This is a recipe for a very famous and traditional Danish chocolate cake with vanilla biscuits. This version is actually an improved recipe compared to the old recipe where the cake was based on cocoa powder and coconut oil (palmin). This version is based on dark chocolate and butter which we think makes the cake even better.
In Danish this cake is called Kiksekage which directly translated means Biscuit Cake. In Denmark this cake was very popular in the 70’s and 80’s. Today, the cake is not the most popular cake anymore. However, almost every Dane knows it and if they grew up in the 70’s to 90’s they properly have had it many times in their childhood. This is at least the case for us.
Traditional recipe for Danish Kiksekage also known as Danish Chocolate Biscuit Cake. This is a non-bake cake which is super delicious. If you are looking for a recipe for a real traditional Danish cake, this is it.
Prep Time: 30mins
Cook Time: 6hrs
Total Time: 6hrs 30mins
- 225 g butter
- 450 g dark chocolate (50-60 %)
- 1 1/2 dl icing sugar
- 3 egg yolks
- 1 pack squared vanilla biscuits (about 25-30 biscuits)
- Melt the butter in a small sauce pan.
- Remove the sauce pan from the heat and add the chocolate.
- Stir in the mixture until all the chocolate is melted.
- Add the icing sugar and egg yolks and stir until the mixture is nice and smooth.
- Line a rectangular bread/loaf pan with plastic wrap film.
- Pour a thin layer of the chocolate mixture in the bottom of the pan.
- Cover the chocolate with a layer of biscuits, and then add another layer of the chocolate.
- Continue until you don’t have any more chocolate.
- Remember to finish off with a layer of chocolate.
- Cover the bread pan with some aluminum foil and place it in the fridge for minimum 6 hours.
- The chocolate should become solid.
- Take the chocolate cake out of the fridge 10-15 minutes before serving it – then it is easier to cut.