Prep 30 mins
Cook 3 hrs
Perfect for the holiday season! Time is estimated and includes chilling time.
- 14 ounces crumbled chocolate cake (about 3 cups)
- 1 1⁄2 cups heavy cream, divided
- 2 3⁄4 cups chocolate chips, divided
- 1⁄4 cup butter, cut into small pieces
- 1⁄2 cup packed brown sugar
- 2 egg yolks
- 1⁄2 teaspoon vanilla extract
- 1⁄2 cup shredded coconut
- 1⁄2 cup chopped pecans
- 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.
- 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”.
- 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.
- Set aside the second half of the ganache for later use.
- 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.
- 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.
- 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.
- 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.
- 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.