Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing and lining it with parchment paper.

Whisk together the almond flour, all-purpose flour, baking powder, and a pinch of salt in a bowl.

Beat the eggs and granulated sugar in a separate bowl until pale and fluffy, about 5–7 minutes.

Fold the dry ingredients gently into the egg mixture, then fold in the melted butter and vanilla extract.

Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick comes out clean.

Combine brewed coffee and granulated sugar in a saucepan. Heat until the sugar dissolves. Remove from heat and stir in coffee liqueur if desired.

Beat the softened butter until creamy, then gradually add powdered sugar, followed by brewed coffee and vanilla.

Simmer heavy cream in a saucepan until it bubbles. Remove from heat, add chopped dark chocolate, and stir until smooth.

Cut the cooled almond sponge into three equal layers. Brush the first layer with coffee syrup.

Spread a layer of coffee buttercream over the first sponge, followed by a layer of dark chocolate ganache.

Repeat with the second layer, soaking it with syrup, adding buttercream, then ganache.

Soak the final layer with syrup as well.

Heat additional heavy cream and dark chocolate for the glaze, stirring until completely smooth.

Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides. Refrigerate for at least 1 hour to set.

Slice into squares or rectangles and serve with a flourish!