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Preheat the oven to 350°F (180°C). Butter and line a 9 inch spring form pan with parchment paper. Set aside.
Combine the butter, coconut oil and chopped chocolate in a microwave safe bowl and heat in 30-second intervals, stirring in between, until the chocolate is melted. Set aside to cool for 10 minutes.
Add the eggs one at a time, making sure it is fully incorporated between each addition, then stir in the vanilla extract
In a separate bowl, combine the monk fruit sugar, cocoa powder, espresso powder and salt, then whisk this into the wet ingredients until smooth
Transfer the batter to the prepared pan and bake for 35-40 minutes or until a crust has formed and the cake has risen slightly.
Allow the cake to cool for 10 minutes before releasing from the spring form pan.
Dust with powdered monk fruit sugar or cocoa powder for garnish.
Slice and enjoy! Cover and store the cake in the fridge for up to 4 days.