Preheat oven to 350°F (175°C) and grease a baking sheet; line with parchment paper.

Whisk eggs and sugar together until thick, pale, and fluffy (5–7 minutes).

Gently fold in almond flour and all-purpose flour without deflating the mixture.

Pour batter onto the prepared baking sheet and spread evenly.

Bake for 12–15 minutes or until golden and a toothpick comes out clean. Cool completely.

Slice the sponge into 3 even layers.

Make the coffee buttercream by combining melted butter and brewed coffee (add powdered sugar for a thicker texture if desired).

Assemble the cake by layering the sponge with coffee buttercream between each layer.

For the glaze, heat chocolate and cream together until smooth. Let cool slightly, then pour over the top of the assembled cake.

Refrigerate the cake for at least 1 hour to set before serving.