Kalter Hund Is A Simple Chocolate Cake Like No Other!
Are you looking for a rich chocolate cake that is smooth and crispy? You need Kalter Hund!
This classic German recipe goes by a few different names. Lisa knows it as Kalter Hund (cold dog), but it is also known as Kalte Schnauze (cold snout) or Kellerkuchen (basement cake)!
For the English speakers, you might know a similar version called a “hedgehog slice” – which is close but not always the exact same as a Kalter Hund.
It’s important to know that there are different versions of the recipe. Some include eggs but since this cake is not baked, we prefer to make it without eggs – and this recipe will also not include any eggs.
Speaking of variations, a hedgehog slice (the version mentioned above) can even include nuts or puff rice pieces – but we made a classic Kalter Hund.
This no-bake cake brings back many memories for Lisa. When she was a child growing up in Germany in the 90s, this was always a popular cake for children’s birthday parties.
That said, it’s also popular with adults! In fact, you can add a little bit of rum into the chocolate mixture if you so choose. Then you have a “tipsy Kalter Hund” (just kidding, that’s not a thing).
The key to creating Kalter Hund is getting the biscuits/cookies used for the layers right. These are technically butter biscuits – a very crunchy biscuit with a simple, almost “hint of vanilla” flavor.
For you, “butter biscuits” might be something different – but this is what Germans are referring to when they talk about classic “Butterkekse” (German for “butter biscuit”).
They can be found in lots of different countries but in Germany, popular brands are Leibnitz or Bahlsen. No-name brands will do the job as well, though!
In Canada, think of the bottom part of “Celebration Cookies” – made by Leclerc – if you removed the chocolate logo. If you’re Canadian, you will know what we’re talking about here.
We don’t know if there is a specific brand in the USA that is very similar – so let us know about that!
Overall, this cake is very easy to make. Keep in mind, it is definitely not healthy – but it is delicious.
Another thing to consider is the prep time before eating. Kalter Hund really should sit in the fridge for quite a few hours.
So even though it doesn’t take long to make, you should then be patient for a few hours before you can eat it. This was (and still is) always the hardest part for Lisa!
If you liked Kalter Hund, you’re going to be interested in these other great dessert or cake recipes!
- Easy Carrot Cake – Classic recipe for carrot cake with cream cheese icing
- German Oatmeal Cookies – Delicious, easy to make soft oatmeal cookies
- Simple Lemon Cake – A zesty recipe for sweet cake with signature white glaze
- Nussecken – German nut bars with the corners dipped in rich chocolate
- 10.5 oz (300g) Dark Chocolate
- 7 oz (200g) Milk Chocolate
- 2/3 cups (160 ml) Whipping Cream
- 1/2 cups (120 ml) Coconut Oil
- 4.2 oz (120 g) Butter Biscuits (popular brands are Leibnitz or Bahlsen)
- Optional: 1 tsp Vanilla extract, A Splash of Rum
- Break the chocolate into small pieces.
- Add the chocolate, cream, and coconut oil into a small pot to melt on low heat. Do not stop stirring. If your coconut oil is solid, you could heat it in a hot water bath beforehand to make it easier to measure the correct amount.
- Once everything has melted and becomes a smooth chocolate mixture, remove it from the stove. If you don't like the taste of coconut oil that much, add a teaspoon of vanilla extract. You can also add a splash of rum if it is an adult-only cake.
- Line your loaf pan with parchment paper if you don't use a silicone loaf pan.
- Add a thin layer of chocolate mixture to the bottom of the pan. Smooth it out with a spatula/spoon as needed.
- Add one layer of biscuits on top of the chocolate mixture. To give the cake an even look at the end, the biscuits should not touch the loaf pan (there should be a tiny gap/border around). You can cut your biscuits as needed to fit your pan.
- Spread another thin layer of chocolate mixture onto the cookies and smooth it out as needed. Add another layer of biscuits and repeat until you have used up all of the chocolate mixture. It's important that the last layer is chocolate - so keep that in mind. Our cake (which is on the smaller side) usually ends up having four biscuit layers.
- Cover the loaf pan and put it in the fridge for at least 5 hours to make sure that the chocolate has solidified nicely. You can also put the cake in the fridge over night.
- After the refrigerating time, take your cake out of the fridge, remove the cover and try to carefully loosen it from the pan. Turn it over onto a serving dish, remove the parchment paper (if you used any) and serve immediately while chilled! Be careful when cutting slices so the biscuits don't break.
- This recipe works fine with "normal" chocolate. However, if you have access to cooking chocolate or chocolate coating (called Kuvertüre in German), then you can use some of that, too. Usually, we mix dark cooking chocolate and normal milk chocolate.
- 4.2 oz (120 g) butter biscuits should be around 16 cookies. If your loaf pan is wider, you might need more biscuits.
- We used a silicone loaf pan with dimensions of 9.5 × 4 inches. We'd recommend a silicone pan as this makes it easier to remove the cake when it's done. If you don't have one, it's important to line your loaf pan with parchment paper.
- In our subjective opinion, the cake tastes better when refrigerated overnight before consumption. However, five hours in the fridge will certainly give it enough time to solidify.
- The slices you cut should be on the thinner side since this cake is really heavy.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 98mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 2g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice. The exact values can vary depending on the specific ingredients used.