Pre-heat oven to 330*F.
In a bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease an 8-inch cake pan then scrape the batter into the pan and even out the bottom.
Bake the cake for 40-45min. The cake should start to pull away from the sides of the pan a bit and a toothpick should come out pretty much clean.
Let the cake cool before turning onto a plate ~ the same size as the cake. (I suggest jiggling it a few times before turning it to make sure the sides are not sticking/to detach the cake a bit first).
To make the glaze for the cake, place the chocolate chips and butter into a bowl.
Heat the heavy cream in a microwavable bowl until almost but not quite boiling. Pour it over the chocolate chips and butter. Let it stand for about 40s then stir to melt everything together.
While stirring you can add the vanilla extract and salt as well.
Once the mixture is smooth, you can begin pouring it over the top of your cake. Use a spatula to smooth it out.
Add toppings if you'd like.
Let the glaze set before slicing and serving. Enjoy your Keto Chocolate Cake!