8ouncessour creamfull fat, not reduced-fat or light
1cupdark chocolate chips
¼teaspoonalmond extractor vanilla extract
Preheat oven to 325°F. Coat a 10-inch tube pan or bundt pan with solid vegetable shortening and sugar or cake release spray.
In the bowl of an electric mixer, cream butter and sugars until fluffy about 3 minutes. Stop the mixer and scrape the sides. Mix again to combine.
In a large bowl, whisk together flour, instant pudding mix, cocoa, salt, baking powder, and baking soda.
Add the eggs one at a time beating well after each addition. Next, beat in the vanilla extract and almond extract.
Turn the mixer to low and add the dry ingredients alternately with the sour cream and beat until combine. Stop the mixer and scrape the sides, Mix again until the mixture is fully combined. (This batter is very thick.)
Evenly spread batter in a tube pan or bundt pan. Bake at 325°F for 70 to 75 minutes or until a cake tester inserted into the center shows no crumbs or dry crumbs.
In a microwave-safe bowl, melt the chocolate chips and heavy cream. Stop microwave and stir every 20 seconds. Repeat, if necessary, until smooth.
Whisk in the corn syrup and flavoring. Whisk until well combined.