Preheat the oven to 350°F. Line a 9x13 inch baking pan with parchment paper.

In a large bowl, whisk together the almond flour, powdered sugar, and cocoa powder.

In another bowl, beat the eggs and granulated sugar until pale and fluffy, about 5 minutes.

Gently fold the almond flour mixture into the egg mixture until combined. Stir in the melted butter and vanilla extract.

Pour the batter into the prepared pan and spread it evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.

While the cake cools, prepare the chocolate ganache. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth. Allow the ganache to cool slightly.

Once the cake is cool, cut it into three equal layers. Place one layer on a serving platter. Brush with half of the coffee and coffee liqueur mixture.

Spread a layer of ganache on top, then add the second layer of cake. Repeat the process with the second layer, brushing with the remaining coffee mixture and adding ganache.

Top with the final layer of cake. Pour the remaining ganache over the top, allowing it to drip down the sides.

Chill the cake in the refrigerator for at least 2 hours before serving.