For the ganache:

1. Put ¾ c of the chocolate chips in a small heat-proof bowl. Bring the cream to a heavy simmer over medium heat and pour it over the chocolate.
2. Cover with plastic wrap and set aside for three minutes. Whisk from center of the bowl out to the edges until smooth.
3. Cover again with plastic wrap sitting directly on the surface and set aside at room temperature for at least 4 hours or overnight.

For the chocolate chip cake:

1. Position a rack in the center of the oven and preheat the oven to 350 F. Grease a 10-inch removable bottom cake pan with 1 ½ tbsp of softened butter, then press a round of parchment into the pan. Grease the top of the parchment with ½ tbsp butter.
2. In a medium bowl, whisk together the flour, baking powder and salt. In the bowl of a stand mixer with the paddle attachment, cream the remaining 4 oz butter with brown sugar and vanilla and almond extracts on medium speed until well combined, about 1 min.
3. Increase the speed to high and beat for 15 seconds. Stop the mixer, scrape the bowl, and add the egg. Blend on medium speed for 30 seconds. Add the dry ingredients and combine on low speed until just combined.
4. Add the chocolate chips that remains after you’ve made the ganache and mix for a few seconds until combined.
5. Scrape the batter into the prepared cake pan. Dip a rubber spatula in water, shake off excess, and use it to press the batter into a smooth and even layer in the pan.
6. Bake until lightly golden and puffy around the edges (the center should feel quite soft)…about 18 to 22 minutes. Let cool for 10 minutes and the run a paring knife around the edge of the pan to release the cake. Let cool for at least 2 hours before removing the parchment, then invert back onto a cake plate or stand. Can be made a day ahead.
7. Use a rubber spatula to fill a pastry bag fitted with a tip with ganache. Pipe the ganache back and forth across the cake, or as you will!