Preheat oven to 350 degrees F/ 180 degrees C. Grease very well two 7 inch/ 18 cm cake pans and line them with circles of parchment paper.
In a bowl combine spelt flour and baking powder. Stir and set aside.
In a large mixing bowl beat the eggs with the coconut sugar for 3-4 minutes, using an electric mixer. The mixture should double its volume.
Add olive oil, sour cream and vanilla and mix again.
Using a rubber spatula gradually add the dry ingredients, mixing gently to combine.
Pour the mixture into one of the pans and keep it in the fridge, while preparing the second batter.
Combine coconut flour with the baking powder. Mix well and set aside.
In a large mixing bowl beat eggs and coconut sugar with an electric mixer for 3-4 minutes, until doubling their volume.
Add sour cream, vanilla and oil and beat again, to combine.
Add coconut flour and mix gently with a rubber spatula until absorbed. Fold also the flax seed meal and the cocoa powder into the mixture.
Transfer the batter to the second pan.
Bake the two batters together for about 40 minutes or until a toothpick inserted in the centre comes out clean. It is possible that one cake base gets ready before the other: if it happens, remove it from the oven and continue baking the second one.
Let the two cake bases cool until room temperature before assembling the cake.
In a large mixing bowl beat together all ingredients with an electric mixer until smooth and creamy.
Using a long serrated knife cut the spelt cake into two equal layers. Trim any uneven parts from the top, to make the cake flat.
Use a round cookie cutter or a mould to make a 3-4 inch hole in the middle of the chocolate layer.
Place one spelt layer on a serving plate. Spread about ¼ of the frosting on top.
Place the chocolate layer. Fill the hole completely with chocolate chips. Spread another ¼ of the frosting on top, making sure you keep the chocolate chips in place.
Cover with the second spelt layer (make sure it is the one that have been on the bottom of the pan). Spread the remaining frosting around the cake using an offset spatula.
Decorate as you like.
Oil: I use extra virgin olive oil almost exclusively for all dessert recipes which call for liquid vegetable oil. The reason is that it is healthier, even for cooking, and most commercial brands don't have a strong taste, so in desserts you don't feel it. In this recipe you can substitute it by canola oil, sunflower oil or any other vegetable oil which doesn't have a strong flavour. Coconut oil works too but it normally leaves s coconut taste.Chocolate chips: I used a mix of dark and white vegan chocolate chips sweetened with coconut sugar. You can use any kind of sugar-free or low sugar chocolate chips. Alternatively you can use homemade sugar-free gummy bears or any other healthy small candy.Decoration ideas: you can usegingerbread cookies or you can make truffles from the trimmed cake layers and some frosting.Store this cake in airtight container in the fridge (or covered with cling film) for 3-4 days.