For the cake:

1. Preheat oven to 350º Fahrenheit. Line two 9 inch springform pans with parchment paper. 

2. In a medium bowl, combine the almond flour, cocoa powder, salt, baking soda, and sweetener. Whisk these ingredients together until well combined and free of lumps.

3. Whisk in butter. Mixture will appear mealy. 

4. In a small mixing bowl, whisk together the eggs, vanilla extract, and almond milk. 

5. Stir the liquid mixture into the dry ingredients and mix well. 

6. Divide the batter into the two prepared pans. Spread evenly.

7. Bake for 16-19 minutes or until the top springs back when lightly touched, or when a toothpick inserted in the center comes out clean. Do not over-bake.

8. Allow cakes to cool to room temperature, then refrigerate for an hour or two before continuing to the next step.

For the latte filling:

1. In a medium mixing bowl, blend the cream cheese, two tablespoons of the sweetener, vanilla extract, and the coffee granules using a hand mixer until fluffy.

2. In a separate mixing bowl, beat the heavy whipping cream and the remaining 1 teaspoon of sweetener until stiff peaks form.

3. Fold 1/3rd of the whipped cream into the cream cheese mixture to lighten it. Fold in the remaining 2/3rds of the whipped cream.

4. Spread the filling on top of one of the chocolate cakes.

5. Carefully remove the other chocolate cake from its pan and slide in into the pan and set it on top of the filling. Refrigerate, covered, 3 hours to overnight before continuing.

For the ganache topping:

1. Place chocolate in a medium mixing bowl, then set aside.

2. In a small saucepan, heat the the heavy whipping cream and  sweetener over low heat stirring frequently. When mixture just comes to a simmer, remove from heat and stir in vanilla extract.

3. Pour the hot whipping cream mixture over the chocolate. Whisk until smooth. Allow to cool until thickened before continuing to the next step.

4. Remove the ring from the springform pan releasing the cakes with the latte cream between. Carefully slide the cake onto a serving plate or platter. 

5. Pour the chocolate ganache over the top of the cake and allow it to drizzle down the sides. Refrigerate until ganache is set, or about 1 hour, before serving.