Vegan Matzah, Chocolate, and Strawberries Layered Cake for Passover

• Large plate or cake board
• Container wide enough to soak matzahs 
• Spatula
• Small saucepan
• Heat resistant bowl
• Ladle
• Pouring measuring cup
• Whisk
• Net rack
• Small knife
• Cutting board
• Serrated knife

Ingredients:

Soaking Matzahs:

• 6 matzahs
• 1/2 of non-dairy milk
• 1 cup of boiling water
• 1 tbsp of cocoa powder
• 1/2 cup of sweet kosher red wine (optional* see notes)

Chocolate filling:

• 170 g non-dairy milk
• 300 g dark chocolate
• 1.5 tbsp of maple
• 15 fresh strawberries

Chocolate glaze:

• 250 g dark chocolate
• 190 g non-dairy milk
• 2 tbsp of olive oil
• Fresh strawberries.

1. Prepare the Chocolate filling:
2. Heat up the small sauce pan with water and place the heat resistant bowl on top. Place the dark chocolate, maple and milk together in the bowl and wait for the chocolate to melt.  
3. Once the chocolate starts to melt, whisk them together, until well combined. set the chocolate aside to cool a little bit.
4. Cut the washed strawberries to thin slices.
5. The Layers: Pour the hot water, the cocoa, and the milk into a wide container and mix well. 
6. Soak the first matzah for 30 seconds and place on a flat plate.
7. using your ladle, pour 1 ladle-worth of chocolate filling on top of the matzah and spread it around until the whole matzah is well covered.
8. Place 9 slices of fresh strawberries on the chocolate-covered matzah. (1 for each potential square, so spread them all over the matzah).
9. Soak another matzah for 30 seconds and place on top of the first one, make sure the matzahs are well-aligned.
10. Spread another ladle of chocolate and spread strawberries slices.
11. Repeat these steps with all 6 matzahs. Don't place any strawberries on the top layer, we want it to stay flat.
12. Place the cake in the fridge for an hour to stabilize.
13. In the meantime, prepare the chocolate glaze:
14. Again, using a bain marie (small saucepan with water and a heat resistant bowl on top), melt the dark chocolate, the milk and the oil (if you have any chocolate filling left over, add it).
15. Whisk the chocolate to combine but not too much, we don't want any air bubbles in the mixture.
16. Glazing: (**see notes)
17. After the cake is stable, use a serrated knife to cut the cake into 9 even squares. place the squares on a wire rack, and place the rack on top of a tray or bowl. (to catch the excess glaze.
18. Transfer the glaze into a measuring cup, make sure the glaze is warm enough and liquid before glazing.
19. Pour glaze over all the sides of the squares and cover them completely. use a small spatula or a flat knife to flatten the top and then cool down in the fridge.
20. remove the small squares carefully from the rack and place on your  serving plate.
21. Decorate with fresh strawberries.
22. If you run out of glaze and haven't finished glazing, collect the chocolate from the bottom of the tray under the rack, pour it through a sieve, and use it again. If you still have too much excess chocolate glaze, collect it from the tray and use it for anything else. (chocolate covered strawberries for example :)) 
23. Enjoy!

 Notes - 

*Using the red wine is very recommended. In my opinion, it adds so much flavor and richness to the cake.

** The recipe explains how to decorate the squares to look like in the picture. Another option can be to glaze the whole cake as a whole, and cut to squares after the cake is glazed. That way the layers of the cake will be visible while serving. The cake could be served as a cake as well, and then there is, of course, no need to cut the cake at all.