Preheat the oven to 180°C (350°F). In a mixing bowl, whisk eggs and sugar until light and fluffy. Fold in almond flour and all-purpose flour, then add melted butter.

Pour the batter into a baking pan and bake for 20-25 minutes until golden. Let cool.

In a saucepan, combine strong coffee and sugar. Heat until sugar dissolves. Let cool.

Beat softened butter until creamy. Gradually add powdered sugar and mix well. Add coffee and mix until smooth.

Heat heavy cream until just boiling, then pour over chopped dark chocolate. Let sit for a few minutes, then stir until smooth.

Cut the cake layers into equal parts. Soak each layer with coffee syrup, spread buttercream between layers, and top with ganache.

Chill the assembled cake for at least 1 hour before serving.