Separate the egg whites and egg yolks. Place the egg whites in a large bowl and beat until stiff peaks form.
Place a heat-proof bowl over a small pot filled with a bit of water and add the coconut oil to it. Simmer the water and melt the oil. Add the chocolate chips and stir until melted over low heat.
Take the bowl off the pot. Add the egg yolks to the melted chocolate and mix for a minute using a hand mixer.
Add the almond milk and vanilla and continue mixing. Add the erythritol and mix for 30 more seconds.
In a separate large bowl, sift the almond flour, xanthan gum, salt, baking soda, baking powder, stevia and cocoa powder.
Add the sifted dry ingredients to the chocolate mixture and mix with the hand mixer until well incorporated.
In 3-4 batches, fold the whipped egg whites into the chocolate batter until it's fluffy and foamy without big air bubbles. The batter shouldn’t be too thin or runny.
Oil a 22cm/9in cake pan with a loose bottom. Pour the chocolate batter into it and place in the oven. Bake for 45 minutes, or check with a toothpick the middle of the cake to make sure it's perfectly cooked.
Let the cake cool down perfectly and place in the fridge once cooled. You can slice it in 2-4 slices the next day once it's perfectly nice and cool.
In a large bowl, add the heavy cream and beat on high with a hand mixer. When the cream is almost whipped, add the stevia powder and vanilla.
In a small bowl, crush the raspberries with a fork. Fold in the whipped cream until the cream becomes pink in colour. Place the bowl in the fridge to let the cream stay cool (if it's summer and the inside temperature of your house is 38C/100F like mine haha).
In a large bowl, beat the butter until fluffy. Add the Swerve Confectioner's and stevia powder. Continue to beat until well incorporated. Add the vanilla and heavy cream and continue mixing until nice and creamy. Lastly, add the egg yolks and continue to beat for a few more seconds. You should have a nice yellow buttercream by now.
Leave it in the fridge until ready to use or it may melt (if the inside temperature of your house is 38C/100F like mine haha)
Assembling the cake
Cut the cake in 2-4 slices depending on how many layers you want.
Put your cake on your preferred plate or cake stand.
Add your buttercream to a piping bag attached with a round tip. Pipe some of the butter cream around the outside of the chocolate cake layer. This ensures that each layer will be equal in filling and that the whipped cream won't come out of the layer once assembled.
Add 1/3 of your raspberry whipped cream inside the buttercream circle on the cake. Level out with a spatula.
Place the second slice of the chocolate sponge and repeat.
Repeat with the third slice.
Cover with the fourth slice and spread the leftover buttercream icing all over the sides and top.
Spread it everywhere evenly with an icing spatula.
Decorate your cake as you wish. I personally drizzled a bit of melted chocolate over and decorated with pretty flowers and some cherries.
The nutritional information is for the chocolate sponge cake, whipped cream and buttercream icing. It does not include the melted chocolate or cherries.