Pre-heat oven to 350F.

In a large microwave, safe bowl microwave the chopped up chocolate for 30-40 seconds until soft.

Whisk until smooth then mix in the coconut cream and whisk until completely smooth.

If it thickens too much, microwave it for 10 seconds.

Then continue to whisk until glassy and smooth.

Once it has cooled, mix the eggs and stevia in until fully combined then set aside.

Mix all of the dry ingredients in a separate bowl then fold them into the wet mix.

Transfer the batter to a greased loaf pan.

Bake for 25-30 minutes.

Let the cake cool before unpaning.

Cut the loaf in the middle evenly, you’re going to stack them.

Whip the butter and Vanilla MCT powder until smooth.

Add 2 tablespoons to one square, smooth it out and then stack the two cake squares.

Apply one thin coat of butter cream, this is the crumb coat- then set it in the freezer fo the butter to harden, about 20 minutes.

Remove from the freezer and finish applying the buttercream with a spatula.

Garnish with chocolate chips! Done!