Matzo Chocolate Icebox Cake

Matzo icebox cake is my secret for turning humble matzo into a show-stopping dessert everyone raves about. It is easy enough for a weeknight but decadent enough for Passover or any spring celebration It layers crisp crackers with billowy whipped cream and rich chocolate ganache which together transform into something surprisingly close to tiramisu with only a handful of steps

I first made matzo icebox cake for my family’s Passover dinner one year when I was low on time and patience for fussy desserts The reaction was a chorus of happy sighs and chocolatey smiles Now I keep matzo in the pantry all year round just for this recipe

Ingredients

• Cold heavy cream: gives both the whipped topping and ganache their creamy texture Look for cream labeled heavy rather than whipping for best results
• Confectioners sugar: adds structure and gentle sweetness to the cream The fine texture melts in smoothly
• Pure vanilla extract: brings a warm floral base to the whipped cream Use real extract for best flavor
• Ground cinnamon: offers subtle warmth that keeps the sweetness in balance A little goes a long way
• Chocolate chips: form the base of the ganache Choose high quality semi sweet or bittersweet chips for smooth melting and rich flavor
• Matzo crackers: provide the signature crisp and lightly savory crunch “Streits” or “Manischewitz” are reliable choices Look for ones that are unbroken and fresh
• Chocolate shavings: make for a pretty finishing touch and add an extra hit of chocolate Use a vegetable peeler on a good bar of chocolate

Step-by-Step Instructions

Make the Whipped Cream

In a large chilled bowl combine heavy cream confectioners sugar vanilla and cinnamon Whip with an electric mixer or strong hand whisk just until soft peaks form The cream should mound gently on a spoon This is the base that gives the cake its classic cloudlike texture

Prepare the Chocolate Ganache

Measure chocolate chips into a heat safe bowl Heat heavy cream in a small saucepan until it just begins to bubble at the edges Immediately pour the hot cream over the chocolate chips Do not stir yet Let sit untouched for 10 minutes so the heat can gently melt the chocolate After resting whisk the mixture thoroughly until fully smooth and glossy

Layer the Cake

Set a cooling rack inside a rimmed baking sheet to catch any drips Place one sheet of matzo on the rack Spread a generous layer of ganache on top then a layer of whipped cream Each layer should be thick and even Gently add another matzo sheet and repeat the process Continue until all matzo is used up finishing with whipped cream on top

Finish and Chill

Pour any leftover ganache over the assembled cake letting it coat the top and sides for dramatic effect Decorate with chocolate shavings for a beautiful finish Transfer the entire cake carefully to a serving plate Use two wide spatulas if needed Refrigerate for at least four hours so the matzo absorbs moisture from the cream and ganache transforming into a cake like texture

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The whipped cream is always my favorite part especially when scented with cinnamon It reminds me of the first time I made this and my family could not believe something so luscious started with dry crackers My kids sneak spoonfuls of the whipped cream before it ever makes it onto the cake

Storage Tips

Leftover matzo icebox cake keeps well covered in the refrigerator for up to four days The layers get even softer over time making each slice more pudding like I sometimes make it a day in advance for the best texture

Ingredient Substitutions

You can use gluten free matzo for anyone with gluten restrictions Try dairy free whipped topping and coconut cream instead of heavy cream to make it vegan If you are out of chocolate chips chop a good quality chocolate bar into small pieces

Serving Suggestions

Serve matzo icebox cake chilled and sliced with a thin sharp knife For a spring holiday make it festive by topping with berries or a crown of edible flowers If serving on Passover double check all ingredients for kosher certification

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A Brief History

Matzo’s roots go back thousands of years and for many Ashkenazi and Sephardi families icebox cakes have become a joyful modern adaptation Growing up I remember my grandmother layering matzo with jam and coffee flavored cream This new chocolatey version bridges tradition with delicious innovation

Common Recipe Questions

→ How long should the cake chill before serving?

Chill the assembled cake for at least 4 hours so the matzo layers soften and the flavors meld together.

→ Can I use homemade whipped cream instead of store-bought?

Yes, whipping fresh cream with sugar, vanilla, and a hint of cinnamon gives better texture and flavor.

→ What type of chocolate chips work best for ganache?

Both semisweet and bittersweet chocolate chips melt smoothly and balance the sweetness nicely.

→ Can this be made in advance?

Absolutely. You can prepare the cake a day ahead and refrigerate overnight for even softer layers.

→ How should the dessert be garnished?

Finish with chocolate shavings for a decorative and delectable touch before serving.

→ Do I need to use large matzo crackers?

Large matzo crackers cover more area, but you can use smaller pieces to fit your dish if needed.