In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar.

In a separate bowl, combine the buttermilk, eggs, and oil. Add the wet mixture to the dry ingredients and stir until just combined. Slowly pour in the hot coffee, whisking gently until the batter is smooth.

Divide the batter evenly among three 8-inch round cake pans. Bake at 350°F for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.

In a skillet over medium heat, melt the butter. Add the shredded phyllo dough and cook, stirring frequently, until golden brown and fragrant. Transfer to a bowl and let cool slightly.

In a microwave-safe bowl, melt the white chocolate chips in 30-second bursts, stirring until smooth. Fold in the almond paste until well combined, then stir in the toasted phyllo until the mixture is thick and evenly colored.

Place one cake layer on a serving plate. Spread half of the almond crunch filling evenly over the top. Repeat with the second layer and remaining filling, then top with the third cake layer. Chill the assembled cake for 30 minutes.

To make the ganache, place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer, then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth. Let the ganache cool slightly until it thickens to a drippy consistency.

Pour the ganache over the top of the cake, allowing it to drip down the sides. Sprinkle the chopped almonds over the top and garnish with whole toasted almonds.