Chocolate-Matzo Layer Cake
Recipe adapted from Tasting Table: https://www.tastingtable.com/686376/matzo-passover-chocolate-cake-recipe/
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2¼ cups heavy cream, divided
1¾ cups (11 ounces) chopped dark chocolate
heavy pinch salt
1 cup warm coffee
5 matzo sheets
Heat 1¼ ups of the heavy cream in a small pot until about to simmer. Meanwhile, place the chopped chocolate in a heatproof bowl. Add a pinch of salt. Pour the hot heavy cream over the chocolate and whisk to combine. Once the ganache is smooth and shiny, set aside and let cool to room temperature. Separate 1 cup of the ganache for the topping and set aside.
Whip the remaining 1 cup cream to medium peaks. Gently fold in the cooled chocolate ganache until fully.
Pour the coffee into a large, shallow dish with enough surface area to dip the matzoh. Working with one piece at a time, dip the matzoh into the coffee, submerging it for about 30 seconds on each side. Let the excess coffee drip off and arrange the matzoh on a serving platter. Spread a quarter of the chocolate mousse on the matzoh leaving about ¼ inch edge for any cream that squeezes out as you layer the matzoh. Repeat the process until you have layered all of the matzoh. Spread the reserved ganache over the top matzoh. Cover the cake with plastic wrap and place into the refrigerator overnight.
To serve:
Cut into squares and serve cold. You can serve topped with a little whipped cream or extra chocolate ganache if you have any on hand.