Peek-A-Boo "Coffin" Cake | Halloween

Slice if you dare… This seemingly sweet almond loaf hides a spine-chilling surprise—a perfectly sculpted black cocoa coffin tucked inside every slice! Moist, gluten-free, and wickedly clever, this Peek-a-Boo Coffin Cake is the ultimate Halloween showstopper. Whether you’re hosting a haunted tea party or just love spooky sweets, this eerie treat is bound to vanish fast!

Prep Time 5 15

Bake / Cook Time 40

Total Time 5 55

Equipment

6-Loaf Mold

Medium Round Mold

Baking Sheet (M)

Ingredients

BLACK ALMOND CAKE (COFFIN)

▢ 2.30 oz (65 g) butter (Melted)
▢ 3 eggs (Large)
▢ 4.23 oz (120 g) granulated sugar
▢ 5.30 oz (150 g) almond flour
▢ 0.53 oz (15 g) black cocoa powder
▢ 1 tsp (4 g) almond extract

ALMOND CAKE

▢ 3.83 oz (108 g) butter (Melted)
▢ 5 eggs (Large)
▢ 5.29 oz (150 g) granulated sugar
▢ 8.81 oz (250 g) almond flour
▢ 2 tsp (8 g) almond extract
▢ Melted dark chocolate and sprinkles (Decoration)

Instructions

BLACK ALMOND CAKE (COFFIN) PREPARATION

Line a 9-inch | 22 cm round baking pan like you would usually do and set aside. NOTE: For this recipe, I used my Round Mold placed on top of a medium perforated baking sheet. Set aside.
Preheat oven to 350℉/180℃.
Place butter in a small sauce pan and heat on low until melted. Set aside.
In a mixing bowl, whisk the eggs together with the granulated sugar, almond flour, black cocoa powder, almond extract and the cooled melted butter. Mix until combined.
3 eggs, 4.23 oz granulated sugar, 5.30 oz almond flour, 0.53 oz black cocoa powder, 1 tsp almond extract, 2.30 oz butter
Pour the batter into the prepared baking dish. Use your spatula to flatten the surface.
Bake - 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out almost clean with little to no crumbs.
Once your black almond cake is out of the oven, let it cool down for 15 minutes before demolding onto a cooling rack. NOTE: If you are making them a day ahead, simply wrap them in plastic and store in the refrigerator.
Once it has cooled down use the coffin cookie cutter to cut your 10 coffins. NOTE: I like to dice the scraps to enjoy as a small snack. They are also perfect to make cake pops! Set aside.

ALMOND CAKE PREPARATION

Line a mini loaves baking pan like you would usually do and set aside. NOTE: For this recipe, I used my 6-Loaf Tray placed on top of a medium perforated baking sheet. Set aside.
Place butter in a small sauce pan and heat on low until melted. Set aside.
In a mixing bowl, whisk the eggs together with the granulated sugar, almond flour, black cocoa powder, almond extract and the cooled melted butter. Mix until combined.
5 eggs, 5.29 oz granulated sugar, 8.81 oz almond flour, 2 tsp almond extract, 3.83 oz butter

ASSEMBLY

Place 5 coffins at the center of the mold. With this recipe, you will only use 2. Then fill the sides and the top just enough to cover the hidden coffin. NOTE: It is very important when placing the coffins to hold them straight ; the batter around it will hold it together.
Bake - 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 12 minutes). It is ready when the toothpick inserted into the center comes out almost clean with little to no crumbs.
Once your almond cakes are out of the oven, let them cool down for 15 minutes before demolding onto a cooling rack. Once they have completely cooled down, add a bit of melted chocolate on top along with a few halloween sprinkles. Enjoy! "BONE" Appétit & Happy HALLOWEEN!
Melted dark chocolate and sprinkles