Prep Time: 30 minutes
Total Time: 30 minutes
- 14 ounces crumbled chocolate cake (about 3 cups)
- 1.5 cups heavy cream, divided
- 2.75 cups chocolate chips, divided
- 1/2 stick (4 tbsp) butter, cut into small pieces
- 1/2 c packed brown sugar
- 2 egg yolks
- 1/2 tsp vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans
1. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Place the crumbled cake into a large bowl and set aside. Place the chocolate chips into a small heat-safe bowl and set aside.
2. Pour 1 cup of cream into a small saucepan and heat it over medium heat until simmering. Bubbles should form around the edges of the pan, but do not allow the cream to come to a full boil. Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate. Whisk the chocolate and cream until the mixture is smooth, glossy, and liquid—this is your “ganache.”
3. Pour half of the ganache over the crumbled cake and quickly stir to evenly coat the cake. Scrape the cake into the prepared 9x9 pan and press it gently into an even layer. Place the cake into the refrigerator to set while you prepare the second layer, and set aside the second half of the ganache for later use.
4. Place the egg yolks in a small bowl and set nearby. Combine the butter, 1/2 cup of cream, and the brown sugar in a small saucepan over medium heat, stirring until the butter and sugar are melted. Heat the mixture almost to boiling, stirring occasionally.
5. Once the hot cream mixture is almost boiling, pour 1/2 cup of it into the egg yolks and whisk vigorously. Slowly pour the yolk mixture back into the hot cream, stirring constantly, and reduce the heat. Whisk constantly until it is thickened, but do not allow it to boil. Once thick, remove the pan from the heat and stir in the coconut and pecans. Allow it to cool for 10 minutes at room temperature.
6. Once the coconut-pecan topping has cooled to room temperature, pour it on top of the cake mixture and smooth it into an even layer.
7. Stir the remaining ganache to ensure it is liquid and easy to pour. If necessary, reheat it in the microwave for 10-15 seconds so that it is smooth and flows freely. Pour the ganache on top of the coconut-pecan layer and spread it into a smooth, even layer.
8. Refrigerate the fudge to set all of the layers, at least 3 hours or overnight. To serve, cut the fudge into 1-inch squares and place in paper candy cups. For best taste and texture, allow the fudge to sit at room temperature for 20 minutes before serving. Store fudge in an airtight container in the refrigerator for up to 12 days.