Chocolate-Matzo Layer Cake

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Prep Time 30 minutes
Cook Time 5 minutes
Chill time 12 hours
Total Time 12 hours 35 minutes
Servings 8


  • 1 medium saucepan
  • 1 large glass bowl
  • Hand mixer
  • 2 9×13 inch sheet pans



  • In a medium saucepan, combine the chopped truffles and 1¼ cups heavy whipping cream. Stir chocolate and cream over medium heat until combined, about 3-4 minutes. Remove from heat and allow to cool to room temperature. Reserve about 1 cup of the chocolate mixture for the frosting.
  • Brew the coffee to your preference. A darker brew will result in a stronger coffee flavor. Set 1 cup aside to cool.
  • Next, in a large glass bowl add the remaining whipping cream. Using a handheld mixer, beat the cream until heavy peaks form. Add in the chocolate mixture and gently fold until well incorporated.
  • Pour the cooled coffee into a 9×13 inch sheet pan. Take a sheet of matzo and gently dip into the coffee. Take the coffee-soaked matzo and place it on another 9×13 inch sheet pan lined with parchment paper. Top the matzo with about ¼ cup of the chocolate mixture. Repeat the process four more times. End the layering with matzo and top with the reserved chocolate mixture.
  • Cover the sheet pan with plastic wrap and refrigerate overnight. Slice and serve the next day.
Author: Lauren Grier
Course: Dessert
Cuisine: Jewish
Keyword: chocolate
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Lauren is a self-proclaimed foodie, recipe developer, photography lover, cookbook author, and world traveler. On her blog The Curious Plate, she shares unique recipes, travel experiences, and local recommendations from her home town in Denver, Colorado. Her style is all about "embracing curiosity," and she likes to treat her kitchen as her playground when creating fresh, flavorful, and adventurous recipes.

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