Cake

1. Preheat oven to 325F/163C and heavily grease a 10-cup-12-cup bundt pan, set aside while you prepare the filling.
2. In the bowl of an electric stand mixer fitted with a paddle attachment or large mixing bowl with a handheld electric mixer beat the butter and sugar, and mix on low-medium speed for 3-4 minutes. Once the mixture is light and fluffy make sure to scrape down the side of the bowl so everything is fully combined, then add the eggs one at a time.
3. In a small bowl whisk together the flour, baking soda, and salt. Then in a separate bowl mix together the sour cream, vanilla extract, and almond extract.
4. Add 1/3 of the flour mixture to the butter mixture and mix to combine, then add 1/2 of the sour cream mixture, mix to combine, then 1/3 of the dry ingredients and repeat with the remaining sour cream and dry ingredients, with the mini chocolate chips with the last bit of flour, mixing until just combined. You don't want to overmix the batter.
5. Pour into the prepared cake pan and use an offset spatula to spread the batter into an even layer. Bake for 65-75 minutes, the internal temperature of the cake should be 210F/99C. Let the cake cool in the pan for 20 minutes then flip onto a wire rack to cool completely. If you want make the chocolate frosting.

Chocolate Frosting

1. In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.
2. In a large bowl add the chocolate and corn syrup then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Store in the freezer for 20 minutes, I stir every 5 minutes or so, to chill the ganache and thicken it a bit.
3. When ready to use I like to pour it into a measuring cup with a pour spout to easily drizzle it on the cake. Store the cake in an air-tight container at room temperature for up to 3 days. If you are in a very warm environment I would store it in the fridge but let sit at room temperature for 30-60 minutes before serving.