• Preheat oven to 350 degrees F. or 180 C.
• I use parchment paper, overlapping pan and spray with baking spray and bake two 8 inch layers, a sheet pan or you can make cupcakes with same recipe.
• Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Set aside.
• Beat eggs in mixer until very well incorporated on high.
• Stream oil in while mixer is running. This emulsifies the oil to the eggs.
• Mix sour cream and milk together. Add.
• Add Swerve or erythritol of choice.
• In separate bowl mix cocoa powder with hot water. It may be thick and that's okay.
• Add in sour cream to cocoa mixture.
• Add this cocoa mixture to egg mixture.
• Add in dry mixture, and mix just until mixed. Do not over-mix.
• Bake in cupcake liners for approximately 20 to 25 minutes bake at 350 Degrees F. (180 C) for 20 to 25 mins. or until center reaches 210 Degrees F.
• While cakes are baking, make the buttercream and ganache (see below).

Vanilla Buttercream

• Beat butter until softened and creamy, Add Confectioner's Swerve 1/2 cup at a time, until fully incorporated. Add dash of salt if using unsalted butter.

  Top each cooled cake with buttercream. Refrigerate for 20 minutes at least before drizzling the ganache.

Chocolate Ganache

• In double boiler or bain marie (stainless bowl over simmering water) heat cream and chocolate until chocolate is melted on medium low. Cool slightly before drizzling over buttercream.
• Spread vanilla buttercream over each cake. Refrigerate for 10 minutes. Drizzle chocolate ganache.
• FREEZE: These freeze well. Put in container. Freeze up to 3 months. Defrost in refrigerator.