Danish Chocolate Biscuit Cake for Thinking Day

Every year our Girl Scout troop participates in World Thinking Day, an event where troops get together to discuss different countries and honor the fact that Girl Scouts is a global organization. In late February, each troop is assigned a country which they represent with a presentation and a recipe.

Biscuit Cake

Our country this year is Denmark, and we are having so much fun!

Denmark Presenation

Picking one recipe was tough because there are so many great Danish recipes. At one point our plan was to go with “Aeblekage” a simple dessert made with crumbs and applesauce, but in the end we decided to make something a little easier to divvy up between 200 Dixie cups. We are going to make “Kiksekage” or  “Chocolate Biscuit Cake”, a no-bake recipe where you layer squares butter cookies in a matrix of chocolate, butter and (depending on the recipe) eggs and/or cream.

Danish Biscuit Cake

My plan at first was to use the recipe on the Lurpak butter website which calls for pasteurized eggs. Since I couldn’t find Danish butter anywhere in Austin, I tested Lurpak’s recipe using KerryGold Irish butter. I was ready to introduce that recipe to the girls when last night I stumbled upon an even better one on a blog called My Danish Kitchen. Gitte had adapted the European pan size to the standard American 9×5 loaf and specified the type of butter cookies, which in this case were Leibniz which are pretty easy to find.  Most importantly, she swapped out the raw eggs for cream.  Not that there is anything wrong with pasteurized or “Safe Eggs”, but I liked the smooth, silky, texture of the cream based ganache a little better.

Though I’ve only made a “mini” version using one of my tiny 3×5 inch loaf pans, Gitte’s recipe was perfect and I’m looking forward to scaling it up to 200 servings this weekend.  The girls in our troop have stated that they do NOT like dark chocolate, but I  their Thinking Day dessert might change their little fourth grade minds.

Here’s the adapted version of Gitte’s from My Danish Kitchen and a Danish web site called madgal.dk.  If you happen to have a tiny 3×5 loaf pan (perhaps you bought one so you could bake from Small Batch Recipes for Chocolate Lovers!), just make 1/4 of what’s below.

Danish Chocolate Biscuit Cake for Thinking Day
Prep time
Cook time
Total time
Danish Biscuit Cake is also a German specialty called Kekstorte
Recipe type: Dessert
Serves: 8
  • 1 1/3 cup heavy whipping cream
  • 3/4 cup confectioners’ sugar
  • 8 oz. semi-sweet chocolate
  • 7 tbsp butter (at room temperature) -- I used European style regular salted butter (KerryGold)
  • 7 oz butter biscuits (ex. Leibniz)
  1. Line a 9 x 5 inch loaf pan with non-stick foil (Release).
  2. Place the chocolate in a bowl.
  3. Combine whipping cream and confectioners’ sugar in a small saucepan and bring to a simmer over medium heat, stirring occasionally. Slowly pour the hot cream mixture over the chopped chocolate. Stir the mixture until shiny and smooth. Let cool for 5 minutes. Cut butter into small pieces and add to chocolate mix, stir until completely melted. Place mixture in refrigerator for 10 minutes to cool. Cover bottom of loaf pan with chocolate, then place a layer of biscuits, repeat chocolate, biscuit, ending with a layer of chocolate.
  4. Cover the top of chocolate with cling wrap and place in refrigerator overnight. The following day gently and slowly lift the cake out of the form.
  5. Invert cake onto a plate and slowly peel off parchment paper. Decorate top with whipped cream or shaved chocolate (whatever you like). Cut into slices.

Related posts:


  1. says

    Looks great. I am saving this. I love that it is no-bake!

  2. says

    Steph, I forgot to mention that the crackers get soft. I’m glad I used a fairly sturdy cracker like the Leibniz which soften to a nice texture. I’m interested in what would happen with shortbread or graham crackers.

    Corinne, my mini version does seem to have more chocolate. The original version uses 7 oz of cookies so there are actually a lot of cookies. I kept mine with only 3 layers of cookies because that made it easier to slice into samples.

  3. says

    Wow. All I can say is wow! I think that recipe has just about every ‘food group of decadent deliciousness!’

    For some reason, the presentation link didn’t work.

    Girl Scouts do such cool and educational stuff nowadays!

  4. Jennifer says

    That looks delicious! Sadly, even though I am 1/2 Danish, I’ve never made any Danish recipes, other than, well, danishes, and I’m not sure if those are really Danish, LOL.

  5. says

    Mary, it was really good! It reminded me of a Tiffin but in cake form.

    Thanks for letting me know about the link. It was actually just a broken image file. Image is fixed.

  6. says

    This looks like yummy fudge covered cake and not too time consuming to make! Right up my alley!
    Unrelated to this post: Fuzz is becoming quite the video star! I’d be so nervous I’d forget everything!

  7. Sarah says

    This looks so yummy, it almost reminds me of an icebox cake with the flavors reversed:) If I don’t have Leibniz cookies available, are there any other cookies you’d recommend?

  8. says

    Yummy and simple. Quite the big undertaking there for you though. Looks like Emma is doing a great job helping. I just finished a big ol’ poster project with Parker doing an oral report on someone famous. He picked the actor, Rupert Grint, who plays Ron in Harry Potter. Next week he has to dress like him and give the report.

  9. says

    What a great idea — these look so good. They remind me of Cadbury shortbread cookies (covered in chocolate) that aren’t available here any more. I used to stack them up and they looked just like this. But I know these are much better with that wonderful ganache.

  10. Em says

    WOW-I’ve been following your blog for over a year and couldn’t believe it when I saw that you posted a Danish dessert recipe! I’m from the US, but I’m studying in Denmark for the year, and am enjoying learning about the different baking methods they have here, so I loved reading this post 🙂

  11. says

    i’m so glad you picked this! I am half danish. My mothers’ side of the family (her father) came over to washington state from denmark back in the 1900’s. Back then it was very hard for her to come over, she had to study english for a year, take many tests and then get permission to come over. Obviously she did (if she didn’t I would not be here). ha. I want to learn more about her and her voyage over here…at some point I should.
    So, the biscuit cake looks so good.

  12. cindy says

    Its been a while since you posted this but I saw on the news that Prince William asked for a biscuit cake for his wedding reception. Sounds like the same kinda of cake as this one. I might have to make this for tomorrow.

  13. says

    I just came across your web site and I am thrilled that you and your Girl Scouts enjoyed the Danish Kiksekage. My husband does some Blacksmithing work with the Boy Scouts from time to time and I think it’s so great to get the kids involved in different projects.

  14. Gillian Saunders says

    I just found your recipe and I’m a leader of a Brownie Troop that has chosen Denmark for the next Thinking Day. I go to Denmark a lot for work and I love the country. I have not had this type of cake there and hadn’t heard of it. So I am glad I found your recipe. I needed an easy no-bake recipe for our food giveaway at Thinking Day. I will definitely be using this! We will also be doing a Danish Folk Dance as our troop performance for the day. It will be a great event.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: