An easy Passover dessert made with just 3 ingredients and 15 minutes of prep. Layers of crispy matzo, creamy dulce de leche, and a generous drizzle of chocolate. Make this easy matzo cake a day in advance to save time when you have guests over!
Spread the dulce de leche evenly over a matzo square, taking care to coat every inch but to scrape off any extra dulce de leche.
Gently place a second matzo square on top of the first one, and spread dulce de leche over it too. Repeat until you are out of dulce de leche.
In a dry microwave-safe bowl, melt your chocolate in 30 second intervals, stirring every 30 seconds. If you want a thinner melted chocolate, stir in 1 teaspoon coconut oil.
Drizzle the melted chocolate all over the top layer of the matzo cake.
Let the cake rest at room temperature (or in the fridge if you live in a hot or humid climate) for at least 8 hours, or overnight (up to 2 days is fine!).
Use a large knife to cut the matzo cake into pieces (read the blog post for nerdy diagrams showing how to cut it into 8, 9, or 16 pieces).
Notes
I recommend having 2 cans of dulce de leche on hand, just in case. This is because you might choose to make a taller matzo cake, or you might choose to make 2 shorter cakes (maybe 6 matzo layers each?). If you are making dulce de leche from condensed milk, it takes several hours to do so, so you want to make 2 cans at a time just in case you decide you need more. Read the blog post for how to make dulce de leche on the stove top or in a pressure cooker.
You can decorate this cake any way you want if you prefer not to drizzle melted chocolate over it. Top it with chocolate chips, toasted coconut, dried fruit, crushed nuts.