Chocolate Cherry Layer Cake

Ingredients

• For the cakes:
• 4 1/2 ounces all-purpose flour, such as Gold Medal
• 4 ounces high-fat cocoa powder, natural or Dutch
• 8 ounces sugar
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight
• 1/2 teaspoon cinnamon
• 1/4 teaspoon almond extract
• 4 large eggs, straight from the fridge
• 6 ounces neutral oil, such as safflower or sunflower
• 6 ounces pure, unsweetened tart cherry juice
• For the cherry whipped cream:
• 2 ounces freeze-dried cherries, plus more for garnishing
• 3 1/2 ounces sugar
• 24 ounces heavy cream
• 1/8 teaspoon almond extract, optional

Directions

1. Set a rack in the center of the oven and heat to 350 degrees F (177 degrees C). Grease 2 anodized aluminum cake pans, 8-inch each, and line them with parchment. Sift the flour with the cocoa. Fit a stand mixer with the whisk attachment, then add the sugar, vanilla extract, baking soda, salt, cinnamon, almond extract, and eggs to the bowl. Beat on medium-high for about 5 minutes, until the mixture is pale and foamy, then slowly stream in the oil. Turn the mixer to low and mix in the tart cherry juice, followed by the sifted flour and cocoa. Once the batter is fully blended, portion it into the pans, using about 17 3/4 ounces (505g) for each. Bake for about 22 minutes, until the cakes are risen and set; a toothpick poked into the center should come out with a few crumbs clinging to it. Leave the cakes in the pans until completely cool, about 45 minutes.
2. In a food processor, process the freeze-dried fruit with the sugar until the mixture becomes a fine powder, about 90 seconds. Add the cream and almond extract, if using, and stir with a fork so no dry fruit-sugar mixture is hiding in the corners. Pulse until the cream is thick and creamy, with a Greek yogurt texture, about 5 minutes. Food processors vary, so keep a close eye on it before it turns into cherry butter. Cover with plastic and refrigerate until you are ready to use it.
3. With a serrated bread knife, cut away the dome from each cake so the layers sit evenly and the cream can soak into the exposed crumb. Set 1 cake, cut side up, on a cake stand, serving plate, or cast iron turntable. Spoon 1 cup cherry whipped cream over it and spread it evenly with an offset spatula. Add the second cake, cut side down. Smooth cream around the sides, then wipe the spatula clean. Spread 1 cup more cherry whipped cream evenly over the top, then use the remaining whipped cream to cover the sides generously and make swirls with the back of a spoon. If desired, scatter freeze-dried cherries over the cake right before serving.
4. Covered with a cake dome or loosely wrapped in plastic, the cake keeps at room temperature for up to 24 hours. Or wrap the cake in plastic and refrigerate for up to 3 days, then bring it to room temperature before serving.