Preheat the oven to 350°F. Line two 8-inch cake pans with parchment paper. I used silicone pans.
Place the eggs into a stand mixer bowl and whisk on high for 8-9 minutes, until eggs are lighter and voluminous.
In a separate bowl, combine the dry ingredients: almond flour, Swerve or Lakanto Monkfruit, cacao powder and baking powder. When the eggs have finished being whisked, sift the dry ingredients into the eggs a small amount at a time, folding gently but thoroughly after each addition.
Add the vanilla, coffee and then add the avocado oil last. Fold the oil into the cake batter briefly, for about 30 seconds.
Divide the cake batter evenly between the two pans and spread the batter evenly to the edges. Bake the layers in the preheated oven for 22 minutes, until the center is set. Allow the cake layers to cool completely in the pans before removing.
While the cakes are cooling make the chocolate custard. In a medium-sized bowl, combine the egg yolks, Swerve or Lakanto Monkfruit , cacao powder and vanilla. Whisk for a minute until a smooth paste forms. Start adding the heavy whipping cream and whisk until the mixture is smooth.
In a separate bowl, whisk the guar gum into the almond milk, then pour the almond milk into the custard mixture.
Now pour the custard mixture into a medium sauce pan and cook over medium-low heat for 4-5 minutes, stirring constantly. The custard needs to thicken and coat the back of a spoon well.
Remove the custard from heat and add the butter. Whisk until the butter is completely melted, then transfer to a bowl with a lid and put it in the refrigerator to cool completely, or overnight.
Once the custard and the cake layers are completely cooled, or the next day, make the mousse. Pour the 2 cups chilled heavy whipping cream into a stand mixer bowl and whisk on high speed for 3-4 minutes until stiff peaks form.
In a small bowl, combine the water and gelatin and whisk until smooth. Microwave the gelatin mixture for 20 seconds, stir, and microwave for another 20 seconds. The gelatin should be completely dissolved. Immediately add the gelatin to the whipped cream and whisk on high speed for another 30 seconds.
Fold 1 cup of the whipped cream into the cooled custard gently. Then add all of the custard to the whipped cream. Fold gently but thoroughly, until the mixture is smooth and even.
Now begin constructing your cake. Put one cake layer into the bottom of an 8-inch spring form pan. Wrap acetate around your cake and secure. This helps keep the mousse and cakes in place while they set.
Next add half of the chocolate mousse and spread it evenly to the edges, then top with the second cake layer. Top with the remaining chocolate mousse and spread evenly. Refrigerate the mousse cake overnight.
The next day, make the whipped cream. Add the heavy whipping cream, Swerve or Lakanto Monkfruit and vanilla into a medium bowl. Whisk on high speed for 3-4 minutes until stiff peaks form.
You can transfer your whipped cream to a piping bag with whatever tip you like, or you can use a ziploc bag by cutting the corner off of the bag and inserting a piping tip before adding the whipped cream.
When ready to serve, take your cake out of the refrigerator and transfer to a cake plate. Remove the acetate and top with whipped cream.