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This recipe makes enough for one loaf cake but if you want more you can always double the ingredients. It takes about an hour to prepare and then about forty-five to fifty minutes to bake. It will smell so good, you'll be dying to try it!

Let's Get Started!

The Ingredients To Gather Are:

1 cup unsalted butter
1 cup granulated sugar
4 eggs
3 tablespoons whole milk
1 1/4 teaspoons vanilla extract
1/4 teaspoon almond extract
1 3/4 cups flour
1/4 cup almond meal
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cocoa powder
3 tablespoons hot water
 BUTTERSCOTCH SAUCE

2/3 cup brown sugar
1/4 cup unsalted butter
7 tablespoons heavy cream
1 tablespoon rum or whiskey
1/2 teaspoon flake sea salt
HOT FUDGE SAUCE

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup brown sugar
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon flake sea salt
8 ounces bittersweet chocolate chips
3 tablespoons unsalted butter
1 1/4 teaspoons vanilla extract
TOPPING

2 ounces white chocolate, grated into shavings

The Step By Step Directions To Follow:

Preheat oven to 375 degrees Fahrenheit. Grease  loaf cake pan, set  aside.
In the bowl of a stand mixer, cream together  butter, sugar at medium speed until smooth, fluffy. Add  eggs, one at a time, beating well between each addition. Add  milks, vanilla,  almond extracts, mix until just combined.
In  separate bowl, combine  flour, almond meal, baking powder, salt, stirring until incorporated. Add  flour mixture to cake batter in 3 increments, mixing at low speed until it is just barely incorporated.
Separate  cake batter into two bowls with an even amount  in each. In  separate bowl, whisk   cocoa powder, hot water until combined. Fold  cocoa water mixture into one of  bowls of batter until just incorporated, batter is solid brown.
To create  marble pattern in  pan, create a checker board of alternating light, dark cake batter on bottom of  pan.  Take  heaping spoonful or two of plain batter, drop it in  bottom left hand corner of  pan. Do it again in center right portion of  pan,  again in  top left hand corner of pan. Place  heaping spoonful or two of  chocolate batter, place one in  bottom right hand corner, one in  center left portion of  pan, one in  top right hand corner of  pan. Repeat, but alternate where you place  plain, chocolate batter. Repeat this layered checkerboard pattern until you've used up all the batter.
Take  blunt butter knife, stick it straight down into  cake batter at one end of  loaf pan. Swirl it back, forth from side to side of  pan as you move it lengthwise up  length of pan. Remove  knife, place pan in oven. Bake45 – 50 minutes. Remove from  oven, allow to cool  15 minutes before removing  cake from  pan, allow to cool 30 minutes on  wire rack.
BUTTERSCOTCH SAUCE

Melt  butter, sugar together in   saucepan over medium high heat, stirring every minute or two. Once the sugar has dissolved completely, stir in  cream, allow  mixture to come to  boil. Lower  heat, allow  sauce to simmer  7 minutes more.
Remove  pot from  heat, stir in  rum, salt. Allow to cool to warm.

The Additional Directions To Follow:

To Make The Hot Fudge Sauce:

Place your cream, corn syrup, cocoa powder, salt and about four ounces of bittersweet chocolate into the top of your double boiler and heat everything, making sure to stir it every sixty seconds until your mixture is smooth and your chocolate has melted. Allow to cook for about five minutes more, making sure to stir everything constantly. Then take your mixture off the heat, add the rest of the chocolate, butter, vanilla extract and then keep stirring until your chocolate has melted and your mixture is nice and smooth.

Next, put your cake on a plate with a lip and add the butterscotch and hot fudge sauce over top. Then garnish with your white chocolate shavings.

Happy Baking!

This almond and chocolate marble cake with butterscotch and hot fudge sauce is so incredible, it may be your new favorite dessert! Have you tried this cake before?

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Article & Photo Source: Adventures In Cooking