During last 5 to 7 minutes of cake baking time, make the glaze. In small pan, combine butter, rest of the brandy, corn syrup, brandy extract and 2 tablespoons water. Cook on low heat, stirring occasionally, till butter melts. Stir in remaining 1/2 cup chocolate chips and powdered sugar. Simmer, stirring over low heat for about 5 minutes.

After removing cake from oven, spoon 2/3 hot glaze over it. Let cake cook in pan for about 25 minutes, then invert onto a cake plate. Reheat remaining glaze and spoon evenly over top of cake. Let cool completely. This cake is best if made one day ahead to allow the flavors to mellow!