Preheat oven to 325 degrees grease and flour a 10 inch tube pan .Set aside
Mix together cake flour, baking powder, salt and baking soda
In a large mixing bowl, cream butter, and sugar together using a mixer for about 2 minutes, then add sour cream beat until light and fluffy. It will take approximately 4-5 minutes altogether.
Beat eggs and egg yolk in a separate bowl , and then add flour mixture and the egg mixture alternating between the both of them, beginning and ending with the flour to the butter mixture.
Stir in the vanilla and the almond extracts, scrape down the sides of the mixing bowl.
In a small bowl, mix the cocoa powder, coffee and hot water together to make a smooth chocolate paste
Fold in the chocolate paste with about 1/3 of the cake batter. Mix well until fully incorporated, alternating spoon vanilla and chocolate layers into prepared pan to simulate a checkerboard.
With a large spoon, cut and twist through batters to obtain marbled effect. Tap the pan firmly to remove air pockets.
Bake cake until a tester inserted into the center comes out clean, 45–50minutes. Transfer to a wire rack. Let cake cool in pan for 10 minutes