Preheat oven at 190C fan
Line a loaf tin with grease proof paper
Melt the butter in a small saucepan on medium heat, leave to cool a bit
Sift the flour and cocoa together in a bowl and set aside
Chop the blanched almonds and set a side
Whisk together eggs, vanilla extract and sugar until pale and fluffy
Add the cold coffee to the mixture and whisk to combine
Add the flour mix to the wet ingredients and combine well
Add the melted slightly cooled butter and chopped almonds to the mix and combine
Pour the cake mixture into the prepared loaf and bake for 30-35 mins until a skewer comes out clean
Leave to cool on a wire rack