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1
Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
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2
Place the crumbled cake into a large bowl and set aside.
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3
Place the chocolate chips into a small heat-safe bowl and set aside.
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4
Pour 1 cup of cream into a small saucepan and heat it over medium heat until simmering.
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5
Bubbles should form around the edges of the pan, but do not allow the cream to come to a full boil.
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6
Pour the hot cream over the chopped chocolate and let it sit for one minute to soften the chocolate.
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7
Whisk the chocolate and cream until the mixture is smooth, glossy, and liquid; this is your ganache.
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8
Pour half of the ganache over the crumbled cake and quickly stir to evenly coat the cake.
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9
Scrape the cake into the prepared 9x9 pan and press it gently into an even layer.
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10
Place the cake into the refrigerator to set while you prepare the second layer.
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11
Set aside the second half of the ganache for later use.
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12
Place the egg yolks in a small bowl and set nearby.
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13
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.
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14
Heat the mixture almost to boiling, stirring occasionally.
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15
Once the hot cream mixture is almost boiling, pour 1/2 cup of it into the egg yolks and whisk vigorously.
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16
Slowly pour the yolk mixture back into the hot cream, stirring constantly, and reduce the heat.
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17
Whisk constantly until it is thickened, but do not allow it to boil.
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18
Once thick, remove the pan from the heat and stir in the coconut and pecans.
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19
Allow it to cool for 10 minutes at room temperature.
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20
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.
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21
Stir the remaining ganache to ensure it is liquid and easy to pour.
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22
If necessary, reheat it in the microwave for 10-15 seconds so that it is smooth and flows freely.
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23
Pour the ganache on top of the coconut-pecan layer and spread it into a smooth, even layer.
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24
Refrigerate the fudge to set all of the layers, at least 3 hours or overnight.
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25
To serve, cut the fudge into 1-inch squares and place in paper candy cups.
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26
For best taste and texture, allow the fudge to sit at room temperature for 20 minutes before serving.
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27
Store fudge in an airtight container in the refrigerator for up to 12 days.
