Preheat the oven to 350ºF and grease two 8-inch round cake pans very well. Line the bottoms with parchment paper and grease the paper.

In a large bowl, whisk together the coconut flour, sweetener, cocoa powder, protein powder, baking powder, and salt. Stir in the eggs, butter, and vanilla extract until well combined.

Stir in the coffee about ¼ cup at a time until the batter is thick but easily scoopable. Divide the batter evenly between the two pans and spread to the edges.

Bake 20 to 25 minutes, until the tops of the cakes are just firm to the touch. Remove and let cool before loosening the edges and flipping out onto a wire rack.

Place the water in a small bowl and sprinkle with the gelatin. Whisk to combine. Heat for about 30 seconds in the microwave and whisk until the gelatin is dissolved. Cool 10 minutes.

In a large bowl, combine the cream, sweetener, and vanilla extract. Begin to beat at high speed and slowly pour in the water/gelatin mixture. Beat until the cream holds stiff peaks.

Place one layer of cake on a serving platter and spread with the cream filling. Top with the second layer of cake and and press down lightly so the cream comes to the edges of the cake.Place the cake in the freezer for 30 minutes to firm up.

In a medium saucepan over medium heat, combine the cream and sweetener. Bring to just a simmer, then remove from heat and add the chopped chocolate and vanilla extract. Let sit 5 minutes and then whisk until smooth.

Let cool another 5 to 10 minutes to thicken, then slowly pour of the cake. You can use an offset spatula to cover the sides or simply let it drip down. Let set 20 minutes before serving.