Instructions

To make the cake:

1. Preheat oven to 350 degrees. Grease & line 3 8-inch baking pans with parchment rounds*
2. In a large bowl, stir together flours, sweetener, cocoa, baking soda, baking powder, and salt. If you have a flour sifter, sift all dry ingredients.
3. In mixing bowl, beat oil, eggs, sour cream, milk, and vanilla for 1 minute. Add dry ingredients to wet ingredients and stir until combined. Pour in hot coffee or water and mix together. The batter will be liquidy but that’s a good thing — it will create a moist cake.
4. Bake for 16-18 minutes. Place toothpick or cake tester in the center of the cakes to check if it comes out clean.
5. Let cool before frosting.

To make the chocolate ganache frosting:

1. Place chocolate chips in a bowl and put aside.
2. In a sauce pot, add the coconut milk and 2 tablespoons of sweetener. Simmer for about 15 minutes until mixture has thickened slightly. Let cool off the burner for a couple of minutes before you pour on the chocolate chips (should be warm, not too hot).
3. Pour the warm coconut milk  mixture of the chips and let sit for a minute. Stir until smooth.
4. Allow it sit until no longer warm to the touch, and then place in the refrigerator for about 20 minutes or until beginning to set. Using a handheld mixer or a stand mixer fitted with the whisk attachment, whip the frosting until lighter in color and relatively fluffy (about 3 minutes). Add 2-4 tablespoons more of sweetener to taste. If frosting is dry, add a splash of milk (of choice).
5. Frost the cakes as desired, and then slice and serve.