Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.

In a large mixing bowl, beat the eggs with the sugar until creamy and pale.

Gently fold in the almond flour and the all-purpose flour along with the baking powder, mixing until just combined.

Finally, fold in the melted butter until the batter is smooth.

Pour the batter into the prepared baking pan and bake for 20-25 minutes, until golden and a toothpick comes out clean. Allow cooling completely.

In another bowl, cream the softened butter until fluffy.

Gradually mix in the powdered sugar. You can add a little milk if it gets too thick.

Blend in the cooled coffee and vanilla extract until well combined.

In a small saucepan, heat the cream just until it begins to simmer. Remove it from the heat.

Add in the dark chocolate chips and stir until fully melted and glossy. Allow it to cool slightly.

Once the almond sponge cake is cooled, slice it into three even layers.

Start with the first layer and spread a generous amount of coffee buttercream on top.

Place the second layer on top and repeat the process, ending with the third layer of sponge cake.

Pour the chocolate ganache over the top, allowing it to drizzle down the sides for an elegant finish.

Refrigerate for at least an hour before slicing, to set the ganache.