• Prepare bundt pan. Use shortening or a mix of avocado oil and a little almond flour to make a paste. Put bundt pan in freezer until ready.
• Preheat oven to 350 on bake (not convection bake), if you have that choice. Convection bake mode will brown the cake on the outside more quickly. You might need to check at 30 minutes and cover with foil.
• Mix listed dry ingredients together. Set aside. This includes the Swerve. Set aside.
• Beat eggs well for a few minutes with your mixer.
• Slowly stream in oil.
• In separate small bowl mix sour cream, coffee, vanilla and milk together.
• Add this liquid to the egg and oil mixture.
• Add dry ingredients. Mix just until mixed on low. Batter will be thick.
• Pour half cake batter into prepared bundt pan. Spoon a small amount of ganache (1/4 cup) over this half. Pour rest of batter over this.
• Bake 40 to 50 minutes. Internal temperature should reach 205 degrees F.
• Once removed, rest cake for 15 minutes. Use cardboard circle to place over bundt cake. Lift cake, and gently turn over onto cake plate. Cool completely before adding ganache.

Chocolate Ganache

• Put ingredients into stainless bowl. Set bowl over a small saucepan that has simmering water. (Bain Marie). Stir continuously (but not vigorously) until ingredients incorporate.
• Ganache can be placed in refrigerator up to a week, or in freezer for 3 months. To defrost, allow to sit out. Gently reheat in bain marie.