Preheat the oven to 350°F. Line a 9 or 10-inch round springform pan with a piece of wax paper or parchment to fit the bottom only. Grease the bottom and sides of the pan or spray with baking spray. Set aside.
Melt together the butter and chocolate chips in a small heavy bottomed saucepan over medium heat. Stir constantly to prevent sticking until the chocolate chips are completely melted.
Stir in the granulated sugar, brown sugar, salt, espresso powder, vanilla and almond extracts.
Remove from the heat and add the eggs. Beat with a large whisk or an electric ixer just until smooth. Add the cocoa powder, and mix just to combine.
Pour the batter evenly into the prepared pan.
Bake the cake for 25-35 minutes or until an instant-read thermometer inserted into the center registers at least 200°F or the center is set when gently shaken.
Remove from the oven and cool on a cooling rack in the pan for 20 minutes.
Loosen the edges of the pan with a knife if needed, then remove the outer ring. Allow the cake to cool completely. Chill until serving.
May serve dusted with powdered sugar, a dollop of whipped cream and fresh berries, if desired.