Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper, or use a springform pan for easy removal.

1. Mix the dry ingredients: In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
2. Combine the wet ingredients: In a separate bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until smooth and well combined.
3. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients and mix until fully incorporated. The batter will be thick.
4. Add hot water: Slowly pour in the hot water, mixing gently until the batter becomes smooth and pourable. This step will help the cake stay moist.
5. Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
6. Cool the cake: Allow the cake to cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
7. Make the frosting: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Remove from heat and add the chocolate chips, stirring until they’re fully melted and the mixture is smooth. Stir in the butter until it’s fully melted and incorporated. Let the frosting cool for about 10-15 minutes until it thickens slightly.
8. Frost the cake: Once the cake has completely cooled, spread the chocolate frosting over the top of the cake using a spatula. You can also add a light drizzle of ganache over the sides for an elegant finish.
9. Serve: Slice and enjoy! This cake is rich on its own, but pairing it with whipped cream or fresh berries is always a great option.