Preheat oven to 350 F. Melt the chocolate and coconut oil in a pot on the stove over low heat. Stir consistently until the chocolate is thin and melted. Remove the pot from the heat and let the chocolate cool down slightly.

While the chocolate is cooling, in a large bowl beat the eggs and coconut sugar really well.

Add the vanilla extract and melted chocolate to the bowl and continue to mix until well incorporated. The mixture should be slightly thick.

Fold the almond flour and cocoa powder into the batter with a rubber spatula until no flour clumps remain.

Pour the cake batter evenly into two 6-inch cake pans that have been greased with oil. Tap the pans on the counter a few times to remove any air bubbles.

Bake in the preheated oven for 35 - 40 minutes until you can insert a toothpick into the center and it comes out clean. Let the cakes cool completely before icing. For best results, chill the cake layers in the fridge before icing for at least an hour.

To prepare the icing, beat the heavy whipping cream with a mixer until stiff peaks form (this will take a few minutes). Add the vanilla extract, powdered sugar, and cocoa powder and continue to mix until combined, scraping down the sides of the bowl as needed with a rubber spatula.

To assemble the cake, place one of the layers on a cake turntable or stand and scoop about half of the icing on top. Use an offset spatula to spread the icing gently over the cake layer. Position the second cake layer on top gently and spread the remaining icing over the rest of the cake. There will be enough icing for a thicker “naked-style” cake. Transfer the cake to the fridge to allow the icing to set fully before serving.

When ready to serve, Slice the cake with an extra sharp knife and be sure to wipe the knife clean after each cut. Serve with a scoop of ice cream for a brownies and ice cream feel!

Store leftover cake in the fridge in an airtight container for up to 3 days or freeze for up to a month.