Toffee Almond Crunch Cake

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1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder (not Dutch process)

2 teaspoons baking powder

2 teaspoons baking soda

1/4 teaspoon kosher salt

2 cups sugar

1 cup buttermilk, at room temperature

4 large eggs, at room temperature

1 cup strong brewed coffee, cooled

1 stick (4 ounces) unsalted butter, melted and cooled

2 teaspoons pure vanilla extract

1/2 pound bittersweet chocolate, coarsely chopped

1/4 pound unsweetened chocolate, coarsely chopped

1 pound unsalted butter, at room temperature

1 tablespoon dark rum

3 1/4 cups confectioners' sugar

3/4 cup sour cream, at room temperature

1 1/2 cups sliced almonds

1 cup coarsely chopped chocolate-covered toffee bars, such as Skor bars or Heath bars (four 1.4-ounce bars)

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