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  1. Preheat the oven to 350°F. Grease a 9" x 5" loaf pan.

  2. To make the cake: In a large bowl beat together the butter and sugar until smooth and fluffy. Add the eggs one at a time, beating well after each addition and scraping the sides and bottom of the bowl before adding the next. Add the milk and extracts, mixing just until combined.

  3. In a separate bowl whisk together the flour, almond flour, baking powder, and salt. Add to the butter/egg mixture in thirds, mixing at low speed just until incorporated after each addition before mixing in the next.

  4. Take 2 cups of the batter and place it in a medium bowl. In a small bowl, combine the cocoa powder and hot water until smooth. Fold into one of the bowls of batter, mixing until the batter is a uniform brown color.

  5. Using two spoons or tablespoon scoops, alternate light and dark dollops of batter in the prepared pan to form a checkerboard patter. For the second layer, top dark batter with light and light batter with dark. Repeat until all of the batter is used. Take a table knife and plunge it straight down into the batter in the pan. Swirl it back and forth and from side to side from one end of the pan to the other to create a swirled effect.

  6. Bake the cake for about 55 to 60 minutes, until the center is set; a tester inserted into the center will come out clean out clean. Remove the cake from the oven and cool it on a rack for 15 minutes before tilting it out of the pan and returning it to the rack to cool completely.

  7. To make the butterscotch sauce: In a small saucepan over medium-high heat, combine the brown sugar and butter, stirring until the sugar is dissolved. Add the cream and bring the mixture to a boil. Lower the heat and simmer until slightly thickened, about 7 minutes. Remove from the heat and stir in the liquor and salt. Cool until warm.

  8. To make the hot fudge sauce: In a medium saucepan over medium heat, combine the cream, corn syrup, brown sugar, cocoa powder, and 2/3 cup of the chocolate chips, stirring frequently until the chocolate has melted. Simmer for 5 minutes, stirring frequently. Remove from the heat and stir in the remaining chocolate chips, salt, butter, and vanilla, stirring until the chocolate is completely melted and the sauce is smooth.

  9. Pour the butterscotch and hot fudge sauces over the cake; or slice the cake and top individual servings. Serve immediately.

  10. Store the cake, tented in plastic, for a couple of days at cool room temperature; freeze for longer storage.