Matzah has never looked so good- and colorful! Rainbow Matzah Cake with Chocolate Ganache is a fun and tasty Passover dessert for your Seder or just a random Tuesday!
I’ve said it before and I will say it again, I like matzah. Is this like Jewish confession? I like matzah nachos and I like matzah pizza and I like matzah with butter, I just do!
And of course I like Chocolate Caramel Matzah Crunch. Especially with sprinkles. It’s just the best Passover dessert (well besides flourless chocolate cake, right?) And I love how it’s fun to make (and eat) with my daughter.
Now there is a saying that the best Jewish food is brown and I have to agree. Brisket, chopped liver, challah, etc etc. Which is why I try to add in natural color where I can. Whether some fresh green herbs or vibrant beets, or the aforementioned sprinkles.
Now this matzah cake is not exactly naturally colored, but you could use natural food coloring, or if this is not your thing then move right along. But I will say when I showed my 3 year old she was in total awe and just said WOW it’s rainbow! So it’s got that going for it.
AND you can (and should) make this a day ahead of time, so that is one less thing you have to do on Seder day.
Plus you could go rogue and do some fun colors like shades of blue maybe? Your favorite sports team?
And I won’t judge you if you just leave the filling white. That totally works too. It’s a light cream cheese whipped cream betwixt matzah and topped with chocolate ganache that is just the nicest way to finish the meal.
Instead of sprinkles, you could try nuts or fruit? Go meshugena!
Rainbow Matzah Cake with Chocolate Ganache
Ingredients
Cream Cheese Whipped Cream
- 8 ounces cream cheese
- ½ cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3½ cups heavy whipping cream, cold
Chocolate Ganache
- 4 ounces semi-sweet chocolate pieces
- ½ cup heavy whipping cream
Assembly
- 1½ cups milk
- 8 pieces matzah
- ½ cup rainbow sprinkles
Instructions
- First, make the whipped cream. Beat the cream cheese, powdered sugar and vanilla extract in a large bowl with a hand or stand mixer until smooth and combined. Then add in the whipping cream and beat until stiff peaks form, about 2-3 minutes.
- Divide the whipped cream into 7 cups and add food coloring to each one (I did red, orange, yellow, green, blue, purple and pink) then mix to combine.
- Put the milk in a shallow bowl or dish large enough to fit a piece of matzah.
- Dip a piece of matzah into the milk for about 10 seconds to soften, covering it completely, shake off any excess and then place the matzah on a plate. Spread evenly with the pink frosting. Repeat with another piece of matzah in the milk, and the purple frosting, then another piece of matzah in the milk and the blue frosting, etc., until you are left with the final piece of matzah on top.
- To make the chocolate ganache, put the chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to simmer (you can also do this in the microwave, just don't let it get to a boil). Pour the cream over chocolate, then let it sit for 1-2 minutes to melt the chocolate and stir to combine and finish melting.
- Let the ganache cool slightly and pour all over the last piece of matzah and then cover with sprinkles.
- Cover lightly and refrigerate at least four hours or ideally overnight. Then slice and serve! Leftovers will keep for another 2-3 days in the refrigerator.
