Preheat the oven to 350 degrees. Grease two 8 inch round cake pans with vegetable oil, line bottoms with parchment paper and then grease the parchment paper with vegetable oil as well.

Whisk the gluten free flour, sugar, cocoa powders, baking powder, baking soda and salt in a large bowl until combined and lump free.

Measure out one cup of milk of choice into a measuring cup. Add one tablespoon of white vinegar into the mix and stir with a spoon. Let it sit for 5-10 min and stir again. It should look slightly chunky. That’s normal.

In a separate small bowl, combine the cornstarch and 6 tablespoons of water and mix together with a spoon until thin and watery. It will be thick and tacky at first. Set aside.

Make a well in the center of the dry ingredients. Add the cornstarch water mixture, milk and vinegar mixture, warm water, oil and vanilla. Whisk until smooth. If it starts to get too thick, use a spatula to mix the rest.

Add in 1.5 cups of chocolate chips using a spatula to combine.

Divide the batter evenly between the two greased cake pans.

Bake the cakes for about 47-50 min in the center rack of the oven or until the cakes spring back at you when carefully touched.

Let cool completely in the cake pans. Turn out from pans, and place on cooling racks.

Once they're cool, use a cake knife cut a thin layer off the tops of each layer to make the cakes level and flat on top. 

Then, slice both cakes in half horizontally. Now you have 4 thin layers of cake.

While the cake is baking, make the jam or you can use store bought. 

Divide the frosting into 5 equal servings. 

Place one layer of cake on the cake stand. Take ⅕th of the frosting and frost the top. Place another layer of cake on top and repeat. Do this process 3 times.

Frost a thin layer of frosting on the top of the cake and sides of the cake. Use a cake scraper or an icing spatula to scrape excess frosting off the sides of the cake. This should be a semi naked cake.

Pop in the fridge uncovered for 15 min to harden.

Place chocolate chips in a heat safe bowl. Place heavy cream in a pan on the stove over medium heat.

Whisk constantly until the edges begin to simmer. Immediately pour on top of chips and do NOT mix!

Let sit 1-2 min then whisk until fully combined and smooth.

Take the cake out of the fridge. Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly since the cold cake will harden the ganache fast.

Put the rest of the frosting into a piping bag and pipe swirls all around the edge of the outside of the top of the cake. 

Top with extra chocolate chips and extra washed blueberries.