Dark Obsidian Cacao Coffin Cake

A rich, deeply decadent chocolate cake formulated without grains, gluten, starches, or inflammatory seed oils. Baked in a specialized silicone coffin mold, this recipe relies on the two-bowl mechanical creaming method: whipping softened butter and allulose into a light, pale emulsion, while the cacao and clean baking mix pre-hydrate in the milk and egg base. The result is a tender, fudge-like crumb that holds razor-sharp relief details.

Recipe Overview

• Prep Time: 15 minutes
• Rest Time: 2 minutes
• Bake Time: 25–28 minutes
• Cooling Time: Complete cool to room temperature (essential for clean release)
• Yield: 1 sculpted coffin cake (or individual mini coffins)
• Equipment: Hand mixer, two mixing bowls, silicone coffin relief mold, rigid baking sheet, offset spatula

Ingredients

The Creamed Base (Bowl 1)

• Grass-Fed Butter: 60 g, softened at room temperature
• Granulated Allulose: 70 g

The Hydrated Cacao Base (Bowl 2)

• Pasture-Raised Eggs: 2 large (room temperature)
• Unsweetened Almond Milk: 100 g (room temperature)
• Pure Vanilla Extract: 1 tsp
• Yez! Artisan Baking Mix: 80 g
• Unsweetened Raw Cacao (or Dutch-Process Cocoa Powder): 25 g

Optional Mascarpone / Cream Cheese Relief Inlay (For Accents)

• Organic Cream Cheese (or Mascarpone): 40 g (softened)
• Heavy Whipping Cream: 1 tbsp
• Powdered Allulose: 1 tbsp
• Vanilla Extract: 1/4 tsp

Instructions

1. Prep the Oven & Mold

Preheat your oven to 325°F (160°C) convection (or 350°F standard). Place the silicone coffin mold onto a rigid baking sheet for stability. Lightly brush or mist the interior crevices and relief lines with softened butter or coconut oil to ensure a clean release.

2. Cream the Butter & Sweetener (Bowl 1)

In your first mixing bowl, combine the 60 g softened butter and 70 g granulated allulose. Using a hand mixer on medium-high speed, beat for 2 to 3 minutes until the mixture turns pale, light, and distinctly creamy.

3. Hydrate the Mix & Cacao (Bowl 2)

In a separate bowl, whisk together the eggs, almond milk, and vanilla extract until completely uniform. Add the 80 g Yez! Baking Mix, 25 g cacao powder. Whisk thoroughly until smooth, breaking up any cacao dry pockets. Let this bowl rest undisturbed for 2 minutes so the cold-milled seeds and coconut flour absorb the liquid and activate.

4. Combine the Two Mixtures

Pour the hydrated chocolate mixture from Bowl 2 into the creamed butter in Bowl 1. Use the hand mixer on low speed just until the two are fully incorporated into a silky, uniform, spoonable chocolate batter.

5. Pack the Details & Fill

Spoon a small amount of batter directly into the deepest relief points of the mold (skulls, crosses, or borders) first, pressing lightly with a spatula to prevent trapped air pockets. Pour in the remaining batter and smooth the surface level. Tap the baking sheet firmly against the counter two times to settle the batter into every crevice.

6. Bake to a Tender Set

Bake at 325°F (160°C) for 25 to 28 minutes, until the cake is set, dry to the touch on top, and a tester inserted into the center comes out clean.

7. Complete Cool & The Inversion

Transfer the baking sheet with the mold to a wire cooling rack. Let the cake cool completely to room temperature inside the silicone mold. Never invert while warm, or the relief edges will tear. Once fully cold, peel the silicone walls gently away from the sides, invert onto a serving board, and lift the mold away to reveal the sculpted design.

8. Optional Detail Accent

Whisk the softened cream cheese, heavy cream, powdered allulose, and vanilla until smooth. Transfer to a fine-tip piping bag and trace white accents into the engraved relief grooves for striking visual contrast.

Storage & Serving

• Texture: Dense, moist, and fudge-like, holding its sculpted shape without drying out.
• Storage: Store refrigerated in an airtight container for up to 6 days, or freeze tightly wrapped for up to 2 months.