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Bubbie’s Manichevitz and Chocolate Matzo Cake

Bubbie's Manichevitz and Chocolate Matzo Cake
Prep Time
25 min
Cook Time
5 min
Yields
8 servings

My Bubbie used to make this cake for my family every Passover. My siblings and I used to get so excited for the first Seder, so we could finally dig into the layers of chocolatey deliciousness.

To carry on the tradition, I started making this luscious cake using coconut between each layer for some crunch and nuttiness. Serve this no-bake treat chilled or right out of the freezer for a tasty Passover dessert.

Looking for more ideas? Try our 10 traditional Jewish comfort food recipes.

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ingredients

4
oz bitter sweet chocolate, chopped
½
cup butter, softened
1
cup sugar
3
eggs separated
1
tsp vanilla
2
cups Manischewitz wine
8
matzo sheets
1
cup shredded unsweetened coconut
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directions

Notes

Chill in refrigerator for 30 minutes (or serve frozen).

Step 1

Melt chocolate over a double boiler on the stovetop or microwave in 10 second intervals, stirring until glossy and smooth. Set aside to cool slightly.

Step 2

Beat butter and sugar together with an electric mixer until light and fluffy, about 2 minutes. Beat in egg yolks, 1 at a time and then vanilla. Pour in melted chocolate and stir to combine.

Step 3

In a separate bowl, whip egg whites to soft peaks. Gently fold into chocolate mixture.

Step 4

Pour wine into an 8″ x 8″ baking dish. Soak 1 sheet of matzo in wine for 15 seconds then transfer to a cutting board or cake stand.

Step 5

Smear 2-3 Tbsp of chocolate onto matzo. Sprinkle 1 Tbsp of coconut over chocolate. Repeat with remaining 7 layers.

Step 6

Use remaining chocolate to cover sides of the cake. Sprinkle with remaining coconut.

Bubbie's Manichevitz and chocolate matzo cake on a cutting board
Step 7

Chill in refrigerator for 30 minutes, or serve frozen.

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