I made this chocolate marble cake for February’s Secret Supper, and I’ve been dying to share the recipe with you guys ever since! So it’s basically an almond and chocolate marble loaf cake, covered in hot fudge and Linda’s butterscotch sauce, and then dusted with white chocolate shavings. The shavings look like little flakes of snow falling down onto the cake, and if you time it right while the sauces are still warm, they start to melt on top of the hot fudge and butterscotch. I’ll be real, guys, it’s pretttttty fantastic. It’s also very easy to make, since the sauces and shavings can be made ahead of time if you’re on a tight schedule, and then you can just heat them up and pour them over the cake after it’s cooled a bit post-baking. And as if that wasn’t pretty enough, when you slice it open you get all these awesome swirls of almond and chocolate cake mixed together. I have a little video for you guys below about how to marble the almond chocolate marble cake, it’s not the prettiest but it will help you get the job done in terms of perfecting a solid swirl! My intern Sofia helped me make this and I am really digging her red nails in these shots, too. Adds a little pizzaz to this chocolate marble cake!

As for life around the Kosmas-Flores homestead, things have been pretty hectic! Spring has finally arrived, so I’ve been knee-deep in getting the garden prepped the past few weeks. I got compost delivered, shoveled it, have slowly been starting my seeds, and put in my order for a honey bee nuc. Yep, we’re going to be keeping bees in the garden this year!! I am super DUPER ridiculously excited about it—if you couldn’t tell from my tattoo, bees are my favorite animal and I’ve been wanted to keep bees for several years now. Now that we’ve gotten the swing of things with the chickens, we’re ready to add another little component to our homestead life, and I’ll be sharing the beekeeping journey and process with you guys as we go through it. If any of you are beekeepers I’d love to hear any tips or advice you have for first-time beekeepers like myself 🙂

I don’t know if I ever shared it on my blog last time, but I was on AM Northwest last December to make a recipe from my cookbook, and then I was on again this past month to make a very tasty spring-centric appetizer, cheesy spring pea spirals. It’s a really fun local morning show and I’m going to be visiting for a cooking segment there every other month this year, which I am really excited about. I’m also going to be on Portland Today tomorrow morning (say that 10 times fast!) for a house tour and interview if you’d like to tune in!

That’s all for now, friends, I hope you like this chocolate marble cake recipe and I’ll be back in a few days with a tasty cocktail to share with you all.

Chocolate Almond Marble Cake with Hot Fudge and Butterscotch Sauce

Course Dessert
Prep Time 1 hour
Cook Time 50 minutes
resting time 45 minutes
Total Time 1 hour 50 minutes
Servings 1 cake
Author Eva Kosmas Flores


Chocolate Almond Marble Cake

  • 1 cup unsalted butter (softened)
  • 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

Linda's Butterschotch 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 (room temperature)
  • 1 1/4 teaspoons vanilla extract


  • 2 ounces white chocolate (grated into shavings using the thin slit on a grater, I recommend freezing the chocolate first)


Chocolate Almond Marble Cake

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9 x 5-inch loaf cake pan and set it aside.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar at medium speed until smooth and fluffy. Add the eggs, one at a time, beating well between each addition. Add the milks, vanilla, and almond extracts and mix until just combined.

  3. In a separate bowl, combine the flour, almond meal, baking powder, and salt, stirring until incorporated. Add the flour mixture to the cake batter in 3 increments, mixing at low speed until it is just barely incorporated.

  4. Separate the cake batter into two bowls with an even amount of batter in each. In a small separate bowl, whisk together the cocoa powder and hot water until combined. Fold the cocoa water mixture into one of the bowls of batter until just incorporated and the batter is solid brown.

  5. To create the marble pattern in the pan, create a checker board of alternating light and dark cake batter on the bottom of the pan. To do this, take a heaping spoonful or two of the plain batter and drop it in the bottom left hand corner of the pan. Do it again in the center right portion of the pan, and then again in the top left hand corner of the pan. Now place a heaping spoonful or two of the chocolate batter and place one in the bottom right hand corner, one in the center left portion of the pan, and one in the top right hand corner of the pan. Now repeat this again, but alternate where you place the plain and chocolate batter. So now you'll place the plain batter on top of the chocolate batter in the bottom right hand corner, center left portion, and top right hand corner, etc. Repeat this layered checkerboard pattern until you've used up all the batter.

  6. Now to create the swirl! Take a blunt butter knife and stick it straight down into the cake batter at one end of the loaf pan. Swirl it back and forth from side to side of the pan as you move it lengthwise up the length of the pan. You'll start to see a swirl pattern on top of the batter, too. Remove the knife and place the pan in the oven. Bake until the middle of the cake is set and a toothpick inserted into it comes out clean, about 45 to 50 minutes. Remove from the oven and allow to cool for 15 minutes before removing the cake from the pan and allowing to cool for 30 minutes on a wire rack.

Linda's Butterscotch Sauce

  1. Melt the butter and sugar together in a small saucepan over medium high heat, stirring every minute or two. Once the sugar has dissolved completely, stir in the cream and allow the mixture to come to a boil. Lower the heat and allow the sauce to simmer until thickened slightly, about 7 minutes more.

  2. Remove the pot from the heat and stir in the rum and salt. Allow to cool to warm.

Hot Fudge Sauce

  1. Heat the cream, corn syrup, cocoa powder, salt, and 4 ounces of the bittersweet chocolate in the top of a double boiler, stirring every minute until the mixture is smooth and the chocolate has melted completely. Continue cooking for an additional 5 minutes, stirring constantly, then remove the mixture from the heat, stir in the remaining chocolate, butter, and vanilla extract, and continue stirring until the chocolate melts and the mixture is completely smooth.


  1. Place the cake on a large lipped plate and pour the butterscotch and hot fudge sauces over it. Sprinkle the top of the cake with the white chocolate shavings and slice and serve immediately.

Love this Post? Share It With Friends!
  • You Might Also Like...
    Adventures in Cooking

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Adventures in Cooking


    Ruth Miranda says:
      Eva Kosmas says:
    Beryl Striewski says:
      Eva Kosmas says:
    Janet says:
      Eva Kosmas says:
    Sues says:
      Eva Kosmas says:
    Lili @ Travelling oven says:
      Eva Kosmas says:
    Kate says:
      Eva Kosmas says:
    Angela says:
      Eva Kosmas says:
    Lorraine says:
      Eva Kosmas says:
    Na says:
    Eva Goellner says:
    Nadine Trinidad says:
    Sabrina B says:
    Driving Directions says:
    abcya says: