Keto Chocolate Matzo Layer Cake
A rich layered dessert that transforms humble matzo into an elegant cake. Coffee-soaked matzo sheets alternate with silky dark chocolate mousse, creating a texture reminiscent of tiramisu but with Passover-friendly ingredients. The overnight chilling allows the matzo to soften while the chocolate sets, resulting in clean slices of this indulgent treat. Perfect for Passover celebrations or any time you want an impressive no-bake dessert that combines Jewish tradition with sophisticated flavors.
Ingredients
- 3 ¼ cups dark chocolate, chopped
- 2 cups heavy cream, divided
- 1 cup coffee, warmstrong black tea1:1caffeine-free
different flavor profile
- 5 matzo sheets
Instructions
- 1
Combine dark chocolate with heavy cream in microwave-safe bowl and heat until melted, then whisk smooth and cool to room temperature
- 2
Set aside 1 cup of chocolate mixture for frosting
- 3
Beat remaining heavy cream to soft peaks and fold into chocolate mixture
- 4
Pour coffee into wide flat tray and dip each matzo sheet for 30 seconds per side
- 5
Layer coffee-soaked matzo and chocolate mousse alternately on serving tray, ending with matzo layer
- 6
Cover top matzo layer with reserved chocolate frosting
- 7
Cover with plastic wrap and refrigerate overnight
- 8
Cut into squares and serve cold
Tips
Use good quality dark chocolate for the richest flavor and smoothest texture in your mousse layers.
Don't oversoak the matzo - 30 seconds per side is enough to soften without making it mushy.
Chill overnight for best results as this allows the layers to set properly and flavors to meld.
Good to Know
Refrigerate covered for up to 3 days
Must be made at least 8 hours ahead for proper setting
Serve chilled, cut into clean squares with sharp knife
Common Mistakes
Don't overheat chocolate or it may seize - use short microwave bursts
Avoid oversoaking matzo to prevent mushiness in final cake
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor profile
FAQ
Can I make this without a microwave?
Yes, melt the chocolate and cream in a double boiler over simmering water, stirring constantly until smooth.
How long does this cake keep in the refrigerator?
The cake stays fresh for up to 3 days when covered and refrigerated, though it's best within the first 2 days.
Can I freeze this chocolate matzo cake?
Not recommended as the texture of the matzo and cream layers changes significantly when frozen and thawed.