Cultural background

This traditional German chocolate cake is called “Kalter Hund”. It is made by alternating layers of butter cookies and chocolate cream. Literally translated it means “cold dog”. This classic treat is sometimes also referred to as “Kalte Schnauze” (cold snout), “Schwarzer Peter” (Black Peter) or “Kellerkuchen” (cellar cake). There is no real agreement on how the name “cold dog” originated.

But the name is believed to refer to the fact that this amazing no-bake cake is best served cold and straight from the refrigerator.

This “No Bake Chocolate Cookie Cake” is a popular German cake at children`s birthday parties and its texture bears a certain resemblance to a chocolate bar.

Culinary Information

Ingredient

  • 200 grams milk chocolate (or semi-sweet chocolate)
  • 200 grams Palmin (coconut butter/coconut fat)
  • 3 eggs (M), organic
  • 150 grams powdered sugar, sifted
  • 2 tbsp pure vanilla sugar
  • a pinch of fine sea salt
  • 100 grams cocoa powder
  • 4 tbsp milk
  • 220 grams plain butter cookies (such as Leibniz)
  • In addition
    • one small loaf cake tin (25 cm)
    • some parchment paper

Preparation

  1. Line the loaf pan with parchment paper.
  2. Chop the chocolate and the coconut fat, place in a small pan and melt at low heat. Cool slightly.
  3. Using an electric mixer, beat eggs, powdered sugar, vanilla sugar, and salt for about 5 minutes.
  4. Slowly add the cocoa powder and the milk to the egg mixture.
  5. Then add the chocolate mixture to the egg mixture as well and stir until smooth.
  6. Spoon enough of the chocolate to create a layer of chocolate at the bottom and the sides of the lined pan.
  7. Follow with one layer of butter cookies* (you can substitute graham crackers, digestive cookies, ginger cookies, shortbread cookies or other types of butter cookies). Continue alternating layers of chocolate and cookies until you have seven total layers. End with a chocolate layer.
  8. Line entire surface of a loaf pan with plastic wrap and chill in fridge for at least two hours.
  9. Turn the cake and release from the cake tin, carefully remove the parchment paper

Other aspects

Slice with a sharp knife, to reveal the alternating layers of cookies and chocolate. If it is too hard to slice, allow the cake to warm at room temperature until slicing is easier or heat the knife in hot water. The Cold Dog Cake recipe can easily be varied according to your personal taste. You can prepare it with dark, semi-sweet – or white chocolate. Or substitute the butter cookies with whole wheat cookies or shortbread.