Preheat oven to 350°F. Lightly coat 3 (6-inch) cake pans with cooking spray. Line bottoms with cutout circles of parchment paper, spray again and dust with breadcrumbs. Sift together flour, almond flour, baking powder and salt in a medium bowl and set aside.

In the bowl of an electric mixer fitted with a paddle attachment, add butter and coconut oil and sugar. Beat on medium speed until fluffy. Scrape down bowl as needed.

In a small bowl, combine cocoa powder with ¾ cup milk. Whisk thoroughly to remove any lumps and set aside.

To the butter and sugar mixture, add the eggs, 1 at a time, and beat to combine. Then add sour cream, vanilla and almond extract. Beat to just combine. Add the flour mixture and ½ cup milk in 2 increments. Beat just until the batter is smooth. Place 1½ cups batter in 1 of the prepared pans.

Add the cocoa mixture to the remaining batter and beat to combine. Divide the chocolate batter evenly between 2 remaining pans (I suggest using a scale). Tap the pans gently to even out the batter. Bake 3 cakes on the middle oven rack for 35 to 40 minutes, rotating pans halfway through. The yellow layer tends to bake a little faster but test all layers with a toothpick at 35 minutes. Cakes are done when the toothpick comes out clean.

Remove cakes from the oven when done. Place on a cooling rack for 10 minutes. Run a thin knife around the edges, invert to remove from pans, then invert again so cakes rest top sides up. Wrap layers in plastic wrap and refrigerate overnight, or until totally chilled.

For the ganache, place chocolate in a small heatproof bowl. In a small saucepot, heat cream and honey over medium heat. When the cream starts to boil and little bubbles form on the edge of the pot, pour over the chocolate. Let sit 10 minutes, then whisk by hand until the ganache is glossy and slightly thickened.

Remove cakes from the refrigerator. If the layers are domed on top, carefully slice off the domes with a bread knife to level.

Starting with a chocolate layer, place on a cake stand and spoon ½ the ganache on top. Using a small metal spatula, spread to the edges until even across the top.

Place the cake in the refrigerator for 5 minutes. Top the chocolate cake layer with the yellow layer and spoon remaining ganache on top. Spread until even. Refrigerate 5 minutes and place the remaining chocolate cake layer on top, making sure the layers are level. Refrigerate while you make the frosting.

Using the paddle attachment, add powdered sugar, mascarpone, butter, honey and vanilla to the bowl. Start on low speed to incorporate the ingredients, then slowly add the half & half, a little at a time. Beat on high until the frosting is smooth and fluffy.

Remove cake from the refrigerator. Start by frosting the top of the cake with a small metal spatula. Continue to the sides, starting at the top and continuing down the sides as you turn the cake, smoothing the frosting as you go. Once you reach the bottom, smooth the frosting where the cake meets the plate. Refrigerate; remove cake 30 minutes before serving.

For the Honey Almond Brittle recipe, see below.