1/4 teaspoon baking soda
In a medium bowl, whisk together flour, malted milk and salt.
In a large mixing bowl, beat butter on medium until smooth and creamy, about 1 minute. Gradually add granulated sugar, mixing until well combined. Mix in vanilla and beat mixture until it has lightened in color and is very fluffy, about 6 to 7 minutes, scraping down the bowl as needed. Beat in eggs, one at a time, mixing until well combined after each. Increase mixing speed to medium-high and beat an additional 1 to 2 minutes.
Gradually add half of the flour and mix just until combined. Mix in milk, then add remaining flour, stirring by hand just until combined. Scoop about 5 cups of the batter into a 10" tube pan coated with baking spray that has flour added. Using an off set spatula, spread the top of the batter smooth.
Into the remaining batter in the bowl, stir in chocolate syrup, almond extract and baking soda. Pour the chocolate batter on top of the lighter batter and use an off-set spatula to smooth the top. Do not mix the batters together.
Remove from the oven and place pan on a wire rack to cool for 15 minutes. Cover with another rack and invert to release the cake. Gently remove the pan, cover with another rack and invert one more time so the top side is up - let cool completely.
For best flavor, let cake stand, covered, for several hours before serving.
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