Even if you’re not familiar with Jewish traditions, you’ve probably heard of matzoh, the unleavened bread eaten during Passover. While it holds cultural significance, many agree it’s not the tastiest. That’s where the modern tradition of transforming it into more enjoyable dishes, often with chocolate and sugar, comes in.
Second only to matzoh toffee (seriously addictive!), this matzoh icebox cake steals the show at any celebration, Passover or not. It’s a breeze to make and tastes just like tiramisu, with less than half the effort.
Matzoh Icebox Cake
Ingredients
FOR THE WHIPPED CREAM
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
FOR THE CHOCOLATE GANACHE
- 3 cups chocolate chips
- 1 1/2 cups heavy cream
FOR THE CAKE ASSEMBLY
- 8 large matzoh crackers
- Chocolate shavings for garnish
Instructions
- Step 1: Make whipped cream by combining heavy cream, powdered sugar, vanilla, and cinnamon. Beat until soft peaks form.
- Step 2: Make ganache by placing chocolate chips in a bowl and pouring hot cream over them. Let sit, then whisk until smooth.
- Step 3: To assemble the cake, place a matzo cracker on a cooling rack inside a sheet pan. Spread ganache and whipped cream on top. Repeat the process with additional crackers.
- Step 4: Pour extra ganache over the icebox cake, covering all sides. Top with chocolate shavings. Refrigerate until the cracker layers soften to become cake-like, about 4 hours. Enjoy the delightful matzoh creation!