Bake for 25-30 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.
To Make the Frosting
While the cakes are baking, add the chocolate chips to a mixing bowl. Heat up the heavy cream, just until tiny bubbles start to form around the edges of the pot. Pour the hot heavy cream over the chocolate chips and allow to sit for 5 minutes.
Whisk the chocolate/heavy cream mixture until you get a thick rick ganache. Allow to cool at room temperature for about 20 minutes.
Using a hand mixer, mix in the mascarpone cheese and monk fruit/allulose until combined. Allow to sit at room temperature while the cakes cool.
Once the cakes have cooled completely, add the first cake upside down (flat side up) onto a cake stand or plate. A little tip for keeping the cake stand clean: take ½ parchment sheet and cut it into 4 strips, then place them halfway under each side of the cake.
Take ⅓ of the frosting and spread it over the top using an offset spatula. Take the second cake and add it over the top flat sound down this time.
Take another ⅓ of the frosting and spread it over the top. Finally, take the remaining frosting and frost the sides of the cake and serve. I made some chocolate shavings using a Lily's chocolate bar and a peeler to decorate the top.