Preheat oven to 350 degrees.
In a large mixing bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and kosher salt. Set aside.
In a separate bowl, mix the buttermilk, vegetable oil, eggs, and vanilla.
Add the wet ingredients to the dry with a low mixing speed. Add the coffee and stir just to combine. Be sure to scrape down the ides of the bowl.
Pour the batter into a 10X13 pan and bake for 35 to 40 minutes or until toothpick is removed clean.
While the cake is still warm, with a wooden spoon handle poke several holes all over the cake.
In a small saucepan over low heat, combine sweetened condensed milk with semi sweet chocolate chips. Stir until chips have melted completely.
Pour chocolate sauce over the entire cake. Making sure to get it down into the holes.
Cool cake completely and then refrigerate until chilled.
Make the chocolate whipped cream - Chill bowl and beaters in the freezer for 10 minutes. Using an electric mixer, beat cream on medium-high until it starts to thicken.
Add sifted powdered sugar, sifted cocoa powder and vanilla. Lower the speed to medium and beat until soft peaks form.
Spread the whipped cream over chilled cake.
Garnish with chocolate sauce, mini chocolate chips and roasted almonds. Say Grace and enjoy!