Preheat oven to 350°F. Oil three 6" round cake pans, and line the bottoms with parchment rounds.
In a large bowl, whisk together all of the wet ingredients until combined.
In a separate bowl, whisk together the dry ingredients.
Add the dry ingredients to the wet a little at a time until fully combined, and the batter is smooth. Fold in the chocolate chips.
Divide the batter evenly between the 3 pans, using your spatula to smooth the tops. Bake for 20-25 minutes, until a cake tester inserted into the center comes out clean.
Remove cakes and set them on a cooling rack. Once they're cool, wrap them tightly in cling wrap and refrigerate for at least 12 hours (or overnight).
The day of, frost cake one layer at a time. Then lightly frost the top and sides of the cake. Refrigerate until 1 hour before serving.