Cake:
Preheat the oven to 350F and lightly grease an 8 inch round metal baking pan. Line the bottom with parchment paper and grease the paper.

In a heatproof bowl set over a pan of barely simmering water, combine the chopped chocolate and the coconut oil. Stir until melted and smooth.
Remove the pan from heat but keep the bowl over the warm water. Stir in the sweetener, vanilla, espresso powder, and salt until well combined.
Add the eggs and stir to combine. The mixture may thicken considerably so add the coconut cream quickly and keep stirring until it smooths out again. Stir in the cocoa powder until well combined.
Pour the batter into the prepared baking pan and smooth the top. Bake 15 to 20 minutes, until the sides are set and the top is just barely firm to the touch. Do not over-bake.
Remove and let cool 30 minutes in the pan, then flip out onto a cake platter and remove the parchment (the bottom will become the top).
Glaze:
In a small saucepan over medium heat, bring the coconut cream to just a simmer. Remove from heat and add the chopped chocolate. Let sit 5 minutes to melt.
Add the sweeteners and vanilla extract and whisk until smooth. Let sit a few minutes to thicken and then spread over the top of the cake.
Refrigerate 20 minutes to set the glaze.