Kalter Hund - Germany’s Most Famous No-Bake Cake
Kalter Hund, translating to "Cold Dog" in English, is a classic German no-bake cake cherished for its simplicity and rich flavors. This delightful dessert consists of alternating layers of crisp butter biscuits and a luscious chocolate mixture, resulting in a treat that's both indulgent and easy to prepare.
The exact origins of Kalter Hund are somewhat obscure, but it is believed to have gained popularity in Germany during the mid-20th century.
The name "Kalter Hund" (Cold Dog) or "Kalte Schnauze" (Cold Snout) is thought to derive from the cake's chilled preparation method and its firm, log-like appearance.
Another theory suggests that the name references mining carts, known as "Hunte" in German, due to the cake's rectangular shape.
To make Kalter Hund, you will need the following ingredients:
- 200 grams of butter biscuits (Leibniz butter biscuits are a traditional choice, but any plain butter biscuit will work),
- 150 grams of dark chocolate and 450 grams of milk chocolate,
- 150 grams of coconut fat (Palmin is a common brand in Germany),
- 1 cup (240 ml) of heavy cream,
- 2 teaspoons of vanilla extract,
- 3 tablespoons of granulated sugar, and optionally, 2 tablespoons of rum for an adult version.
Step-by-Step Recipe:
Prepare the Loaf Pan – Line a loaf pan with aluminum foil, ensuring there's enough overhang to cover the top once filled.
Melt the Chocolate Mixture – Break the dark and milk chocolate into small pieces. In a medium saucepan over low heat, melt the chocolates and coconut fat together, stirring constantly until smooth. Once melted, add the heavy cream, granulated sugar, and vanilla extract. Stir until fully incorporated. If using rum, stir it in at this stage.
Assemble the Cake – Pour a thin layer of the chocolate mixture into the bottom of the prepared loaf pan, about 1/4 inch thick. Place a layer of butter biscuits over the chocolate, ensuring they don’t touch the sides of the pan. Continue alternating layers of chocolate mixture and biscuits until the pan is filled, ending with a chocolate layer.
Chill – Cover the top with the overhanging foil or additional plastic wrap. Refrigerate for at least 3 hours, or until the cake is firm.
Serve – Once set, remove the cake from the pan using the foil overhang. Carefully peel off the foil and transfer the cake to a serving plate. Slice into 1/2-inch pieces and enjoy.
Variations: While the traditional Kalter Hund is delightful on its own, there are several variations to explore. A Nutty Addition can be made by incorporating chopped hazelnuts or almonds into the chocolate mixture for added crunch. A Coconut Twist involves sprinkling desiccated coconut between the layers or on top of the cake before chilling. A Boozy Flavor can be achieved by adding a splash of your favorite liqueur, such as amaretto or brandy, to the chocolate mixture. If you prefer a White Chocolate Version, substitute some or all of the milk chocolate with white chocolate.
If you're in Berlin and wish to savor this classic dessert without making it yourself,
several tasty places offer Kalter Hund, like for example:
- Dicke Wirtin
- Mamsell
- Jäger & Lustig
- Volkskammer
- Café Sibylle
- DDR Speisegaststätte Pila
- Zille-Stube
- Café TreBo
Kalter Hund remains a beloved treat in Germany, evoking nostalgia and delighting both young and old with its rich layers of chocolate and biscuits. Whether you choose to make it at home or seek it out in Berlin’s cafés, this no-bake cake offers a taste of German culinary tradition that is both simple and indulgent.
by
Bastian Schwithal
Berlin Food Tour
