This popular German no-bake chocolate cake is the perfect treat whenever you’d rather skip turning on the oven. But you certainly don’t need hot summer days as an excuse to make this classic delight. I remember it fondly from countless childhood birthday parties growing up in Germany, a simple yet delicious cake that is always a crowd-pleaser.

piece of Kalter Hund with one slice cut on platter

This post contains affiliate links, which means I make a small commission when you buy something, but at no extra cost to you. You can read my full disclosure for more details.

Why you’ll love this recipe

KID FRIENDLY – kids love this classic combination of chocolate and butter cookies
EASY TO MAKE – no oven needed, this cake comes together in less than 20 mins (but needs to chill in the fridge before serving)
FUN – this cake is both fun to make (children love to get involved) and eat with the contrast between melt-in-your-mouth chocolate and crisp cookies
FLEXIBLE – you can use all dark, all milk, or a combination of the two types of chocolate, and maybe even add some rum, nuts, or dried fruit

No-Bake Chocolate Cake Ingredients

You only need some everyday ingredients to make Kalter Hund

Chocolate: While I personally prefer dark chocolate, most people might like half milk and half dark chocolate
Coconut oil: This creates the melt-in-your-mouth texture
Vanilla extract: The German original uses vanilla sugar but you can use vanilla extract, too
Heavy cream: This softens the chocolate layer so that you can slice it

view of package of butter cookies, heavy cream, vanilla extract, coconut oil, and cococolate bar

Simple substitutions

Chocolate: feel free to use all dark, all milk chocolate or any combination of the two but make sure to use high-quality chocolate
Coconut oil: you can also use butter instead of coconut oil
Vanilla: while not necessary, I like to add it
Salt: you can add a pinch of salt to the chocolate mixture
Other additions: you can also add chopped nuts, dried fruit, or a splash of rum to the chocolate mixture once you add the cream

How to make Kalter Hund

This is a summary of the steps involved. For the complete instructions, please scroll down to the recipe card at the bottom of the post.

stainless steel loaf pan lined with plastic wrap

saucepan with chocolate mixture and spoon on stove

Line a 9″ x 5″ loaf pan with plastic.

In a medium loaf pan, gently melt the chocolate and coconut oil. Then stir in vanilla extract and heavy cream.

butter cookies layered on top of chocolate mixture in loaf pan

butter cookies layered with chocolate mixture in loaf pan with spoon

Add some chocolate mixture to the loaf pan. Arrange a layer of butter cookies on top.

Spread some of the chocolate mixture on the butter cookies. Repeat these steps until all the cookies are used up and end with a layer of the chocolate mixture.

Helpful recipe tips

Line the loaf pan well with plastic wrap to make removing the cake later easier
Only use low heat to melt the chocolate and coconut oil to prevent scorching of the chocolate
Be sure to allow the cake to cool down in the refrigerator for at least 6 hours
Let the cake come to room temperature for 10 minutes before slicing
You can run a knife under hot water to make cutting the slices easier

Serving suggestions

I prefer to enjoy a slice of this no-bake cake on its own but here are some other serving suggestions:

you could make it even more decadent with some whipped cream, vanilla ice cream, or chocolate ice cream
for a pop of color, you could serve it with some raspberries or strawberries.

piece of no-bake chocolate cake with one slice cut on platter

Storing and freezing instructions

Keep this no-bake chocolate cake tightly wrapped in the refrigerator for up to 2 weeks.
If you’d like to freeze Kalter Hund, I recommend cutting it into slices and wrapping it tightly in plastic wrap. It will keep for up to 3 months in the freezer.

Kalter Hund Recipe FAQs

I highly recommend it – it helps keep the chocolate from becoming too hard and makes slicing easier. Without it, the chocolate may be too brittle straight from the fridge.

A standard 9×5-inch (23×13 cm) loaf pan works well. You can also use a slightly smaller or larger one; just adjust the layering as needed.

While classic Kalter Hund uses German butter cookies (like Leibniz), you can substitute with Marie biscuits, petit beurre, graham crackers, or even digestive biscuits. Just make sure they’re crisp, not soft.

If you have any questions, and/or to rate this recipe, please leave a comment below!

Print Recipe

5 from 1 vote