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Preheat the oven to 350 degrees F. Line a 9×5″ loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
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In a large bowl, combine the flour, baking powder, salt, and sugar.
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In a medium-sized bowl, combine the eggs, milk, vanilla extract, almond extract, and oil. Whisk to thoroughly combine until becomes light in color, about 2 minutes.
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Make a well in the center of the dry ingredients, and pour the egg and milk mixture into the well. Whisk until thoroughly combined, about 1-2 minutes.
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Pour half of the batter into the prepared loaf pan. Add the unsweetened cocoa powder and instant coffee to the remaining batter.
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Whisk to fully incorporate the cocoa powder, removing any lumps.
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Gently pour the chocolate batter over the vanilla batter, and use a skewer or knife to create a marble pattern. Don’t overdo it. You still want to see distinct colors.
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Bake for 50-55 minutes, until a toothpick comes out with moist crumbs.
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Allow the cake to cool completely in the pan before removing.