Every year for Passover, my Aunt Ayala would make this wonderful gluten-free chocolate matzah cake. As a child I couldn’t get enough of it! Years ago I asked her how she made it and I couldn’t believe the simplicity of her recipe! It’s made with just three ingredients, requires no baking, and, yep, that’s just about it!
Now that I’m gluten-free, and gluten-free matzah is readily available, I figured there’s no time like the present to recreate her wonderful Passover-friendly chocolate cake. I haven’t had this cake in years… so I decided to make it. After my first bite I suddenly remembered just how much I loved it as a child. (Thanks Aunt Ayala!)
To make this recipe, you’ll need five gluten-free matzo squares. I used Yehuda brand matzah squares (affiliate link) because I like the taste. If making it for Passover, make sure your gluten-free matzah is marked Kosher for Passover. If you’re not making it for Passover, just make sure your matzah is marked “gluten-free.”
You’ll want to soak each square (one at a time) in either Kosher for Passover wine (I used Manischewitz Concord Grape) or grape juice for about 1-2 minutes until it’s a bit soggy (more like al dente soggy) but not mushy or falling apart.
On a square serving platter, place the soaked matzah, and then cover it with a thin layer of chocolate frosting. I used to use convention brands of frosting like Betty Crocker and Duncan Hines (and they are still fine to use if you are okay with the corn products) but this year at Sprouts Farmers Markets I found Miss. Jones Baking Co.’s chocolate frosting, which is certified organic and made with sustainably sourced ingredients. Plus, this frosting contains no hydrogenated oils, trans fats, or artificial colors or flavors.
If for any reason the frosting is not spreading smoothly (and this happens when the matzah is wet), simply microwave the tub of frosting for 10 seconds, mix and try again. You can continue to microwave the frosting in five second increments until it becomes more spreadable.
Continue to add the next soaked matzah square and coat it with frosting and continue to do this until the matzah is gone – five layers high (feel free to do more or less layers). The last layer should be covered with frosting on both the top and sides for a smooth finished look.
I used the entire tub of frosting to complete five layers.
Refrigerate the cake for 2+ hours or overnight. Before serving, add fruit around the edges (optional). Cut into small squares and serve.
I loved biting into this cake. The frosting is so smooth (I am definitely using Miss. Jones frosting from now on!) and the wine adds the perfect amount of sweetness.
(If you have a birthday to celebrate over Passover, you can decorate the top of the cake with fruit, sprinkles, matzah crumbs, etc. Don’t forget the birthday candles!)
- 5 GF matzah squares (I used Yehuda brand)
- 2 cups red wine or grape juice (I used red wine by Manischewitz)
- 1 jar chocolate frosting -approx. 11 oz (I used Miss. Jones Baking Company)
- Raspberries or other fruit (optional)
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Add wine to a square dish.
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Soak 1 matzah square for 1-2 minutes.
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Gently remove soaked matzah square and put it onto your serving platter.
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Put a new matzah square in the wine to soak while you prepare the frosting layer.
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Gently spread the chocolate frosting over the top of the soaked matzah. Take your time and make it look pretty. If the frosting is difficult to spread on the wet matzah square, microwave the frosting tub for 10 seconds and then try spreading it again.
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After next square has soaked for 1-2 minutes, add it on top of the frosting-topped square and then frost it as well.
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Continue to repeat this layering until all the matzahs have been added to the pile.
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Use the remaining frosting to cover the sides as much as possible.
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Refrigerate for 2 hours or overnight to allow frosting to set.
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Just before serving, add fruit to the perimeter of the cake (optional)
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Cut into squares with a sharp knife and enjoy!