• Preheat oven to 350 degrees
• In a bowl, whisk gluten free measure for measure flour, almond flour, baking powder, baking soda, salt and xanthan gum
• In a stand mixer, cream eggs, vanilla and sugar together then add the sour cream
• Slowly mix the gluten free flour mixture into the egg and sour cream mixture until combined
• Meanwhile in a small saucepan, melt the butter, coconut oil and chocolate chips then whisk in the cocoa powder
• Slowly mix the chocolate mixture into the rest of the cake batter until combined and smooth
• Pour prepared cake batter into two greased 9" pans or one 9x13" pan and bake at 350 degrees for 24 minutes without opening the oven
• Bake another 3 minutes then check the middle with a toothpick to see if it comes out clean. If not, continue baking another 5 minutes until it does.
• Top with this delicious dairy free chocolate frosting and decorate however you wish.

Chocolate Buttercream

• Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy
• Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then add cocoa powder and once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy
• Add vanilla and milk, then beat for a further 30 seconds
• To assemble, frost the top of one cake with buttercream, stack the other cake on top, and spread a layer of cream on the rest of the cake and decorate with sprinkles!