Start by preheating your oven. Angel food cake usually bakes well in a tube pan, so grease it lightly or line it with parchment paper. In a large mixing bowl, combine the dry angel food cake mix with the water you’ve prepared with espresso powder. Follow the package instructions closely. You want to get that fluffy texture just right.

Using an electric mixer, beat the cake mix on medium speed for about 1 minute. This step is crucial. The mixture should become light and airy as air is incorporated.

Pour the batter into the prepared pan. Bake according to the box instructions, usually around 30-35 minutes, until the cake is golden and springs back when lightly pressed. Your kitchen will smell heavenly during this time!

Once baked, remove the cake from the oven and allow it to cool upside down on a cooling rack. This cooling method ensures that the cake maintains its fluffiness. If you’ve not seen an angel food cake before, this is quite the sight!

While the cake cools, let's prepare the creamy icing. In a mixing bowl, beat the softened butter until creamy. Gradually add the confectioners’ sugar, beating until smooth. Then, mix in the espresso powder, vanilla extract, heavy cream, almond extract, and cocoa powder until everything is well combined. The icing should be smooth and spreadable.

Once the cake is completely cool, gently remove it from the pan. Place it on a serving plate and spread the icing generously over the top. Sprinkle the toasted almonds on top for that delightful crunch. Slice, serve, and enjoy!