Name: Matzo Icebox Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: Jewish
Ingredients: 2 cups cold heavy cream; 1/4 cup confectioners’ sugar; 1 tsp pure vanilla extract; 1/2 tsp ground cinnamon; 3 cups chocolate chips; 1 1/2 cups heavy cream; 8 large matzo crackers; Chocolate shavings, for garnish

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Introduction

Matzo Icebox Cake is a deliciously simple dessert that layers crispy matzo crackers with rich chocolate ganache and fluffy whipped cream. Chilled for a few hours, the matzo softens into a cake-like texture, making it a perfect treat for Passover or any time you want a no-bake, impressive dessert.

A multi-layered dessert with about seven visible layers is shown on a white rectangular plate set on a white marbled surface. The layers alternate between light beige, crisp meringue-like texture and smooth, dark brown chocolate cream. The top layer is coated with a shiny dark chocolate glaze that drips slightly over the edges and is sprinkled with fine chocolate shavings. One side of the dessert is cut out, showing the detailed texture and pattern of the meringue and chocolate layers inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cold heavy cream
1/4 cup confectioners’ sugar

1 tsp. pure vanilla extract
1/2 tsp. ground cinnamon

3 cups chocolate chips
1 1/2 cups heavy cream (for ganache)

8 large matzo crackers
Chocolate shavings, for garnish

Instructions

Step 1: Make whipped cream by combining 2 cups cold heavy cream, confectioners’ sugar, vanilla extract, and cinnamon in a large bowl. Beat with a hand mixer or stand mixer whisk attachment until soft peaks form.

Step 2: Prepare the ganache by placing chocolate chips in a large bowl. Heat 1 1/2 cups heavy cream in a small saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips and let sit for 10 minutes, then whisk until smooth.
Step 3: Assemble the cake by placing a cooling rack inside a sheet pan. Place one matzo cracker on the rack, spread a layer of ganache over it, then spread a layer of whipped cream on top. Repeat layering with the remaining matzo crackers, ganache, and whipped cream until all whipped cream is used.
Step 4: Pour the remaining ganache over the assembled cake, covering all sides. Sprinkle with chocolate shavings for garnish. Transfer the cake to a serving plate and refrigerate for about 4 hours until the matzo softens and the cake firms up.

Tips & Variations

Use bittersweet chocolate chips for a richer ganache flavor, or milk chocolate for a sweeter version.
Chill the whipped cream bowl and beaters before whipping to help it whip faster and hold its shape better.
Add a pinch of espresso powder to the ganache for a subtle mocha hint.

For a nutty twist, sprinkle toasted chopped nuts between the layers.

Storage

Store the Matzo Icebox Cake in the refrigerator, covered, for up to 3 days. It is best enjoyed chilled. When ready to serve, let it sit at room temperature for about 10 minutes to soften slightly before slicing.

How to Serve

A close-up of a layered dessert with at least six thin, golden-brown cracker-like layers, separated by thick, creamy white layers of filling. Between some of these creamy layers, there is a shiny, smooth dark chocolate layer visible. The top layer is a thick, glossy dark chocolate glaze with a few cracks and sprinkled with fine chocolate shavings. The dessert is placed on a white plate on a white marbled surface with a few chocolate crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves if made ahead and refrigerated overnight or for up to 4 hours. This allows the matzo to soften and all the flavors to meld beautifully.

Can I use something other than matzo crackers?

If you don’t have matzo, thin, crispy crackers like saltines or water crackers can be a substitute, but the flavor and texture will differ slightly from the traditional version.