This fun and easy no-bake “cake” was invented because of the Passover restriction on leavening agents, which makes baking tough. It only has three ingredients, and it takes about 10 minutes to prepare. It requires no baking because it sets in the refrigerator. I know the kosher wine sounds like a bizarre ingredient, but combined with the matzo and chocolate the wine flavor is very mellow. The alcohol content in the sweet kosher wine is very low; to make it more kid friendly, you can substitute kosher grape juice. The texture of the finished product is somewhere between a candy bar and a chocolate truffle cake. Use pareve bittersweet chocolate to keep this pareve, and eggless matzo with pareve chocolate to keep it vegan.
Kids can easily help with this recipe. Once the melted chocolate has cooled slightly, there is nothing hot to burn little fingers. A word of warning: melted chocolate likes to get on fingers, clothes, the tabletop, etc. Prepare to get a little bit messy! I like to line my table with parchment paper or newspaper before starting to keep things neat.
Recommended Products:
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.
Easy No-Bake Chocolate Matzo Cake
Ingredients
- 21 ounces chocolate bars
- 7 matzo squares
- 1 small bottle sweet kosher wine or grape juice
Instructions
- In a double boiler or the microwave, melt the chocolate bars till smooth.
- Pour sweet wine or grape juice into a shallow baking dish or pan. Soak the matzos for 45-60 seconds until they’ve absorbed some of the wine or juice. Don’t let them soak too long, or they’ll get mushy and fall apart! Remove matzos from liquid.
- Place one moistened matzo in the center of a small tray or plate. Using a spatula, spread the matzo generously with melted chocolate, covering the whole surface of the matzo.Place one moistened matzo in the center of a small tray or plate. Using a spatula, spread the matzo generously with melted chocolate, covering the whole surface of the matzo.
- Take another matzo and layer it on top, then spread it with chocolate. Repeat the process until you have seven layers of chocolate matzos. Put an extra thick spread of chocolate on the top layer.
- Place the layered cake in refrigerator and let it set for about an hour, or until chocolate has hardened. After the chocolate has set, store the cake at room temperature. Use a sharp knife to cut and serve. Feel free to dress up the cake however you’d like. Some people add whipped cream and nuts. If you want a taller, thicker cake, feel free to add more layers. The thicker the cake, the longer it will take to set in the refrigerator.
Nutrition
I have been baking for years I never had something fail on me the way this one did..And a no-bake matza cake to boot! I followed the directions which were really no-brainer easy.. it turned out dry and hard as a rock! what is this supposed to be hard and dry? What did I do wrong?? Thanks, Pam S
Hi Pam, I am going to revisit this recipe next Passover – honestly it’s been years and years since I made it, it probably needs to be retested and updated. Sorry it didn’t turn out better for you!
I am intrigued with your recipe for No-Bake Chocolate Matzo Cake. I am confused however about what quantity and type of chocolate to use.
21 oz chocolate bars? How many of these bars do I purchase?
Hi Susan, Tori’s assistant Ashley here. Sorry for the confusion. The recipe requires 21 oz of chocolate. We used chocolate bars, so you just need enough that would give you this total amount.
Tori,
This is delish!
For years I’ve been searching for a recipe for something that looked like this at a Jewish folk festival in Pittsburgh. I was pretty sure there was cream cheese in the recipe as well as matzah. The filling had a cream cheese consistency and closely resembled chocolate cheesecake. Do you know if such a recipe exists?
I made this recipe several years ago for Passover. It was a huge success. I’m doing it this year too. Thanks for the awesome chocolate “cake” recipe.
Hi. Big question: What kind of chocolate? baking or regular? and dark or semi-sweet? Thank you very much
Marina
I have used both semisweet and dark chocolate with good results. Even milk chocolate will work if you don’t mind the dairy.
Hi..!! Can this be made without wine? If so, what would you suggest as a substitution? Thanks..!!
Hi Sarah, yes you can use grape juice. Enjoy!