• Preheat the oven to 350 F.
• Grease the bottom and sides of two 8-inch cake pans.
• Cut two pieces of parchment into 8-inch rounds.
• Insert one in the bottom of each pan.
• In a large bowl, whisk together the Peetz S.M.A.R.T Blend, stevia, baking powder and salt.
• In another large bowl, whisk together the eggs.
• Then add in the coconut oil and coconut milk to the egg mixture. Whisk well.
• Add the cocoa powder into a medium bowl. Pour in coffee and whisk.
• Slowly pour the liquid into the egg mixture, while whisking.
• Sprinkle 1 cup of the dry ingredients over and stir to combine.
• Continue to add dry ingredients, 1 cup at a time, while stirring after each addition.
• Then, using an electric mixer, beat on high speed for two minutes.
• Divide batter evenly between two pans and smooth the tops with a spoon.
• Bake the cakes for 30-35 minutes, until a toothpick inserted comes out clean.
• Place cakes on a wire rack and allow to cool for 10 minutes.
• Once cool, unmold and set cakes back on rack.

For the Ganache

• To make the ganache, bring the coconut milk to a boil.
• Place chopped chocolate in a medium bowl.
• Pour hot coconut milk over the chocolate. Let set for 2 minutes.
• Then, whisk to combine.
• Add vanilla and whisk again until smooth.
• Place the ganache in the refrigerator for 1 hour.
• Then, it is time to assemble the cakes.

To Assemble

• Using a serrated knife, cut the domes off the top of each cake.
• Place the first cake, cut side down, on a plate or cake wheel.
• Heat the jam in a small pot until warm.
• Spread the jam on the cake, keeping it an inch away from the edge.
• Repeat the process with the second cake.
• Once the cake layers are assembled, remove the ganache from the refrigerator.
• Using an electric mixer, beat the ganache into a frosting.
• Swirl the frosting over the top and sides of the cake.
• Top with raspberries or a combination of raspberries and other berries.