• Preheat oven to 350°F and grease a 13" x 9" cake pan. Set aside.
• In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
• In a large bowl, whisk eggs and vegetable oil together.
• Add buttermilk, vanilla extract and almond extract to egg mixture and whisk until just blended together
• Add dry ingredients to buttermilk and egg mixture and stir until flour is just incorporated.
• Stir in freshly brewed coffee and melted chocolate and stir until blended and smooth
• Pour into prepared pan.
• Bake in preheated oven for 30 minutes or until a toothpick or fork inserted in centre of cake comes out clean.
• Cool in pan for 45 minutes before frosting

Frosting

• In a large bowl, beat together butter and shortening until smooth and creamy
• Add 2 cups of confectioner's sugar and beat on low until all sugar is blended in.
• Add remaining 2 cups of confectioner's sugar and cocoa powder, ad continue to beat until smooth
• Beat in buttermilk and vanilla extract. Frosting should be thick, but smooth and creamy
• Spoon half of frosting onto cooled cake.
• Spread frosting evenly over cake, adding more frosting to cover the top of cake completely.
• Cut into squares and serve.