull slightly away from the pan.

6. Can the buttercream get too stiff or too runny?

Yes. If too stiff, the buttercream will feel heavy and difficult to spread; if too runny, it won’t hold shape and may slide off the cake. I add heavy cream a tablespoon at a time until I reach a smooth, spreadable but stable consistency.

7. Will the spiced cookies remain crunchy in the cake?

They soften slightly from the batter and moisture but still provide a nice texture contrast. After chilling the cake, the cookies’ interior may become a little denser, which I like—it gives a fudge-like bite.

8. Is this dessert very sweet?

Yes, it is on the richer and sweeter side—between the icing on the cookies, the chocolate, and the buttercream it’s indulgent. I recommend modest slice sizes and pairing it with a lightly acidic drink (like a black coffee or unsweetened tea) to balance.

9. Can I decorate the cake further (e.g., for the holidays)?

Absolutely. I sometimes top it with cocoa-dusting stencil snowflakes, chocolate shavings, or even a sprinkle of edible gold dust. Because the base has visual texture from the cookies inside, even a simple finish looks elegant.

10. Can I freeze leftover slices?

Yes, you can freeze slices wrapped individually in plastic wrap and foil. Thaw overnight in the fridge and bring to room temperature for 30 minutes before serving. The buttercream may firm up in the freezer but redistributes nicely upon thawing.

Conclusion

I find this Chocolate Pfeffernusse Biscuit Cake to be one of my favourite make-ahead dessert options for special occasions—it carries festive spice, deep chocolate flavour, and a texture that’s both satisfying and somewhat unexpected. I love that I can bake the cake, leave it to cool, frost it when ready, and serve something that looks impressive without hours of labour. If I’m seeking a dessert to elevate a gathering or holiday menu, this is a recipe I keep returning to.

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