Preheat the oven to 350 degrees F. Spray a 6-cup bundt pan with cooking spray and set aside. In a small bowl, add the chocolate chips and microwave until melted, about 1 minute. Alternatively you could melt it over a double-boiler. Set aside. 

Measure out the warm water, buttermilk and olive oil in a measuring cup. Whisk in the egg and reserved melted chocolate. 

In a large bowl, combine the flour, sugar, cocoa powder, baking soda, espresso powder and salt. Pour in the warm water mixture and mix until combined. The batter will be thin. Pour into the prepared bundt pan and transfer to the oven to bake for about 25 to 30 minutes, or until a skewer inserted into the center comes out clean. 

Meanwhile, in a medium bowl, add the butter, cream cheese, powdered sugar, salt, buttermilk and almond extract. Beat with a hand-mixer until smooth. The texture should be pourable yet thick. If it’s too thick, feel free to add an additional tablespoon or two of buttermilk or milk.

Cool the cake in the pan for about 15 minutes. Run a sharp knife along the outside and invert onto a cooling rack. When the cake has completely cooled, pour the glaze all the way around and smooth it out with an offset spatula or butter knife. Sprinkle with a few crushed almonds.