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 simple, no-bake dessert that layers crispy matzo crackers with rich chocolate ganache and fluffy whipped cream. After chilling, the matzo softens into a cake-like texture, creating a unique treat that’s perfect for holiday gatherings or any special occasion.

A layered dessert with about eight thin layers visible, alternating between light beige meringue and dark brown chocolate cream, stacked inside a white square dish. The top layer is covered with a smooth, dark chocolate glaze sprinkled with fine chocolate shavings, some of which spill over the sides. The meringue layers are slightly crisp-looking, with a rough texture, and the chocolate layers appear thick and creamy, filling the gaps. A large section is cut out, showing the texture contrast between crunchy meringue and creamy chocolate. The dish sits on a white marbled surface with a soft geometric light blue background. 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 the 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 fitted with a whisk attachment until soft peaks form.

Step 2: Prepare the chocolate ganache by placing the 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. 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 add a layer of whipped cream on top. Repeat with remaining crackers, ganache, and whipped cream, finishing with a cracker.
Step 4: Pour the remaining ganache over the assembled cake, covering all the sides. Sprinkle chocolate shavings on top. Transfer to a serving plate and refrigerate for about 4 hours, or until the matzo softens into a cake-like texture.

Tips & Variations

For an extra flavor twist, add a teaspoon of espresso powder to the ganache mixture for a subtle mocha note.
You can substitute bittersweet chocolate chips for semisweet for a richer taste.
Chill the cake overnight for an even softer texture and enhanced flavor melding.

Storage

Store the Matzo Icebox Cake covered in the refrigerator for up to 3 days. It is best enjoyed chilled. To serve, slice with a sharp knife and let sit at room temperature for 5–10 minutes if you prefer a softer texture.

How to Serve

A tall layered dessert with multiple thin, toasted brown cake layers stacked evenly, separated by creamy white filling that looks smooth and soft. Between some layers there is a shiny dark chocolate ganache, thick and glossy, flowing slightly over the edges in the top layer. The top surface is covered with a rich, dark chocolate layer that has small cracks and a few chocolate shavings sprinkled lightly on it. The dessert is set on a white tray which sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, you can substitute coconut cream for the heavy cream and use dairy-free chocolate chips to make a dairy-free version of this cake.

How long does the matzo take to soften?

The matzo softens in about 4 hours of refrigeration, but for the best texture, letting the cake chill overnight is recommended.