Kalter Hund

This classic non-bake birthday cake caused a sensation in Germany, especially from the 1950s to the 1970s. This cake is mostly known by the name "Kalter Hund / Cold Dog". However, some also know it as “Cold Snout” or "Cellar Cake". This cake is said to have its origin in the 1920s, when a well-known German biscuit manufacturer published the recipe of a cold chocolate cake from his so-called "cakes", i.e. his shortbread biscuits, as an advertising measure. Many people know this cake from grandmother's time with baking cocoa powder, coconut fat and sometimes eggs. We present the noble variant with two types of couverture and cream.

Duration: 30 minutes

Amount: Serves 12


Youtube requires Cookies. Pleace update your Cookie-Settings to watch this


300 grams of dark chocolate couverture

300 grams of whole milk couverture

150 grams of coconut fat

200 grams of whipped cream

2 tablespoons of vanilla sugar

250 grams of shortbread or digestive biscuits

Loaf pan

Baking parchment


  1. Melt the couvertures, coconut fat and cream in a bain-marie on low heat.
  2. Finally, stir in the vanilla sugar.
  3. Pour a little of the couverture into a loaf pan lined with baking paper.
  4. Spread the first layer of butter biscuits on top, if necessary cut up some biscuits.
  5. Now alternately layer a layer of couverture and biscuits until the pan is full and all the ingredients have been used.
  6. Chill in the refrigerator for several hours until the cake has set. Serve chilled and sliced.

More recipes: