1. Preheat oven to 350.
2. Grease a 10 1/2 x 15 1/2 x 1 jelly roll pan with baking spray and dust with almond flour; set aside.
3. Place egg whites in your mixer's bowl and beat on medium-high speed until they just hold stiff.
4. Add sugar and continue to beat to combine.
5. Gradually whisk in the almond flour; whisk until thoroughly incorporated.
6. Spread out the almond flour mixture in the previously prepared pan.
7. Bake for 18 to 20 minutes, or until golden brown.
8. Remove from oven and cool completely.
9. In the meantime, prepare your frosting.

Vanilla Frosting

1. In a large bowl, combine heavy whipping cream, vanilla, and sugar.
2. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
3. Remove from fridge and beat the mixture on medium-high until soft peaks form.

Chocolate Frosting

1. Pour the whipping cream in a saucepan and heat over medium-low heat until it simmers.
2. Place the chocolate chips in a bowl.
3. Pour the hot whipping cream over the chocolate chips and set aside for 5 minutes.
4. Whisk until thoroughly combined and smooth.
5. Cover with plastic wrap and place in fridge for 3 hours, or until cold.
6. Using your electric mixer, whip the chocolate mixture until soft peaks form.

Assemble

1. Cut the cake into 4 to 6 layers.
2. Carefully remove one layer and place on a cake stand or plate.
3. Spread vanilla frosting then top with chocolate frosting.
4. Add another cake layer and again, cover with vanilla frosting and chocolate frosting.
5. Continue to make alternating layers of cake and frosting until all is used up, ending with a layer of chocolate to cover the entire cake.
6. Cover the sides and top of the cake with mini chocolate chips.
7. Chill cake for several hours, or overnight, before serving.
8. The longer it stands, the better it tastes.