Preheat your oven to 350 degrees and grease a 9x13 inch cake pan, lining with parchment paper optionally.

In a medium bowl, stir together the flour, dutch-processed cocoa powder, baking soda, and salt and set this mixture aside. In a large bowl, whisk together the vegetable oil and brown sugar until combined- this mixture will be lumpy.

Whisk in the eggs and the vanilla extract and stir until you have a smooth mixture. In a small bowl or your measuring cup, whisk together the buttermilk and sour cream until well combined. Add about 1/3 of the dry ingredients to the egg mixture and whisk to combine. Then add in about half of the buttermilk mixture, again whisking to combine. Repeat this process until all the wet and dry ingredients have been added. Lastly, whisk in the hot coffee until you have a smooth batter.

Pour the batter into your prepared cake pan and spread evenly. Bake the cake for 28-32 minutes, or until a toothpick inserted into the center of the cake comes out with just a few crumbs clinging to it. Cool the cake completely before frosting.

In a large bowl using an electric mixer, whip the softened cream cheese until light and fluffy, about 2 minutes. Add in the heavy cream and whisk the mixture until stiff peaks have formed, about 5 minutes. Add in the powdered sugar, almond extract, and salt until well combined. Frost your cake as desired.

Optionally, toast your sliced almonds in a skillet over low-medium heat until they are lightly golden all over, about 10 minutes. Cool the almonds and sprinkle them on top of your cake before serving. Enjoy!