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

Vanilla Frosting

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

Chocolate Frosting

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

Assemble

• Cut the cake into 4 to 6 layers.
• Carefully remove one layer and place on a cake stand or plate.
• Spread vanilla frosting then top with chocolate frosting.
• Add another cake layer and again, cover with vanilla frosting and chocolate frosting.
• 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.
• Cover the sides and top of the cake with mini chocolate chips.
• Chill cake for several hours, or overnight, before serving.
• The longer it stands, the better it tastes.