Add the granulated sweetener, vanilla extract, apple cider vinegar and baking powder. Whisk again to combine.
Add softened butter and mix to combine. Use an electric mixer for better results.
Then melt dark chocolate in the microwave for 45-60 seconds and add it to the rest of the ingredients. Mix for a few minutes until a smooth batter.
Add both flours and stir to combine. Use a spatula now because the batter will become denser.
Grease and transfer the batter into an 8’’ round cake pan, preferably with a loose base.
Bake the cake for 35 to 40 minutes or until a toothpick comes out clean.
Let it cool completely.
For the chocolate mousse, add the cream to a medium bowl whip it with an electric mixer for a few minutes until soft picks. Then add powdered monk fruit and cocoa powder and stir with a spatula to combine. Using the electric mixer here is possible but risky as you could end up over whipping the mousse.
Finally, spread the mousse on the top and sides of the cake. The easiest way is to use a spoon but if you’re after a fancy look, use a bag and a piping tip.
Notes
Tips
Store leftovers in the fridge for up to 4 days.
Chilling your mixing bowl will help the cream whip more easily.
Add one tbsp of granulated coffee to the mousse for an interesting flavor twist.
Garnish with flaked chocolate, fresh fruit or whipped cream.