Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Kellerkuchen (Cellar Cake) Recipe
    Lost? Site Map

    Kellerkuchen (Cellar Cake)

    Kellerkuchen (Cellar Cake). Photo by Thorsten

    1/4 Photos of Kellerkuchen (Cellar Cake)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    Thorsten's Note:

    Kellerkuchen is a reminiscence of childhood. As a child I loved this "layered-cocoa-butter cookie-cake". My aunt Ulla has rediscovered this recipe and adapted it a little bit. I still love this easy to make and inexpensive sweet treat.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 24

    Yield:

    slices

    Units: US | Metric

    • 2 eggs
    • 5 tablespoons sugar
    • 4 1/2 tablespoons Dutch-processed cocoa powder
    • 4 tablespoons milk
    • 1 1/4 tablespoons vanilla sugar
    • 1 tablespoon instant coffee
    • 1 tablespoon dark rum
    • 1/2-3/4 lb butter cookie, rectangular (I use Bahlsen Leibniz)
    • 1/2 lb vegetable shortening, solid (see note)

    Directions:

    1. 1
      Note: cooking time is time in the fridge.
    2. 2
      Cover a 9 x 5 inch loaf pan with transparent foil.
    3. 3
      Melt vegetable shortening, but do not let it get too hot.
    4. 4
      Mix eggs, sugar, dutch cocoa, milk, vanilla sugar, instant coffee and rum until you have a homogenous mixture.
    5. 5
      Slowly add the melted vegetable shortening to this mixture. Stir the cocoa mixture until homogenous.
    6. 6
      Start filling the form with a thin layer of cocoa mixture.
    7. 7
      Place a layer of butter cookies on the cocoa mixture and cover it with another thin layer of cocoa. Repeat these steps, ending with a layer of butter cookies.
    8. 8
      Put into the fridge until firm or overnight. You can keep the Kellerkuchen in the fridge for up to one week.
    9. 9
      Remove from fridge immediately before use, turn out of form onto a serving platter, remove foil and cut into thin slices. Place cake into the fridge between servings.
    10. 10
      NOTE: A picture of Bahlsen Leibniz can be found at www.germandeli.com.
    11. 11
      NOTE: Baking for Kids. You can omit the rum and instant coffee.
    12. 12
      NOTE: The name of the cake is traced back to the fact, that it was not unusual to place the cake in the cellar (especially during the cold time of the year). Please be aware, that raw eggs are used, so keep it in the fridge. The cake is terribly filling.
    13. 13
      NOTE: the vegeatble shortening I use for this cake is solid at room tempearture. I often use the brand "Palmin" for this cake. It is made of 100% coconut oil.

    Browse Our Top European Recipes

    Ratings & Reviews:

    • on May 15, 2011

      55

      Tasty treat! I made it with just one egg, a different fat (Bisquin) and powdered sugar (150g) instead of regular. I recommend lining your pan with plastic wrap first to aid in the construction and especially in the clean-up! :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 10, 2006

      55

      I made this yesterday, but made 2 little loaf pans, leaving out the rum and coffee in one (for the kids), but including them in the other (for DH and myself). No rum on hand for that bit, but I used Grand Marnier which was very nice. Also used Petit Beurre biscuits which are very similar (if not identical) to the ones Thorsten mentions). I made 5 very thin layers of chocolate and cookie (using up 1 1/2 sleeves of cookies) and allowed the loaves to set overnight before cutting into them. My bottom layer of chocolate in the loaf pan (which became my top layer when I overturned it onto a platter) was not as set as the in-between layers, but we liked it as it was gooey and rich. A delectable treat. Rich and very satisfying. The coffee/liqueur version is definitely more adult.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2006

      55

      this tasted really good, really liked it. only problem was my chocolate never set up, i had it in the fridge for 2 days and still gooey, so it was more like sauced cookies, but that was good too!! probably was something i did, i have the same problems when i make fudge!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)

    You Might Also Like...

    View All European Recipes

    Advertisement

    Nutritional Facts for Kellerkuchen (Cellar Cake)

    Serving Size: 1 (29 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 149.5
     
    Calories from Fat 106
    71%
    Total Fat 11.8 g
    18%
    Saturated Fat 4.0 g
    20%
    Cholesterol 26.9 mg
    8%
    Sodium 30.1 mg
    1%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 0.4 g
    1%
    Sugars 4.5 g
    18%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    vanilla sugar

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites