Method

1. Preheat oven to 350^oC and place racks on second lowest shelf.
2. Prepare two 9 inch round cake pans by cutting two circles of parchment paper to line the bottom of each pan and spray the sides with canola oil spray.
3. Sift flour, sugar, cocoa powder, baking powder, baking soda and salt into the bowl of a stand mixer.
4. Use the whip attachment to thoroughly mix the dry ingredients on low speed.
5. In separate stainless steel bowl, whisk eggs and then add milk, canola oil and almond extract and whisk briefly to combine.
6. While your machine is running on low-medium speed, add egg mixture to the dry ingredients and run the machine for 40 seconds.
7. Stop the machine, lower the bowl and scrap the bottom of the bowl with a rubber spatula.
8. Raise the bowl back up again.
9. Add boiling water to the instant espresso to dissolve.
10. On low speed, add espresso liquid to bowl.
11. Once espresso had absorbed, turn machine on high for 1 minute to incorporate air into the batter.
12. Stop the machine and scrap the bowl one more time.
13. Run on high for 20 seconds more.
14. Divide the batter equally among the two prepared cake pans.
15. Put the cakes into the oven and bake for approximately 35-40 minutes.
16. Check after 30 minutes by inserting toothpick into center of cake and remove.
17. If it comes out clean, they are ready to remove from oven.
18. Let cakes rest at room temperature in their pans on a wire cooling rack.
19. Once to room temperature, cover the cakes (still in their pans) and refrigerate for 2 hours or overnight.
20. Remove the cakes from the pans and decorate with icing, toasted sliced blanched almonds, and fresh berries.