Preheat oven to 325°F (170°C).
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and Almond Paste at medium- low speed until smooth and creamy, about 1 minute. Add sugar, and beat at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating until combined after each addition and stopping to scrape bottom and sides of bowl. Beat in extracts.
In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three additions alternately with milk, beginning and ending with flour mixture, beating until combined after each addition and stopping to scrape bottom and sides of bowl. Fold in chopped chocolate.
Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan, leveling as needed. Firmly tap pan on a kitchen towel- lined counter 5 to 7 times to settle batter and release any air bubbles.
Bake until golden and an instant-read thermometer inserted near center registers 205°F (96°C),1 hour and 10 minutes to 1 hour and 20 minutes. Let cool in pan for10 minutes. Invert cake onto a wire rack, and let cool completely.
When ready to serve, spoonChocolate Glaze on top of cooled cake. Store in an airtight container for up to 3 days.