Place the chocolate in a medium bowl. IN a small sauce pan, heat the cream and corn syrup over medium heat until the mixture comes to a boil. Pour the hot cream mixture over the chocolate. Let stand for 30 seconds to melt the chocolate. Gently wisk until smooth. Stir in the vanilla. Let cool to tepid. Chill the lemon poppy seed cake. Place cake on wire rack set on a baking sheet. Spoon the tepid chocolate glaze over the cake, coating it completely. Let the glaze set for 2 to 3 minutes, then return cake to refrigerator for atleast 1 hour.
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