Preheat oven to 350°F. Lightly grease a 9 or 10-inch springform pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, fitted with the whisk attachment, beat the eggs, sugar, vanilla and almond extract until pale in color and slightly thickened, about 5 minutes. Sprinkle a third of the dry ingredients into the egg mixture and gently fold with a rubber spatula until just incorporated. Continue by adding another third of the dry mixture and fold. Finish with the remaining third and fold once more. The batter should look fluffy and sponge like. Carefully pour it into the prepared pan and bake until the top is lightly browned and the edges begin to pull away from the sides of the pan, about 20 to 23 minutes. Remove from the oven and allow the pan to cool on a wire rack.

To make the soaking syrup, in a large glass measuring cup or bowl, whisk together the hot coffee or espresso with the sugar, marsala wine and coffee liqueur until the sugar has dissolved. While the cake is still warm brush with the syrup. It might seem like a lot of liquid but make sure to use it all, the cake will absorb it. Allow to finish cooling completely.

To make the topping, beat together the mascarpone, powdered sugar, coffee liqueur, vanilla extract and salt until smooth. Pour in the heavy cream and beat until stiff peaks form. Once the cake has cooled, top with the mascarpone frosting and spread out using a spatula. Dust with cocoa powder and top with shaved chocolate, if using. Slice and serve immediately or store in the fridge, loosely covered with plastic wrap, until ready to eat. Enjoy!