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).