Authentic Danish No-Bake Chocolate Biscuit Cake (Kiksekage) for Any Occasion

The Chocolate Biscuit Cake, known as “Kiksekage” in Denmark, holds a special place in my heart, primarily because it was the recipe our Girl Scout troop chose to represent Denmark at World Thinking Day. This annual event is a highlight for Girl Scouts, bringing troops together to explore different countries, learn about diverse cultures, and celebrate the global sisterhood of our organization. Every February, each troop is assigned a country to research, culminating in a presentation and, of course, a delicious recipe that embodies their chosen nation’s culinary traditions.

That particular year, we were incredibly excited to be assigned Denmark. It’s a country renowned for its rich history, beautiful landscapes, and a vibrant food culture that offers a wide array of delightful dishes, from savory smørrebrød to exquisite pastries. This gave us a fantastic opportunity to delve into Danish customs and share a piece of their world with our fellow scouts.

Choosing just one Danish recipe to represent such a diverse cuisine proved to be quite a delightful challenge. There are countless fantastic traditional Danish recipes, each with its own charm. Initially, our troop considered “Aeblekage,” a comforting apple cake dessert made with sweet crumbs and applesauce. While delicious, we realized that serving a cake-like dessert to a gathering of 200 Girl Scouts in small Dixie cups might be logistically difficult. We needed something that was not only authentically Danish but also easy to portion and handle for a large crowd. Our culinary journey eventually led us to “Kiksekage,” also known as “Chocolate Biscuit Cake.” This no-bake marvel layers crisp butter cookies within a rich, creamy matrix of chocolate and butter, often enriched with eggs or cream depending on the specific recipe. Its simplicity and robust structure made it the perfect candidate for our World Thinking Day celebration.

The Quest for the Perfect No-Bake Chocolate Biscuit Cake Recipe

My initial plan for our Danish Chocolate Biscuit Cake was to adapt a recipe from the renowned Lurpak butter website, which notably called for pasteurized eggs. As Danish butter was surprisingly elusive in Austin, Texas, I proceeded with testing their recipe using high-quality KerryGold Irish butter, a worthy substitute. I was fully prepared to introduce this version to the girls, convinced it was the best we could do. However, fate intervened the night before our big baking session when I serendipitously discovered an even more appealing recipe on a blog called My Danish Kitchen.

The author, Gitte, had thoughtfully adapted the European pan sizes to the more common American 9×5 inch loaf pan, a crucial detail for us. More importantly, she specified the exact type of butter cookies ideal for Kiksekage – Leibniz biscuits – which are relatively easy to find in most grocery stores. Her most brilliant modification, however, was swapping out the raw eggs for rich heavy cream. While there’s certainly nothing inherently wrong with pasteurized or “Safe Eggs,” the cream-based ganache offered a distinctly smoother, silkier texture that was simply irresistible. This modification also provided an added layer of safety and comfort when preparing a large batch for children, eliminating any concerns about raw egg consumption. This version, found and inspired by Gitte’s insights, truly elevated our Danish no-bake chocolate biscuit cake to perfection.

Although I had only tested a “mini” version of Gitte’s recipe using one of my small 3×5 inch loaf pans, I immediately recognized its potential. It was absolutely perfect, and I eagerly anticipated scaling it up to serve 200 eager Girl Scouts that weekend. I was aware that some girls in our troop, being typical fourth graders, had voiced a preference against dark chocolate. However, I had a strong feeling that this decadent, creamy, and mildly sweet Danish dessert might just win over their young palates and convert them into chocolate biscuit cake enthusiasts.

The recipe below is my adapted version, drawing inspiration from Gitte’s recipe on My Danish Kitchen and a Danish website called madgal.dk. If you happen to have a smaller 3×5 loaf pan, simply prepare a quarter of the quantities listed below for a delightful individual treat. This easy chocolate biscuit cake is not just a dessert; it’s a taste of Danish tradition and a celebration of global connections.

Understanding Kiksekage: A Beloved European No-Bake Dessert

Kiksekage is more than just a cake; it’s a no-bake wonder that has delighted generations in Denmark and beyond. Its name literally translates to “biscuit cake,” a straightforward description of its elegant simplicity. This delightful confection is characterized by layers of crisp butter biscuits nestled within a rich, creamy chocolate mixture, which then sets to create a firm, sliceable dessert without ever needing an oven. It’s a testament to how simple ingredients can come together to create something truly extraordinary.

A No-Bake Tradition Across Europe

While Kiksekage is distinctly Danish, the concept of a no-bake chocolate biscuit cake is a beloved culinary tradition found in various forms across many European countries. These “cold cakes” or “fridge cakes” offer a delightful alternative to baked goods, especially during warmer months or when oven space is limited. In Germany, a very similar dessert is known as “Kekstorte” or sometimes “Kalter Hund” (cold dog) or “Hedgehog Cake,” due to its often uneven, spiky appearance from the broken biscuits. Portugal boasts the “Bolo de Bolacha,” a coffee-soaked biscuit cake, while Italy celebrates “Salame di Cioccolato,” shaped like a salami and made with broken biscuits and chocolate. The UK has its own version, the “Chocolate Fridge Cake,” famously a favorite of the royal family. Each variation shares the core principle: crunchy biscuits combined with a rich chocolate base, set in the refrigerator until firm. This widespread popularity highlights the universal appeal of this easy-to-make, indulgent dessert.

Why Kiksekage is the Perfect Dessert

The allure of Kiksekage lies in several key factors. Firstly, its no-bake nature makes it incredibly accessible for home cooks of all skill levels. There’s no worrying about oven temperatures or precise baking times, making it ideal for busy families or novice bakers. Secondly, it’s a fantastic make-ahead dessert. Preparing it the day before allows the flavors to meld beautifully and the biscuits to soften slightly, creating a harmonious texture. This convenience is especially valuable when catering for large gatherings, as was the case for our Girl Scout World Thinking Day event. Thirdly, the combination of crisp butter biscuits and creamy chocolate is simply irresistible. The slight crunch from the biscuits against the smooth, rich ganache provides a satisfying contrast that keeps you coming back for more. It’s a comfort food that appeals to both children and adults, making it a versatile addition to any dessert table.

Key Ingredients for Success

The beauty of Kiksekage is in its straightforward ingredients, but the quality of each component plays a significant role in the final taste. Good quality butter is paramount, providing richness and a delightful flavor to the chocolate mixture. While Danish butter is ideal, a European-style butter like KerryGold offers a comparable creaminess and depth. The chocolate choice is also crucial; semisweet chocolate provides a balanced sweetness that isn’t overly intense, making it appealing to a broad audience, including our young Girl Scouts. Finally, the biscuits themselves are the structural backbone. Leibniz butter biscuits are highly recommended for their perfect crispness and mild flavor, which complements the chocolate without overpowering it. Their rectangular shape also makes them easy to layer neatly in a loaf pan, contributing to the cake’s appealing presentation.

Recipe: Danish Chocolate Biscuit Cake

Danish Chocolate Biscuit Cake for Thinking Day

Anna

This classic Danish Biscuit Cake (Kiksekage) is a delightful no-bake treat, also known as the German specialty Kekstorte. Perfect for celebrations or a simple family dessert.

Print Recipe
Pin Recipe

Course Dessert

Cuisine Danish

Servings 8

Ingredients

 

• 1 ⅓ cup heavy whipping cream
• ¾ cup confectioners’ sugar
• 8 oz. semisweet chocolate (high quality, chopped)
• 7 tablespoon butter, room temperature (unsalted, European-style preferred)
• 7 oz butter biscuits (such as Leibniz or similar rectangular butter cookies)

Instructions

 

• Line a 9 x 5 inch loaf pan with non-stick foil (such as Reynolds Wrap Release) or parchment paper, ensuring enough overhang on the sides to easily lift the cake out later.
• Place the chopped semisweet chocolate in a heatproof bowl.
• In a small saucepan, combine the heavy whipping cream and confectioners’ sugar. Heat over medium heat, stirring occasionally, until the mixture just begins to simmer around the edges. Do not let it boil vigorously. Slowly pour the hot cream mixture over the chopped chocolate in the bowl. Let it sit undisturbed for a minute, then stir gently with a whisk or spatula until the chocolate is completely melted and the mixture is shiny and smooth. Let this chocolate ganache cool for about 5 minutes. Cut the room temperature butter into small pieces and add them to the chocolate mixture, stirring until the butter is completely melted and incorporated, creating a rich, smooth chocolate cream. To help it set, place the mixture in the refrigerator for 10-15 minutes to cool slightly and thicken.
• Once the chocolate mixture is ready, spread a thin layer of chocolate cream over the bottom of the prepared loaf pan. Arrange a single layer of butter biscuits neatly over the chocolate. Repeat the layering process: chocolate cream, then biscuits, continuing until all ingredients are used, ensuring the final layer on top is chocolate cream.
• Cover the top of the cake with cling wrap, pressing it directly onto the surface to prevent a skin from forming. Place the loaf pan in the refrigerator to chill overnight, allowing the cake to set completely and the flavors to meld beautifully.
• The following day, gently and slowly lift the cake out of the loaf pan using the overhanging foil or parchment paper. Invert the cake onto a serving plate and carefully peel off the lining paper. Decorate the top with whipped cream, shaved chocolate, fresh berries, or any topping you like. Cut into thick slices and serve. Enjoy this authentic no-bake Danish chocolate biscuit cake!

Keyword Chocolate Biscuit Cake, Kiksekage, No-Bake, Danish Dessert, Easy Dessert

Tried this recipe?Let us know how it was!

Tips for a Perfect No-Bake Chocolate Biscuit Cake

Creating a delicious Kiksekage is relatively simple, but a few key tips can ensure your Danish chocolate biscuit cake turns out perfectly every time. Paying attention to the details will make a significant difference in the final texture and flavor.

1. Quality Ingredients Matter: Since this is a no-bake dessert, the flavor of your ingredients really shines through. Use good quality semi-sweet chocolate; a higher cocoa percentage will give a richer taste without being overly bitter. High-fat, European-style butter (like KerryGold) will provide a superior creamy texture and flavor compared to standard American butter.
2. Room Temperature Butter: Ensure your butter is at proper room temperature. This allows it to melt smoothly and integrate seamlessly into the warm chocolate mixture, preventing any lumps and creating a homogenous ganache.
3. Don’t Overheat the Cream: When heating the cream and confectioners’ sugar, bring it just to a simmer. Over-boiling can cause the cream to separate or alter the texture of the final chocolate mixture. The goal is just hot enough to melt the chocolate.
4. Chill the Chocolate Mixture Slightly: After melting in the butter and chocolate, allowing the ganache to cool for 10-15 minutes in the refrigerator before layering helps it thicken slightly. This prevents the biscuits from floating and ensures a more stable, layered structure.
5. Layering Technique: Be methodical with your layering. Start with a thin layer of chocolate on the bottom, then place the biscuits side-by-side without leaving large gaps. Repeat the chocolate and biscuit layers, making sure to end with a generous layer of chocolate on top for a smooth finish. This technique ensures that every slice has a good ratio of chocolate to biscuit.
6. Overnight Chilling is Essential: While it might be tempting to cut into it sooner, an overnight chill (at least 8-12 hours) is crucial. This extended time allows the chocolate to fully set and the biscuits to soften just enough to become cake-like, rather than crumbly. It makes for a much easier and cleaner slice.
7. Use Non-Stick Foil or Parchment Paper: Lining your loaf pan properly is key for easy removal. Non-stick foil or parchment paper with ample overhang will make lifting the cake out effortless, preventing sticking and preserving its pristine shape.

By following these simple guidelines, you’ll be able to create a Danish Chocolate Biscuit Cake that is not only delicious but also beautifully presented, impressing everyone who tries it.

Conclusion: A Simple Delight from Denmark to Your Table

The Danish Chocolate Biscuit Cake, or Kiksekage, is a testament to the fact that some of the most delightful desserts are also the simplest to prepare. From its role as a cultural ambassador at our Girl Scout World Thinking Day event to its place as a beloved no-bake treat across Europe, this cake offers a rich history and an undeniable appeal. Its creamy, chocolatey layers interspersed with crisp butter biscuits create a textural symphony that is both comforting and sophisticated. Whether you’re making a small batch for a family treat or scaling it up for a large gathering, the Kiksekage promises ease of preparation and a truly satisfying result.

This recipe, refined with insights from wonderful Danish home cooks, provides a fool-proof method to bring a slice of Denmark right into your home. It’s a fantastic option for those who prefer no-bake desserts, need a make-ahead solution, or simply crave a rich chocolate confection without the fuss of baking. We hope you enjoy making and sharing this authentic Danish No-Bake Chocolate Biscuit Cake as much as we did. It’s more than just a dessert; it’s a sweet connection to a beautiful culture and a reminder of the simple joys that food can bring.