Procedure

• Preheat your oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
• Add the egg whites a little at a time, beating well after each addition. Mix in the vanilla extract and almond extract if using.
• In a small bowl, stir together the milk and sour cream until smooth. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix just until combined.
• Toss the mini chocolate chips with 1 tablespoon flour, then gently fold them into the batter.
• Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 34 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
• In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, then mix in the vanilla, salt, and enough heavy cream to make a thick, fluffy frosting. Fold in the mini chocolate chips at the end.
• If needed, level the tops of the cooled cakes. Place one cake layer on a serving plate or cake stand and spread a generous layer of frosting over the top.
• Place the second cake layer on top. Cover the top and sides of the cake with the remaining frosting, smoothing it with an offset spatula.
• Press a few extra mini chocolate chips over the top if desired. Chill the cake for 20 to 30 minutes to help the frosting set, then let it sit briefly before slicing.