Preheat oven to 350 degrees F. Grease two 8-inch round and two 8-by-8 square cake pans with baking spray, set aside.
In a large bowl, sift flour, cocoa powder, baking powder, baking soda, and salt, set aside
In a stand mixer fitted with a paddle attachment, beat sugars, almond paste, and oil on medium speed until smooth and lump free, scraping frequently, about 4 minutes.
Add eggs, one at a time, beating well after each addition. Scrape bowl and paddle periodically. Beat in vanilla and almond extracts. On low speed gradually add dry mixture in 3 additions alternating with the buttermilk in 2 additions, beginning and ending with the dry mixture. Still on a low speed, add in the coffee, beating to combine. It will look very funny and soupy.
Divide batter between prepared pans, baking until a toothpick inserted comes out with a moist, not wet, crumbs. Let cakes cool in pans for 5 before inverting onto a wire rack to cool completely. Brush with a cassis liquor. Cool completely. For moister cakes, wrap in plastic wrap and refrigerate overnight.
To assemble the Black Widow Cake:
Use a serrated knife to even off the cake layers, brush cassis liquor onto layers.
Cut round cakes in half.
Place one square in center flanked by a half circle in each upper corner. Apply frosting. Top with corresponding layers. Do a thick crumb coat. Refrigerate for 20 minutes. Base ice with desired colors.