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

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.

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.

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.

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.

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.

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.

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

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.

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.