Several hours before making this cake, lay the eggs and butter out to come to room temp.
Put the water on to boil when you get the ingredients out for the cake. It will be boiling by the time you put the cake together.
Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying heavily with baking spray (very important to use the spray for baking – not just cooking spray) or buttering and lightly flouring. (I also cut a circle of parchment paper to fit the cake pans, place it in the cake pan and then spray an additional coat of baking spray on this - that might be overkill, but this cake is very sticky).
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
Add cream, vegetable oil, eggs, and vanilla, almond and a pinch of salt to flour mixture and mix together on medium speed until well combined. Reduce speed to low and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Distribute cake batter evenly between the two prepared cake pans. Bake for 25-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.
Remove from the oven and allow to cool for about 10 minutes and then remove from the pan and cool completely.