Preheat the mini waffle iron to make cake chaffles first.
In a blender, combine all the cake ingredients and blend it on high until it's smooth and creamy. This should only take a couple of minutes.
On the stovetop, heat the heavy whipping cream to a boil. While it's heating, whisk the egg yolks and Swerve together in a separate small bowl.
Once the cream is boiling, pour half of it into the egg yolks. Make sure you are whisking it together while you pour in the mixture slowly.
Pour the egg and cream mixture back into the stovetop pan into the rest of the cream and stir continuously for another 2-3 minutes.
Take the custard off the heat and whisk in your vanilla & xanthan gum. Then set it aside to cool and thicken.
Put ingredients for the ganache in a small bowl. Microwave for 20 seconds, stir. Repeat if needed. Careful not to overheat the ganache and burn it. Only do 20 seconds at a time until it's fully melted.
Assemble your Boston Cream Pie Chaffle Cake and Enjoy!!