1. Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan.

2. In a medium bowl, whisk together the flour and granulated sugar. In a separate bowl, beat the eggs until light and fluffy, about 5 minutes.

3. Gently fold the egg mixture into the flour mixture until just combined. Spread the batter evenly in the prepared pan.

4. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.

5. In a small saucepan, heat the cream over medium heat until just simmering. Remove from heat and add the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth. Allow the ganache to cool and thicken slightly.

6. In a large bowl, beat the softened butter and powdered sugar until light and fluffy, about 5 minutes. Beat in the almond extract.

7. Cut the cooled cake in half horizontally to create two thin layers. Place one layer on a serving plate and spread with half of the chocolate ganache. Top with the second cake layer and spread with the remaining ganache.

8. Pipe or spread the almond buttercream over the top and sides of the cake. Refrigerate for at least 2 hours before serving.