Makes 8 generous servings.

• 6 eggs (at room temperature)
• 1 cup sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups cake flour (sifted before measuring)

1. Preheat oven to 350°F. Butter and line the bottom of a 10 inch round cake pan with parchment paper.
2. Sift and measure the flour so you have it ready once you start beating. Measure the sugar and set to the side as well.
3. Crack the eggs into an extra large mixing bowl. Using a hand or stand mixer, beat the eggs on high for about 7 minutes or until they are very fluffy and light colored. Continue beating and add the sugar one tablespoon at time, making sure each tablespoon is fully incorporated before you add the next. Adding all of the sugar should take about 5 minutes. Beat in the vanilla extract.
4. Turn off the mixer and sift half of the sifted flour into the mixing bowl. Using a spatula, fold in the flour. Once it is nearly incorporated sift the rest of the flour into the mixing bowl and fold it in as well. Use a light touch and stop as soon as the flour is incorporated.
5. Pour the batter into the prepared cake pan. Bake at 350°F for 25 to 30 minutes or just until a toothpick stuck in the middle of the cake comes out clean. Do not overbake.
6. Remove the cake from the oven and allow to cool 10 minutes. Turn the cake out onto a wire cooling rack, remove the waxed paper, and allow the cake to cool completely.

• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon coffee extract

Place the sugar and water in a small saucepan. Bring to a boil on medium heat, then boil for two minutes. Remove from heat and stir in coffee extract.

• 9 ounces (18 tablespoons or 2 1/4 sticks) very soft butter
• 8 egg yolks
• 1/4 cup water
• 1 1/4 cups sugar
• 1 tablespoon coffee extract

1. Work the butter into a soft cream by beating it with a wooden spoon. Set aside.
2. Place the egg yolks in a large mixing bowl and beat for about 2 minutes.
3. Put the water in a small saucepan and add the sugar. Without stirring, bring to a boil on medium heat. Boil for a few minutes until the syrup reaches 240°F. Remove immediately from heat.
4. Beating the egg yolks continually, slowly add the hot syrup, aiming it in a thin stream between the side of the mixing bowl and the beating whisk. When all of the syrup has been incorporated continue beating until the mixture has cooled to room temperature. This will take several minutes at least.
5. Next add the butter 1 tablespoon at a time, beating well after each addition. Once all of the butter has been incorporated, add the coffee extract. Continue beating until the buttercream attains frosting consistency. Don't dispair if it seems runny, just keep beating.

• 1 cup sliced almonds (about 3 ounces)

1. Using a long serrated knife, carefully cut the genoise horizontally into three layers (two layers would be fine as well). Brush the crumb side of each layer with the coffee syrup.
2. Place the first layer, crumb side up on a serving dish and slide some pieces of wax paper under the edges of the cake to keep the dish clean for serving.
3. Frost the layer with a generous cup of frosting, then add the next layer and repeat the frosting. Add the last layer with the crumb side down so you have a smooth surface for the top. Frost the sides (lightly) and the top of the mocha cake with about 2 cups of frosting, leaving enough frosting for the final decoration.
4. Using your fingers, press the toasted almonds into the side of the mocha cake and sprinkle some on top too if you wish. Fill a decorating bag with the rest of the frosting and make a pretty pattern on the top of the cake. Keep refrigerated until ready to serve.