Matzo Chocolate Icebox Cake (Print-Friendly Version)
Matzo, creamy ganache, and whipped cream layered for an easy celebratory treat—chilled until perfectly soft.
# What You'll Need:
→ Whipped Cream
01 -
480 ml cold heavy cream
02 -
30 g confectioners' sugar
03 -
5 ml pure vanilla extract
04 -
2.5 g ground cinnamon
→ Chocolate Ganache
05 -
510 g chocolate chips
06 -
360 ml heavy cream
→ Assembly
07 -
8 large matzo crackers
08 -
Chocolate shavings, for garnish
# How to Make It:
01 -
In a large mixing bowl, combine cold heavy cream, confectioners' sugar, vanilla extract, and ground cinnamon. Using a hand mixer or stand mixer with the whisk attachment, beat mixture until soft peaks form.
02 -
Place chocolate chips in a large heatproof bowl. In a small saucepan over medium heat, bring heavy cream to a simmer. Immediately pour the hot cream over the chocolate chips. Let stand for 10 minutes, then whisk until the ganache is smooth and fully combined.
03 -
Set a cooling rack inside a sheet pan. Place one matzo cracker on the rack. Spread a thin layer of chocolate ganache over the cracker, then top with whipped cream. Repeat layering with remaining matzo, ganache, and whipped cream until all whipped cream is used.
04 -
Pour remaining ganache evenly over the entire assembled cake, ensuring all sides are coated. Garnish with chocolate shavings. Transfer to a serving plate and refrigerate for approximately 4 hours or until the matzo layers soften to a cake-like consistency.
# Additional Tips:
01 -
For a neater presentation, use an offset spatula to smooth each ganache and whipped cream layer.
02 -
Ensure matzo sheets are handled carefully to prevent cracking during assembly.