• Preheat the oven to 350°F.
• Grease two 9-inch cake pan, line with parchement paper and grease paper for easy removal from pan.
• In a large bowl, combine the almond flour, cocoa powder, salt, and baking soda. In a medium bowl, combine almond milk, eggs, natural sweeteners and vanilla extract.
• Stir the wet ingredients into the almond flour mixture until thoroughly combined. Scoop the batter into the prepared cake pan.
• Bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool in the pan for 1 hour.

TO MAKE THE FILLING:

• Place the butter in a saucepan and heat on high until the butter sizzles and you can see lots of brown (not black) flecks.
• Remove from heat and add the mascarpone or cream cheese, almond milk and natural sweetener.
• Stir until very smooth. Set aside to cool. This will thicken overnight.

TO MAKE THE GANACHE:

• In a double boiler, place the chocolate, cream and natural sweeteners. Stirring constantly over low heat or the chocolate will separate. Once the chocolate is totally melted, remove from heat and transfer to a cool glass bowl (or the chocolate might separate). Set aside.

ASSEMBLY:

• To assemble, carefully slice each cake evenly into 2, so you have more layers.
• Place one layer of the cake on a beautiful plate.
• Top the cake with filling. Place another layer of the cake on top of the filling and repeat until you have a clean piece of cake on the top.
• Spread the ganache over the cake.
• Cool in the fridge for a few hours or overnight.