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Heat the oven to 350°F. Grease an 8- or 9-inch loaf pan. Put the chocolate in a small saucepan over low heat; cook, stirring frequently, until melted, 1 to 2 minutes. Set aside.
Beat the butter and sugar with the paddle attachment of a stand mixer (or with a handheld electric mixer) until light and fluffy. Add the eggs, vanilla, and salt, and beat on high speed until thick and voluminous, 2 to 3 minutes. Gently stir in first the baking powder, then the flour, just until combined.
Transfer about half of the batter to a separate medium bowl. Fold in the chocolate and almond extract. Dollop about half of the vanilla batter into the greased pan, followed by about half of the chocolate batter. Repeat. Drag a butter knife through the batter to create swirls.
Bake until a toothpick inserted into the center of the cake comes out clean, 1¼ to 1½ hours. Cool thoroughly, then slice and serve. (Store leftover cake at room temperature for up to a few days.)