14 oz (2 bags, 7 oz each) iced Pfeffernüsse cookies, quartered

1 cup (226 g) unsalted butter, softened

1 cup (200 g) superfine sugar (caster)

1 cup (about 6 oz) semisweet chocolate, chopped

2 eggs, beaten

1 cup (228 g) unsalted butter, softened (for buttercream)

¼ teaspoon salt

4 cups (455 g) confectioners’ sugar

½ cup (45 g) dark unsweetened cocoa powder

6 oz dark chocolate, melted

Heavy cream, as needed

½ cup confectioners’ sugar, for dusting

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Preheat oven to 350°F (175°C) and grease and line an 8- or 9-inch round cake pan.
Quarter the iced Pfeffernüsse cookies and set aside.
Melt the semisweet chocolate gently in a saucepan or microwave and let it cool slightly.
In a mixing bowl, beat softened butter and superfine sugar until light and fluffy.
Mix in the melted chocolate until combined, then add the beaten eggs and blend thoroughly.
Fold in the quartered cookies gently to distribute evenly.
Pour batter into the prepared cake pan and bake for 35–45 minutes, or until a skewer inserted into the centre comes out clean. Cool 10 minutes in pan, then transfer to a wire rack to cool completely.
For the buttercream: beat softened butter with salt until creamy. Sift in confectioners’ sugar and cocoa powder; beat until smooth.
Add melted dark chocolate and mix until combined. If needed, add heavy cream a tablespoon at a time until a spreadable consistency is reached.
Once the cake is completely cool, frost top and sides with the buttercream. Dust lightly with confectioners’ sugar for a snowy finish.
Chill briefly to set the frosting, then serve slices at room temperature.

The cake can be stored at room temperature for 2 days or refrigerated for longer; bring to room temperature before serving.

To make ahead, bake and cool the cake, wrap, and refrigerate or freeze until ready to frost.

Use bittersweet or milk chocolate for different flavour intensities.

Decorate with cocoa dust, nuts, or edible gold for a festive touch.

For a less sweet version, reduce confectioners’ sugar in the buttercream by ½ cup.