As a child I didn’t like the traditional Matzo cake that was served as a dessert after the Seder in Passover. I didn’t like the wine taste and the “chocolate” cream that contained no chocolate, but just cocoa and shortening, and all-in-all it wasn’t such a good dessert to my taste.
As the years went by, I tasted other versions to this traditional cake, and began to like it a bit. It still isn’t my preferred dessert in Passover, but I won’t say no to a piece of matzo cake now.
This is my version to this cake, with 4 layers of matzos dipped in milk and coffee (optional) and filled with generous layers of chocolate cream that is almost in mousse texture. It’s super easy to make and will make a great cake this holiday.
Traditional Chocolate Matzo Cake
For the matzo:
- 240 ml. (1 cup) milk
- 2 tsp. instant coffee optional
- 2 tbsp. boiling water optional
- 4 matzos
For the chocolate cream:
- 125 ml. (1/2 cup) whipping cream
- 250 grams dark chocolate finely chopped
- 250 ml. (1 cup) whipping cream, very cold
- 50 grams shaved white chocolate
In a flat dish (one that would be convenient to dip in the matzos), put milk. If desired, mix coffee and water separately until dissolved and add into the milk, which will also give a delicate taste of coffee to the cake.
Dip each matzo in the mixture and for 1-2 minutes.
Drain from the liquid and place on a serving plate or tray.
Chocolate cream: heat the cream to a simmer.
Add in chopped chocolate, wait about a minute and whisk until you get a uniform and shiny ganache.
Cool the ganache for 10 minutes at room temperature.
In a mixer bowl, whip the cold cream (250 ml.) until very stable cream is formed.
Fold the whipped cream into the ganache until you get a uniform chocolate cream in the texture of a stable mousse.
Assemble the cake: place a layer of matzah as a base and spread about 1/4 of the cream in a uniform layer. Place another matzah on top, another 1/4 of the cream, and so on until you finish the matzos and the cream. Spread the top layer of the cream also on the edge of the cake as well.
Cool in the refrigerator for at least 2-3 hours until set.
Garnish with grated white chocolate and serve.
- Keep the cake in a closed container for up to 5 days, but it is at its best for two to three days after preparation.
- You can decorate the cake with chopped nuts, ground coconut or anything else you like.
- The coffee, as stated, is absolutely not obligatory, and it is certainly possible to make the cake with milk only.
- You can add extra flavors to the cream - cinnamon, chili, coffee, vanilla or any other flavor you like.
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