Kalter Hund (Easy No-Bake German Chocolate Cake)

If you grew up in Germany, you probably have childhood memories of Kalter Hund. This nostalgic, no-bake German chocolate biscuit cake is made with layers of crisp Butterkekse (butter cookies) held together by a rich chocolate-coconut glaze. It’s an easy and fun dessert to make, especially with kids, but requires a little patience, as it needs to chill overnight before slicing. Trust me, though, it’s worth the wait!  

What is Kalter Hund?  

Kalter Hund translates to “cold dog,” though no one knows where the name comes from. Some believe it refers to the cake’s glossy, firm surface, resembling a cold dog’s nose ('Kalte Schnauze' is another name for this cake). Others link it to mining terminology from the Ruhr region, where Hunte were small wagons used to transport coal underground and they somewhat look like this cake. Regardless of its origins, this no-bake German classic is a must-try!  

Ingredients

No fancy ingredients are needed to make Kalter Hund. Just make sure the chocolate is good!

• Chocolate chunks. Milk chocolate is traditionally used, giving the cake a smooth and creamy flavor, but dark chocolate works great if you prefer a deeper cocoa taste.
• Coconut oil is essential for the glossy, firm texture of the chocolate mixture when chilled. Use refined coconut oil to minimize any coconut flavor.
• Eggs. These help create a creamy consistency and add richness to the chocolate mixture.
• Powdered sugar sweetens the chocolate mixture and dissolves easily for a smooth texture.
• Pure vanilla extract enhances the chocolate’s flavor with a hint of warmth.
• Salt. A little salt balances the sweetness and brings out the chocolate flavor.
• Cocoa powder gives the cake a rich, deep chocolate taste.
• Milk helps to achieve a smooth, pourable consistency for layering.
• German Leibniz butter cookies. These crisp, buttery cookies provide structure and contrast with the creamy chocolate layers and are the traditional cookie used in Germany for Kalter Hund. Graham crackers can be used as a substitute.

How to make it

This no-bake German chocolate cake comes together in just a few simple steps:  

1. Melt the chocolate & coconut oil. In a heatproof bowl over a water bath, gently melt the chocolate and coconut oil, stirring until smooth. Let it cool slightly.  
2. Whisk the egg mixture. In a separate bowl, beat the eggs, powdered sugar, vanilla, and a pinch of salt with an electric mixer for 5 minutes until creamy.  
3. Combine. Reduce the mixer speed and slowly add the cocoa powder and milk, then mix in the melted chocolate-coconut mixture until smooth.  

1. Layer the cake. Line a loaf pan with parchment paper. Spread a thin layer of the chocolate mixture on the bottom and sides, then begin layering butter cookies and chocolate mixture, ensuring the cookies are packed closely together. Repeat until all the ingredients are used, finishing with a chocolate layer.  
2. Chill overnight. Refrigerate the cake for about 12 hours. I usually do this overnight. The purpose of this step is twofold: this will give the cake enough time to be fully set, and it will also improve the flavor.
3. Unmold & serve. Carefully remove the cake out of the pan, peel away the parchment, and slice. Optionally, drizzle with white chocolate for a pretty contrast.  

How to store leftovers

Kalter Hund keeps well in the fridge for up to a week, if it lasts that long! It’s a great make-ahead treat for parties or special occasions like kids birthdays.

More German No-Bake Desserts  

If you love easy, no-bake German desserts, you might also enjoy:  

• The light and fluffy Topfencreme is quick to make and a must-try.
• This no-bake Schwarzwälder Kirschtorte came to be because my oven was broken when I made it.
• This German Hedgehog Cake is a favorite for special occasions.
• This frozen strawberry cake is perfect as a cool summer treat.
• Try my no-bake crunchy chocolate clusters for some fun with the little ones in your family.

Have you tried Kalter Hund before? Let me know in the comments!