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The cake can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.
Softened butter for the pan
2 cups unbleached all purpose flour, plus more for the pan
2 teaspoons baking powder
½ teaspoon fine sea salt
12 tablespoons (1 ½ sticks) unsalted butter, at room temperature
1 ½ cups plus 3 tablespoons superfine sugar, divided
4 large eggs, beaten, at room temperature
1 teaspoon pure vanilla extract
1/3 cup Dutch-processed cocoa powder
1/3 cup brewed strong coffee, cooled
1/2 teaspoon instant espresso coffee powder
1/4 teaspoon almond extract
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