Preheat to oven 350°F/180°C.
Use 1 Tbsp. of butter to grease a 10-inch Bundt pan; coat interior of pan evenly with almonds. Set aside.
In a blender or food processor, process 1 c. of the chocolate chips until finely ground; set aside.
In large bowl, beat 3/4 c. butter and brown sugar with an electric mixer until creamy and blended. Add eggs, one at a time, beating until smooth and fluffy after each addition. Gradually blend in sour cream; add vanilla and ground chocolate.
In a medium-size bowl, combine flour, 1/2 c. cocoa, baking powder and baking soda; stir until well blended.
Add flour mixture to butter mixture alternately with milk, beating until smooth after each addition. Stir in remaining 1 c. chocolate chips.
Spread batter in prepared Bundt pan. Bake in oven until top of cake springs back when lightly touched and a wooden pick inserted in center of cake comes out clean, about 40 - 45 minutes.
Let cool in pan on a rack for 30 minutes. Invert cake onto rack to cool completely. If desired, mix the 1 tsp. cocoa and powdered sugar; sift over cake before cutting.