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Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and line with parchment paper a 9-inch cake pan and set it aside.
In a large bowl, using an electric mixer, beat the eggs, sugar, and vanilla on high speed until the mixture is pale, light, and frothy.
Gradually drizzle in the oil in a steady stream, allowing it to fully combine, then whisk in the espresso coffee.
Place a sieve/ strainer over the bowl. Add flour and baking powder, and sift into the cake batter, followed by dark chocolate chips and a pinch of sea salt. Use a whisk to mix until just combined (do not overmix).
Bake in the oven for approximately 40 minutes. During the last 10 minutes of baking time, cover the top of the cake with foil to prevent it from browning too much. To check if the cake is ready, insert a toothpick in the center, if it comes out clean, the cake is ready.
Remove the cake from the oven, allow to cool, then gently remove the cake from the pan.
Once ready, dust the Italian almond cake with powdered sugar or top it with the mascarpone coffee cream, and serve at room temperature.
Mix the mascarpone, sugar and coffee until smooth. Refrigerate until ready to use.