Rainbow Chocolate Cake

2 Preheat oven to 350 degrees F / 180 C. Line 2x6 inch round tins with baking paper and set aside.
3 Whisk together the almond milk and lemon juice, set aside.
4 In a separate mixing bowl whisk the brown sugar, coconut sugar, salt, baking powder and soda, cocoa powder and flour unti well combined.
5 Add the oil, vanilla extract and eggs to the almond milk mixture and whisk.
6 Pour the wet ingredients into the dry ingredients, mix until combined.
7 In a separate bowl mix the boiling water and instant coffee.
8 Stir the coffee mixture into the cake batter and mix until incorporated.
9 Pour the cake batter into the prepared tins and bake for 35-45 minutes or until an inserted skewer comes out clean.
10 Allow to cool in the tins for 10 minutes before removing and cooling completely on a cooling rack.
11 While the cakes are cooling prepare the buttercream: Whip the pasterized egg whites with the powdered sugar for 3 minutes. Add half the butter, whip until smooth. Add remaining butter and vanilla extract, whip for 4-5 minutes.
12 Divide the buttercream into 5 small bowls and add food coloring, mix well.
13 When the cakes are cold slice each cake horizontally into 3 even slices.
14 Spread a layer of buttercream over the base slice of cake, top it with another layer of cake. Repeat until all cake and filling has been used.
15 Prepare the chocolate ganache: Finely chop the dark chocolate and place in to a heat proof bowl.
16 Place the cream into the microwave and heat until steaming.
17 Pour hot cream over the chocolate and stir until smooth. Place in the fridge for 10 minutes to become a little firm but spreadable. 
18 Cover the entire cake with ganache and top with sprinkles.