Kalter Hund: Easy No-Bake German Chocolate Cake

No-Bake German Butter Cookie & Chocolate Cake

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I am not sure if it can get much more nostalgic than “Kalter Hund,” a simple, no-bake chocolate cake using a coconut oil and chocolate frosting that serves as putty between German Leibniz butter crackers, holding this super delicious masterpiece together. It’s a fun kids activity to assemble this cake, but then it’s all about patience! Because after assembly, it’s kept in the fridge overnight to set up, and it won’t be ready to slice and eat until the next day. But believe me, it’s well worth the wait, even for us adults!

Kalter Hund.. what??

Kalter Hund translates from German to “cold dog” and there are a few different stories as to where the name came from, but none of them truly make sense to me. The alternative description of “Kalte Schnauze,” meaning “cold dog nose” makes (a little) more sense to me, as the surface of this cake is shiny like a dog’s wet and cold nose. Now you know!

Mocha Martinis For The Grown-Ups!

Combine the best with the best: rich chocolate milk, the finest, Italian espresso liqueur and vanilla vodka. You’ll end up with a creamy dessert cocktail that’s refreshing and satisfying at the same time.

• 2 oz whole chocolate milk
• 1 oz vanilla vodka
• 1 oz Bepi Tosolini Exprè espresso liqueur (click to inquire about availability)

Drizzle a martini glass with chocolate syrup (I actually used melted Nutella because I am a total Nutella freak!), combine ingredients in a shaker over ice and shake well for about 20 to 30 seconds, strain into the martini glass and garnish with more chocolate syrup or drizzled Nutella. Cheers!

Potato Waffles Up Next!

Sweet things just aren’t your thing? Then this next post is for you! While disguised as waffles, the potato waffles coming up next are actually a savory indulgence! Enjoy them any time of day, and then subscribe to receive weekly emails with new recipes, so you never miss out on what’s to come!

Ingredients for about 20 pieces of Kalter Hund

• 7 oz (200 g) chocolate chunks (milk chocolate is typical, but I used dark chocolate instead)
• 7 oz (200 g) coconut oil
• 3 eggs (size M)
• 1 1/3 c (150 g) powdered sugar
• 1 tsp pure vanilla extract
• salt
• 1 c (100 g) cocoa powder
• 4 Tbsp milk
• 7.75 oz (220 g) German Leibniz butter cookies available at World Market (or graham crackers)

Method:

1. Heat chocolate chunks and coconut oil over a water bath (bowl surrounded by hot water) and gradually stir the chocolate-coconut mixture until melted. Allow to cool slightly.
2. In another bowl, combine eggs, powdered sugar, vanilla and a pinch of salt and beat with an electric mixer for 5 minutes until creamy. On the slow setting, add in cocoa powder and milk and beat until combined. Finally, add in the chocolate-coconut mixture.
3. Prepare a rectangular bread pan with parchment paper, spread chocolate mixture onto the bottom and sides, then layer butter cookies and chocolate mixture, making sure the cookies are close to each other for each cookie layer, potentially cutting them into smaller pieces to fit the baking pan. End with the chocolate mixture, then transfer to the fridge to cool overnight.
4. Turn upside down to release from the form, then carefully remove parchment paper. Feel free to decorate with more chocolate (for example white chocolate for contrast). This will keep in the fridge for about a week. Guten Appetit!