Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 10 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 16 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 19 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

Matzo Icebox Cake

Blossom Lady
Apr 18, 2021 09:54 AM
Matzo Icebox Cake

This is a super simple and amazing chocolate cake! While most people opt to layer the soaked matzos with straight-up ganache, melted chocolate, mousse, or pudding, I took inspiration from the iconic black and white cookie, which boasts the perfect balance of chocolate and vanilla and looks visually striking, too. So I soaked my matzos not in wine but in warm milk, and then layered them with ganache and lots of vanilla-scented whipped cream. The result is otherworldly.

You’ll assemble this cake directly on the platter you’ll serve it on, which makes it look impressive yet fun, with its tall stature, perfectly square shape, and “naked” look, in which every layer of cream and chocolate is visible in all of its oozy, drippy glory. The whole shebang gets popped in the fridge post-assembly for at least eight hours (and up to 24) to set up, making this a make-ahead dessert of the finest caliber. The matzos never transform into something quite as pillow-y and spongy as cookies and graham crackers do when layered in an icebox cake, but the little chew they retain is wonderful with the soft, creamy textures of the whipped cream and chocolate.

Yes, the cake is large, as it calls for an entire box of matzos, but it lasts for three days once sliced, and leftovers are superb. Or you can halve it or freeze the leftovers, but the cake will get eaten — I guarantee it.


For the milk chocolate ganache:

  • 20 ounces milk chocolate, coarsely chopped (about 4 cups)
  • 1 1/4 cups heavy cream
  • 3/4 teaspoon kosher salt

For the vanilla whipped cream:

  • 1 quart (4 cups) cold heavy cream
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla extract

For the milk soak:

  • 2 cups whole milk
  • 1 (10-ounce) box matzo crackers (9 sheets)
Prep Time:
35 minutes
Cook Time:
0 minutes
Total Time:
35 minutes
Add to bookmarks
Assign tags
No comments