Preheat the oven to 350º F.

Using butter or baking spray grease the bottom and sides of three 9" inch round cake pans and line the bottoms with a round piece of parchment paper.

In a small mixing bowl, combine the cocoa powder, flours, baking powder, baking soda, and salt. Gently mix using a spoon.

In a larger mixing bowl, combine the butter and maple syrup, beat using an electric mixer until fluffy. Add in the eggs and vanilla, lightly beat.

Add in the coconut cream and melted chocolate, mix by hand using a spatula.

Add half of the flour mixture to the wet ingredients, do not dump it in, rather take spoonfuls of the flour mixture and gently shake it over the wet ingredients. Fold into the mixture until no flour remains. Repeat with the other half of the flour, folding it in and scraping the sides and bottom of the bowl to incorporate everything.

Evenly divide the batter between the 3 pans, with about 1 & 1/3 cups in each pan.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Once the cake is done baking, allow it to cool in the pan on a cooling rack for 10 minutes. After 10 minutes, carefully remove the cake from the pan and allow to continue to cool. You can speed up the cooling process by placing in refrigerator. Once cool, remove the parchment paper round from the bottom of the cake.

In a mixing large bowl, combine the butter and palm shortening, beat using an electric mixer until fluffy.

Add in the almond butter, beat using an electric mixer.

Begin to add the powdered sugar, 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting isn't too wet and tastes good to you.

Place chocolate chips in a medium heat-proof bowl.

Heat in microwave for one minute, remove stir and heat an additional minute.

Pour the coconut cream over the chocolate chips. Allow the mixture to stand for 1-2 minutes.

Use a spatula to stir the mixture until smooth.

Allow the ganache to come to room temperature before adding it to the cake.

Spread a small amount of buttercream on a cake stand. Place your first layer of cake on top of the frosting. Put buttercream on top of the first layer and spread it as even as possible with an offset spatula. I used about 1/2-3/4 cup of frosting.

Repeat this process for each layer of cake. Once all of the layers are stacked and frosted, start adding frosting to the side of the cake spreading until smooth. Take your time and fill any holes as needed.

Once the ganache is room temperature, use a spoon to drizzle the ganache around the sides of the cake, allowing it to drip down the sides. Fill in the middle of the cake with ganache and spread evenly with the back of the spoon or offset spatula. Allow the ganache to set for 10 minutes. To speed this up, set in refrigerator

Slice and serve!