Cake:
4 ounces unsweetened chocolate , chopped
1/4 cup Dutch-processed cocoa powder
1 teaspoon instant espresso powder
1-1/4 cups water, boiling
1/2 cup (2-1/2 ounces) all-purpose flour
1/4 cup (1 ounces) almond flour
3/4 cup (3 ounces) cake flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
8 ounces unsalted butter (2 sticks), softened, plus extra for greasing pans
1-1/2 cups (12 ounces) packed dark brown sugar
3 large eggs , room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract

Almond Cream Filling
3/4 cup whole milk
2 tablespoons almond paste
4 large egg yolks
1/3 cup (2-3/8 ounces) granulated sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon fine sea salt
2 tablespoons Amaretto
1/2 cup heavy cream

Chocolate Glaze
8 ounces bittersweet chocolate, finely chopped
1/2 teaspoon instant espresso power
1/4 teaspoon fine sea salt
3/4 cup heavy cream
2 tablespoons light corn syrup
1 teaspoon pure vanilla extract