Chocolate Mousse Matzo Cake

I have wanted to try this recipe for a long time.. finally did yesterday & wow! it is delicious! There is a tip if you do not celebrate Passover & do not have matzo just below the picture of the cookbook!

The recipe is from one of my favourite cookbooks TRADITIONAL JEWISH BAKING BY CARINE GOREN I have made several recipes from this book and have posted them on this blog…they always work and are delish

Here us a link to this book on Amazon if you want to purchase it! ( I am an Amazon associate so will get some $ from purchases made through this link)

***If you do not celebrate Passover and do not have matzo … this is so good you could go buy a box! I was trying to think of something else one could use in place of the matzo so probably cookies would work.. a vanilla biscuit that is square so they line up closely & one would have to put this into a plastic wrap lined 8 x 8 pan. Just lay the cookies out close together, and use the same directions for the rest of the recipe!

This was messy & when I put it into the fridge to chill the mousse leaked out but then I just trimmed the edges & it looks great.

Here is the recipe.. I did not change it from the book which I usually add a bit of my own but not this time… if you want you could always dip the matzo or cookies into coffee with a bit of liquor added maybe … but not too sweet.. and of course Kosher for Passover…

Here is the recipe


11 oz dark chocolate, broken into pieces

2 cups whipping cream

1 cup black warm coffee ( not hot)

5 matzos


a serving plate or a 8×8 dish lined with plastic wrap for easy removal of this cake. If you want to serve this from the pan you do not have to line

  1. Melt the chocolate & 1 1/4 cup of the whipping cream in the microwave & then mix well until it is smooth. Set aside to cool. Remove 1 cup of this chocolate mixture for the icing
  2. Beat the remaining 3/4 cup of whipping cream into soft peaks
  3. Pour the coffee into a wide dish with sides… I used a baking sheet & that worked great!
  4. When the chocolate is cool fold the whipped cream into it until combined
  5. Now, dip one matzo board into the coffee for abut 30 seconds, turn it over & dip the other side in.
  6. Place that matzo board onto whatever you are using to build this cake.
  7. Spread 1/4 of the chocolate mousse filling evenly over the matzo board spreading to close to the edges
  8. Continue with the rest of the matzo boards and mousse ending with one last matzo board.
  9. Pour the reserved chocolate over the top spreading out to ice the top
  10. Chill until set in the fridge at least 4 hours. I left mine overnight then tasted it for breakfast! YUM
  11. I tried the ragged edges & it looks wonderful!


matzo in the coffee
you can see the mousse squishing out !
before chilling
the next morning… cutting off the edges

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