For the cake:
2¼ cups flour
1 cup unsweetened cocoa powder
2 tsp. baking powder
¾ tsp. baking soda
¼ tsp. salt
1 cup (2 sticks) unsalted butter, at room temperature
1½ cups sugar
4 large eggs
1 tsp. vanilla extract
1 tsp. almond extract
1½ cups sour cream
6 oz. bittersweet chocolate, melted and cooled slightly
For the ganache:
6 oz. bittersweet chocolate, finely chopped
¾ cup heavy cream
1 tbsp. light corn syrup
To make the cake, preheat the oven to 325˚ F. Grease and flour a 10-cup Bundt pan.
In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt; whisk to blend. In the bowl of an electric mixer, combine the butter and sugar. Beat together on medium-high speed until light and fluffy, 4-5 minutes, scraping down the bowl as needed. Mix in the eggs one at a time, blending well after each addition. Blend in the vanilla and almond extracts.
With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients and beating each addition just until incorporated. Mix in the melted chocolate just until combined.
Pour the batter into the prepared pan, spreading the batter evenly. Bake until a toothpick inserted in the center of the cake comes out clean, about 50-60 minutes. Let cool in the pan 10 minutes. Invert onto a cooling rack and gently remove the cake from the pan.
To make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to a boil in a small saucepan. Pour the hot cream over the chocolate let stand 1-2 minutes. Whisk in small circular motions until the mixture is well blended and the ganache is smooth. Stir in the corn syrup. Drizzle the ganache over the cooled cake and garnish with sliced almonds before the glaze sets.