Preheat oven to 350 degrees. Line two round cake pans with parchment paper. Spray both pans with non-stick spray.
In a medium to large bowl mix together almond flour, cocoa powders, granulated sweetener baking powder, salt, and xanthan gum.
In a small to medium bowl whisk together almond milk, 1/3 c heavy cream, sour cream 2 t vanilla, and eggs.
Pour wet into dry.
Stir until no dry pockets are found.
Pour into prepared pans. Bake for 15-25 minutes. Don't overbake.
Cream together butter and cream cheese.
Melt your chocolate in a small microwave safe bowl. I melted mine with the power reduced to 70% for 2 round of 40 seconds. Your microwave might vary.
Add the melted chocolate to the mixer. Scrape sides as needed.
Add cocoa powder, vanilla, and 1 cup of the sweetener. It will be thick.
Add the 1/2 c of heavy cream but don't turn on your mixer to a high speed.
Stop mixer scrape sides, add the 2 tablespoons of cream. Mix, scrape, and taste. Add almond milk to get to the thickness you want (I added about 1/4 cup of the almond milk). Add more sweetener as you need. Add a little at a time. I added 1/4 cup more and didn't get the cooling affect.
Place your cooled cake on a plate. Use about 1/3 of the frosting to frost the top of the bottom layer.
Top with second layer. Frost top and sides with the remaining frosting.
Eat a slice. We found it didn't need to sit in the fridge overnight to taste better.