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Preheat oven to 350 degrees F.
Line two 6” round cake pans with parchment paper and grease well. Set aside.
In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
Add dry ingredients to the wet ingredients and stir until combined.
Add mini chocolate chips and stir until evenly distributed.
Divide the batter evenly into the two prepared cake pans.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs.
Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes).
Once cool, lift cakes out of the pans and remove parchment paper. Let cool completely on the wire cooling rack.
Once cool, with chocolate frosting and serve.