1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/2 cups granulated sugar
1 tablespoon pure vanilla extract
7 large eggs
1/2 cup milk
3/4 cup chocolate syrup
1/4 teaspoon baking soda
1/2 teaspoon pure almond extract
Position an oven rack in lower third of oven and preheat oven to 350 degrees
F. Coat a 10-inch, springform tube pan with vegetable oil spray and dust all over,
including tube, with fine dry bread crumbs (or all-purpose flour). Tap out excess
and set aside.
Resift cake flour with malted milk powder and salt; set aside.
Beat butter in a large bowl with an electric mixer set on medium speed for 1
to 2 minutes, until smooth and creamy.
Add sugar about 1/4 cup at a time, beating
for about 30 seconds after each addition.
Add vanilla extract and beat for 6 to
7 minutes, until fluffy and light in color.
Beat in eggs one at a time, beating
for about 30 seconds after each addition. Increase speed to medium-high and beat
for 1 to 2 minutes more. Scrape bowl and beaters.
On low speed, add half flour mixture and beat only until incorporated.
Beat in milk, then remaining flour, beating only until well combined.
Scrape 5 cups of batter into prepared pan and level top with a rubber spatula.
Add chocolate syrup, baking
soda and almond extract to remaining batter and beat only until thoroughly combined.
Pour chocolate batter over light batter and smooth top; don't mix
Bake in preheated oven for about 1 hour and 25 minutes, until cake is golden
brown on top and springs back when gently pressed, and a tester inserted into thickest
part comes out clean. Do not over-bake.
Cool cake in pan on a wire rack for 20 minutes.
Cover with another rack and invert.
Carefully remove sides of pan, cover with
another rack, and invert again to cool completely right side up.
Transfer to a cake plate and use a serrated knife to cut into thin slices.
Yield: 12 to 16 servings
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