My Aunt Ayala made this no-bake chocolate matzah cake every Passover and I couldn't wait to eat it. Years ago I asked her how she made it and couldn't believe the simplicity in her amazing recipe! This is a wonderful Passover treat the entire family will enjoy. Of course I made mine gluten-free, but if you're not gluten-free, by all means use regular matzah.
Add wine to a square dish. Soak 1 matzah square for 1 minute until softened by not mushy.
Carefully remove soaked matzah square and put it onto a square serving platter. Add a thin layer of chocolate frosting to the soaked matzah square. Work in batches until all matzah is covered with chocolate frosting.
Use excess chocolate frosting to coat the sides of the cake, then place cake in your fridge for 2 hours or overnight. Cut carefully and serve. Cake is best when served cold.
You may find it difficult to spread the frosting on each layer of wet matzah. Go slow and take your time. The red wine will make the matzah slippery, but with a little effort, the frosting will spread nicely on all over. To get a nice, smooth top layer, refrigerate the cake before adding top layer of frosting. Once the cake is cold, the frosting will spread more easily.