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Whip eggs and sugar on high speed for 3 minutes. (A stand mixer is very useful for this sort of technique.) Place the beaten eggs over a pot of simmering water, being careful not to let the bowl touch the water. Stir eggs constantly until warmed by the steam.
Stir together the coffee and the instant coffee in a small pot, and bring to a boil. Stir until instant is dissolved. Remove from heat, and stir in chocolate chips until smooth. Cool.
Whip cream until foamy. Gradually add powdered sugar while continuing to whip to stiff peaks. Fold in Kahlua to taste. Chill.
Carefully slice the genoise into two equal layers. Sprinkle the bottom half with 2 tablespoons Kahlua to moisten the cake. Spread the Kahlua cream filling on the bottom cake half. Sprinkle the cut side of the top half with 2 tablespoons Kahlua and place top layer on cream filling. Frost top and sides of cake with the mocha buttercream. Sift 1/2 cup powdered sugar over top of cake. Press toasted almonds onto sides of cake.