Cut cake horizontally to make 4 layers. Stir together sugar and cocoa in medium bowl. Add whipping cream and vanilla; beat until stiff.
Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of mixture; continue layering whipped cream mixture and cake until all have been used.
CHOCOLATE GLAZE: Melt butter or margarine in small saucepan over low heat. Add cocoa powder and 2 Tbsp. water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil. Remove from heat. Gradually add 1 cup powdered sugar and almond extract, beating with whisk until smooth. Spoon glaze over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve. Cover; refrigerate leftover torte.