* If you don't have almond flour and can't be bothered buying it (I don't blame you), you can just leave it out and increase the flour to 2 1/4 cups.
** If you prefer a non-alcoholic version, you can use almond extract instead. For the cake, use 1 tsp almond extract (at most) and increase the milk to 1 cup. For the syrup, use 1 tsp of almond extract instead of Amaretto. Almond extract is strong and it's easy to overdo it. Less is more here.
*** If you have unmelted chunks of chocolate in your ganache still, you can heat it up over a simmering double boiler on the stove.
**** You can speed up the thickening of the ganache by placing the it in the fridge, but you need to stir it often.