Preheat the oven to 350ºF (180ºC). Grease and flour the cavities of an 8-serving mini loaf pan,** I use a mixture of equal parts flour and cocoa powder to flour them. It's also helpful to line the bottoms of the cavities with parchment paper. I used a pan with eight 2 1/4-inch by 3 1/2-inch cavities.

In a medium bowl, whisk together the flour, cocoa powder, almond flour, baking powder, baking soda and salt until well combined.

In a large bowl, whisk together the sugar, brown sugar, oil, eggs and vanilla extract until smooth and well combined.

In a small bowl, whisk together the milk and sour cream.

Stir the flour mixture into the batter in two additions, followed by half of the milk mixture after each addition. Beat just until combined.

Transfer the batter to the prepared pan, filling the cavities half full. Bake until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs attached, about 13-17 minutes. Be diligent and avoid over baking the cakes.

Cool the cakes in the pan for 7 minutes, then transfer to a cooling rack to cool.

Melt the butter, chocolate and corn syrup together in a large heatproof bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir occasionally until smooth. Remove from heat and let cool slightly.

Spoon the glaze over the cooled cakes. When the glaze is almost set, garnish with edible pressed flowers if desired.