Preheat oven to 350 degrees. Grease and flour a 10 or 12 cup Bundt pan.
In a small saucepan, add the butter, water, cocoa powder, and salt. Cook over medium heat, stirring often, until the butter has melted and the mixture is completely combined. Remove from heat and set aside.
In a large mixing bowl, add the flour, sugar, and baking soda. Whisk until combined. Whisk in half the butter mixture until combined. Add the other half of the butter mixture and whisk until completely incorporated.
Add the eggs, one at a time, whisking until combined. Add the sour cream and almond extract and whisk until completely combined.
Pour the batter into the greased and floured Bundt pan and spread evenly. Bake 40 to 45 minutes, or until a wooden pick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes. Then invert the cake onto a wire rack to cool completely.
Place the chocolate and corn syrup in a medium heat-proof bowl.
In a small saucepan, combine the heavy cream and sugar. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the cream begins to simmer and bubble around the edges.
Pour the cream mixture over the chocolate and let stand for 5 minutes. Then whisk until smooth. Pour the glaze over the cooled cake.
Recipe adapted from Bake or Break
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