Instructions

To make the cake:

1. Preheat the oven to 350 degrees F and prepare two 8″ round cake pans by lining the bottoms with parchment. Arrange the pans on a baking sheet and set aside.
2. Stir together all the dry ingredients and set aside.
3. In a large mixing bowl, begin creaming the softened butter on medium speed. Once it begins to look lighter, add the granulated sweetener and continue to cream until well combined, and the mixture is light and fluffy.
4. Scrape down the sides, then beat in eggs, one at a time, on medium speed. Don’t forget to scrape down the sides between each addition.
5. In a measuring cup, combine the heavy cream, coconut milk, liquid stevia, and vanilla extract and mix well.
6. Alternate beating in the almond flour mixture and the cream mixture, beginning and ending with the dry ingredients, until just incorporated.
7. Scrape down the sides and along the bottom well, then beat on medium another 30 seconds to aerate the batter a little.
8. Divide the batter between the two cake pans evenly, then gently shake the pans to evenly distribute the batter in each pan. If necessary, flatten the top evenly with an angled knife or spatula. Use the pan to get both cakes into the oven.
9. Bake the cakes at 350 degrees F for 25-30 minutes, or until the tops are beginning to look golden and a toothpick inserted into the center of one cake comes out clean. The sides of the cakes should also begin pulling away from the pan a little.
10. Remove the cakes from the oven and let stand to cool in the pans for ten minutes.
11. Carefully loosen the sides of the cakes, then invert them onto a cooling rack to cool completely.

Make the icing:

1. Melt the butter and chocolate together in the microwave, on half power and in 30-second increments. Be sure to stir well in between each heating and stop when just melted together.
2. Set aside to cool for five minutes or so.
3. Beat in the cocoa powder, stevia, vanilla, and sour cream.
4. Beat in the powdered swerve (sifted) a spoonful or two at a time.
5. Beat in the heavy cream until it’s all smooth and incorporated.

Assemble the cake:

1. When the cakes are completely cool, place one cake, top side down so the flat, bottom is facing up.
2. Ice the top of this layer well with about 1/3 of the frosting.
3. Carefully place the second layer on top of the frosting, again with the flat, bottom side facing up.
4. Place the cake in the refrigerator for 15-20 minutes to set.
5. With an angled knife (an icing knife) frost the top and sides of the cake with a thin layer of icing. This is your crumb layer, so it doesn’t need to be perfect. You just need a coating to catch any crumbs and so your final layer will be smooth.
6. Place the cake in the refrigerator another 15-20 minutes to set.
7. Frost the cake with a final layer with the remaining icing and finish with any garnish you’d like.
8. Place the cake in the refrigerator for a final 15-20 minutes to set.
9. Slice into 20 pieces and serve, as desired. Store leftovers in the refrigerator. For best consistency, let any refrigerated cake stand a few minutes before serving.