Preheat oven to 350°F. Butter and flour a standard bundt pan or spray with baking spray. Set aside.
In a medium size mixing bowl, use a whisk to sift together flour, dark cocoa, pudding mix, baking soda and salt.
In the bowl of a stand mixer, cream together the softened butter, brown sugar, vanilla and almond extracts on medium-high speed. Beat for 2-3 minutes until creamy.
Add eggs one at a time beating well after each addition.
Lower the speed of the mixer and add the sifted dry ingredients alternately with the buttermilk, ending with flour. Stop and scrape the bowl periodically.
After all have been added, increase the mixer speed and continue to beat just until fully combined. The batter will be thick.
Spread the batter evenly into pan. Bounce the pan on the counter a few times to settle the batter.
Bake for 55-60 minutes or until a toothpick inserted into the center comes back clean. Cool in the pan for 20-30 minutes then, invert onto a cooling rack to cool completely.
To make the ganache: In a microwave safe bowl melt the chocolate chips and heavy cream together. Melt in 20 second increments stopping to stir each time. Repeat until smooth, then add the almond extract.
Drizzle over the cooled cake. Sprinkle the top with grated chocolate, if desired.