Step 1: Preheat your oven to 350°F (175°C). Grease and lightly dust with cocoa powder or almond flour two 8-inch round cake pans. You can also line the bottoms with parchment paper for easier release.
Step 2: In a large bowl, whisk together the almond flour, unsweetened cocoa powder, granulated erythritol/monk fruit blend, baking powder, baking soda, xanthan gum, and salt until well combined and lump-free.
Step 3: In a separate medium bowl, whisk together the room temperature eggs, sour cream, slightly cooled melted butter, and vanilla extract until smooth.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the batter.
Step 5: Gently fold in the hot strong brewed coffee or espresso. The batter will be thin. This step enhances the chocolate flavor and creates a more tender crumb. If you don’t have coffee, hot water works too.
Step 6: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter a few times to release any air bubbles.
Step 7: Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. Baking times may vary, so keep an eye on them.
Step 8: Remove the cakes from the oven and let them cool in the pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely before frosting. This is crucial to prevent the frosting from melting.
Step 9: Once the cakes are completely cooled, assemble and frost with your favorite keto chocolate buttercream or cream cheese frosting. Slice and serve your world best keto chocolate cake!