In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt until they're evenly distributed.

Place the room temperature butter, the oil and the granulated sugar in a large bowl and use an electric mixer with the whisk attachment to beat them for 2 minutes. Add the eggs, one at a time, beating on medium speed until each egg is fully incorporated. Add the sour cream and beat just until it's combined.

Add half of the dry ingredients to the batter, turn the mixer on low speed and then pour in the milk, followed by the rest of the dry ingredients, mixing just until the flour is mostly incorporated. Fold in the chocolate chips, just until it’s evenly distributed.

Distribute the batter evenly among the three cake pans, about 14oz in each pan and bake for 30-35 minutes. When the cake is fully baked it will release itself from the edge of the pan and it will spring back if you press on the center of it.

Allow the cake to cool in the pan for 5 minutes and then invert them onto a tea towel or cooling rack. Then allow them to cool completely before frosting.

Place the sugar and water in a medium saucepan and swirl the pan until the sugar is fully immersed in water. Place the saucepan over medium heat until the sugar dissolves and comes to a gentle simmer.

Lower the heat to low and place the lid on the pan and allow the mixture to simmer for a couple minutes. Meanwhile, place the egg yolks in the bowl of a stand mixer, fitted with the whisk attachment, and turn the mixer up to high speed. Let it whip while the sugar is done cooking.

Use a candy thermometer to see when the sugar reaches 240F (116C), then lower the mixer to medium speed and slowly drizzle the hot sugar syrup into the thick and foamy egg yolks, while they are whipping.

Turn the mixer back up to high speed and let it whip for 5-10 minutes, until the yolk mixture is very pale and fluffy and is cool to the touch or no longer warm.

Scrape the sides and bottom of the bowl, add in the vanilla, almond and salt and turn the mixer up to high speed for 1-2 minutes.

Place the first layer of cake on a flat surface and use 1/4 of the chocolate chip almond buttercream to frost it. Repeat with the second layer and then place the third layer on top. Refrigerate the cake for 20 minutes.

Add in the chocolate chips to the remaining buttercream and mix until they're evenly dispersed. Then use the rest of the buttercream to frost the outside of the cake.

Refrigerate the cake for another 30-60 minutes, until the buttercream feels a little more firm and sturdy.

Place the chocolate chips in a large bowl and set aside. Heat the cream in a small saucepan over low heat just until it begins to simmer and then pour it over the chocolate chips. 

Cover the bowl for 1-2 minutes and then slowly stir until it’s fully combined and smooth. Allow it to cool at room temperature for about 15 minutes, mixing ever few minutes.

When it's no longer hot but still runny, pour it over the chilled cake. Refrigerate the cake for another 15 minutes to set the chocolate ganache.

Serve at room temperature or slightly chilled.