Hurricane Cake Recipe 🍰🌀

Overview:

Indulge in the decadent delight of Hurricane Cake, a rich and flavorful dessert that’s perfect for special occasions or any time you crave a sweet treat. This award-winning recipe, honored by Jamie Shannon of Commander’s Palace in New Orleans, promises a symphony of flavors in every bite. Remember to savor this dessert in small slices, as its richness is truly unparalleled. Plus, it freezes beautifully, offering you the luxury of enjoying it whenever the mood strikes.

Servings: 24
Yield: 1 cake

Ingredients:

1 cup graham cracker crumbs
1 cup chocolate graham cracker crumbs
4 tablespoons butter
1 cup chocolate, melted
1 cup graham cracker crumbs
1/4 cup coconut flakes
1/2 cup pecan pieces
1/2 cup walnut pieces
2 tablespoons honey
1/3 cup butter, melted
6 ounces cream cheese
2 tablespoons unsalted butter
24 ounces confectioners’ sugar
12 ounces confectioners’ sugar
16 ounces instant coffee, prepared and cooled
1/2 cup heavy whipping cream
9 ounces confectioners’ sugar
1/4 teaspoon cream of tartar
5 teaspoons vanilla extract

Instructions:

Bottom Crust:

Preparation: Line the bottom of a 10-inch springform pan with wax paper and set aside. Preheat your oven to 325°F.
Crumb Mixture: Crush graham crackers into fine crumbs (approximately 5-6 sheets should yield about 1 cup). Mix the crumbs with 4 tablespoons of melted butter until well combined.
Press and Bake: Press the crumb mixture firmly into the bottom of the prepared pan. Bake at 325°F for 10 minutes, then allow it to cool on a wire rack.

Side Crust:

Preparation: After the bottom crust has cooled, line the sides of the pan with wax paper.
Crumb Mixture: Crush graham crackers into fine crumbs. In a separate bowl, combine the crumbs with coconut flakes, pecan pieces, walnut pieces, and melted butter.
Mix and Press: Mix the nut mixture thoroughly, then press it onto the sides of the prepared pan. Cover the pan and refrigerate it while you prepare the filling.

Filling:

Melt Chocolate: Begin by melting the chocolate and allowing it to cool slightly.
Prepare Coffee: Brew the instant coffee and let it cool to room temperature.
Cream Cheese Mixture: In a mixing bowl, whip together the cream cheese, 2 tablespoons of unsalted butter, and 1/2 cup of confectioners’ sugar until light and fluffy, about 5-10 minutes.
Egg Mixture: In a separate bowl, beat together the egg yolks and 1/4 cup of confectioners’ sugar until thick and pale yellow, about 10 minutes on high speed.
Combine and Beat: Gradually add the coffee to the cream cheese mixture, followed by the egg mixture. Beat for an additional 10 minutes on medium speed.
Incorporate Chocolate: Once combined, add the melted chocolate to the mixture and continue to beat on medium-low speed for 5 minutes or until well mixed.
Whipped Cream: In an ice-cold, clean, metal bowl, beat the heavy whipping cream on high speed until frothy. Add the cream of tartar, 1/4 cup of confectioners’ sugar, and vanilla extract, then beat until soft peaks form.
Fold and Pour: Gently fold 1/4 of the whipped cream into the chocolate mixture to lighten it, then carefully fold in the remaining whipped cream. Pour the filling into the prepared crust.
Chill: Cover the pan and refrigerate the cake overnight to allow it to set.

Serving:

Finishing Touches: Before serving, garnish the Hurricane Cake with whipped cream and caramel sauce for an extra touch of indulgence.
Enjoy: Slice the cake into small portions and relish in the rich, heavenly flavors of this decadent dessert. Remember, a little goes a long way with this delightfully indulgent treat!

Storage:

Freezing: If you have leftovers or want to prepare in advance, rest assured that Hurricane Cake freezes exceptionally well. Simply wrap it securely and store it in the freezer for future enjoyment.

Now, treat yourself and your loved ones to the irresistible allure of Hurricane Cake, a true masterpiece of indulgence and flavor! 🌪🍰