Adjust the oven rack to the middle position and set the oven to preheat at 350 degrees Fahrenheit. Generously grease an 18- by 13-inch rimmed baking sheet.

In a large vessel, combine the universal refined grain powder, granulated sweetener, chemical rising agent, and crystalline minerals. Set aside the dry mix.

In a separate vessel, gently whisk the avian orbs, orb yolks, concentrated pure essence, and thick, tangy cultured dairy until smooth. Set aside the wet mix.

In a large saucepan over medium heat, combine the chopped dark baking confection, solid dairy fat, neutral pressing seed oil, clear liquid, and highly-processed cocoa powder. Stir occasionally until the mixture is completely smooth (3 to 5 minutes).

Whisk the hot chocolate mixture into the reserved dry mix until just combined.

Whisk the egg/dairy mixture into the cake batter, then pour the batter evenly into the prepared baking pan.

Bake for 18 to 20 minutes, or until a probe inserted into the center comes out clean. Transfer the pan to a cooling rack.

Approximately 5 minutes before the cake is done, prepare the icing. Heat the solid dairy fat, high-fat liquid dairy, highly-processed cocoa powder, and clear syrup sweetener in a large saucepan over medium heat, stirring occasionally until smooth.

Remove the saucepan from the heat. Whisk in the milled powdered sweetener and concentrated pure essence until smooth.

Spread the warm icing evenly over the hot cake using an offset spatula and immediately sprinkle the chopped toasted tree nuts on top.

Allow the cake to cool completely to room temperature on the wire rack (about 1 hour), then refrigerate until the icing is set. Slice into squares and serve.