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Kiksekage - Chocolaty Biscuit Cake

Cake, Desserts, Sweets and CandyTove Balle-Pedersen3 Comments
Kiksekage - Chocolaty Biscuit Cake

Kiksekage - Chocolaty Biscuit Cake

Kiksekage is an old classic non-bake cake very popular in the 70's and 80's in Denmark. But it's not a Danish cake. It's actually a German cake called "Kalte Hund" or cold dog, and the British has a similar cake, the chocolate fridge cake.

My chocolate loving husband, asked if I could try to make a kiksekage, and I was somewhat reluctant, chocolate is not my thing, but I promised to look into kiksekage. My only experience with Kiksekage, was the one my mom made, and to be honest, I didn't care for it. Weird - I loved everything sweet back then.

A traditional kiksekage is made with coconut oil (palmin), eggs and cocoa powder, but why not make the cake with premium ingredients. It's not like good chocolate is hard to find. During my research for the perfect kiksekage, I found Lone Kjærs recipe. This one was made with condensed milk instead of eggs and she used about ⅓ of the butter other recipes called for. So I decided to go with Lone's recipe.


  • 300 g dark chocolate (I used Valrhona 61%)
  • 1 can condensed milk. 400 g
  • 35 g butter
  • 1 orange, the zest of
  • about 20 squared vanilla biscuits
  • sprinkle: chopped pistachios


Line a loaf pan (9x5 inch or 22x12 cm) with parchment paper (Spray the inside of the pan with cooking spray, so the parchment sticks to the pan, don’t spray the inside of the parchment paper). You can also use plastic wrap to line the loaf pan. Chop the chocolate coarsely and put it in a small saucepan with condensed milk and butter. Let the mixture to melt over low heat. Be careful not to burn the mixture, stir occasionally until the mixture is homogeneously, then remove the pan from the heat and mix in orange zest. Pour a thin layer of chocolate in the bottom of the pan. Add then a layer of biscuits. Continue to layer chocolate and biscuits until you have 4 layers in total, ending with a chocolate layer. Sprinkle with the chopped nuts and cover the cake with a piece of parchment paper. Store the cake in refrigerator at least 4 hours before serving.


Flip the cake out onto a pretty platter, remove any parchment paper. Do this about 10-15 minutes before serving. Slice the cake with a sharp knife. Tip: heat the knife in hot water, to ease the cutting.