I trust people who don’t like cake the same way I trust Spotify to play me 30 minutes of ad free music. Of course, I am joking…I pay for Spotify. Cakes can be made in all variations of shapes, sizes, and flavours. From chocolate to carrot, you have probably tackled them all. So maybe it’s time for something new? Something else to add to your arsenal of extravagant baked goods to flex for family and friends? Well folks, let me introduce you to the Chocolate Pfeffernusse Biscuit Cake. Say that five times in a row. I have a rule of thumb about desserts, the harder they are to pronounce, the tastier it’s sure to be.

Honestly, pronouncing the name of this dessert is the most challenging aspect to the entire recipe. I’ve been referring to it as “pffffpffffpffff” cake since I started writing this. Now in my time, I’ve had lots of cake, and a belly to prove it. But this recipe has truly stood out as something unique. Something not so traditional. Spiced pfeffernusse cookies coated in thick, creamy chocolate.

Perfectly blended into a rich, dense cake. Folks, this is literally a cake with cookies inside of it! This is the kind of thing you drift off in class day dreaming about. Or drool over while escaping to your happy place during another boring work meeting. Interestingly enough, this recipe was influenced by Prince William’s Groom Cake in 2011, which the original creator of the pfeffernusse cake, prepared as well. Good news is, its not just royalty who get to enrich themselves with these delectable sweets. Although after a feast with your friends and family, they may start treating you as such. Let’s cut into our cake a bit, shall we?

For a cake fancy enough for a prince, the recipe its self is actually pretty simple. In fact, there is no baking required whatsoever. All you need is a stove top and a fridge. As for ingredients, a quick trip to the store may be necessary. Although most of the items required are common kitchen held fixings. For your cake you’re going to need your pfeffernusse cookies, some butter (softened, unsalted), sugar, chocolate, and 2 eggs. Start melting your chocolate in a double broiler pan. If you don’t have a doubler broiler, there are very simple ways to improvise.

While that melts, we can start creaming the butter and sugar in a bowl together until colour brightens. proceed to add the cream-butter mixture into the melted chocolate. Remember to stir consistently. Add your eggs to the concoction and continue to stir. You want to let it cook until you have a fine, smooth texture. Next, its time to add your “pfffpfff” cookies. Thoroughly coating them in the chocolate mixture. Then simply spoon into a bowl (It’s important to line your bowl with plastic wrap ahead of time), and pop that baby in the fridge, where it will set for about 3 hours. Most likely, you have a tin of frosting laying around your pantry…but come on, let’s make ours from scratch.

For the frosting, you’ll need some butter and salt that you will beat together in a bowl (not with a bowl). Add confectioners’ sugar and coco powder, and continue to mix on a low setting. Once combined, add the dark chocolate and whip on a high setting. You may want to add some heavy cream as you whip to get that nice piping consistency. Keep whipping the mixture until you have a nice, fluffy product. You are in the home stretch my friend Once the cake has been properly set, you can give it a hefty coat of fresh homemade chocolate frosting. Complete with a storm of powdered sugar, to really go the extra mile. There you have it. You now have the skills to create a delicious desert fit for a prince. Just don’t let it go to your head as much as it goes to your belly.

1. Make the cake: Line a 2 quart bowl with plastic wrap, or lightly butter a 9″ spring form pan. Cream the butter and sugar in a bowl until mixture has lightened in color. Melt the chocolate in a double boiler.
2. Add creamed butter mixture to the chocolate stirring constantly. Add the eggs and continue to stir. Cook until mixture is smooth. Fold in pfeffernusse cookie pieces until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared bowl or pan. Press firm with the back of a spoon to fill in any gaps – the bottom of the cake will be the top when turned out. Chill the cake in the refrigerator for 3 hours. Turn the cake over to unmold. Remove plastic wrap if using a bowl.
4. Make the frosting: In the bowl of an electric mixer fitted with the whip attachment, beat together the butter and salt. Add the confectioners’ sugar and cocoa powder. Mix on low speed until just combined.
5. Add the dark chocolate to the frosting and whip on high speed. Add heavy cream a little at a time until the mixture is piping consistency. Scrape down the bowl and whip again until light and fluffy.
6. Generously spread the frosting over the entire cake. Sift powdered sugar over the entire cake.