Fluted Chocolate-Maraschino Cake

For the Chocolate Cake

• 2/3 cup (151 g) butter or margarine, softened
• 1 3/4 cups (350 g) granulated sugar
• 2 large eggs
• 1 1/4 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 3/4 cups (219 g) all-purpose flour
• 3/4 cup (64 g) Dutch-process cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 cups (340 g) sour cream
• Confectioners’ sugar, for dusting

For the Cherry Whipped Cream

• 1 cup (240 ml) cold heavy whipping cream
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon almond extract
• 1/4 teaspoon vanilla extract
• 1/2 cup (75 g) chopped maraschino cherries, well drained
• Whole maraschino cherries, for garnish (optional)

Instructions

1. Heat the oven to 350°F (175°C). Grease and flour a 12-cup fluted tube or Bundt pan.
2. Beat the softened butter and granulated sugar in a large bowl until creamy. Add the eggs, almond extract, and vanilla; beat well.
3. In a separate bowl, whisk together the flour, cocoa, and baking soda. Add the dry mixture to the butter mixture in several additions, alternating with the sour cream and beating well after each addition.
4. Pour the batter evenly into the prepared pan. Bake for 45 to 50 minutes, until a wooden pick inserted in the center comes out clean.
5. Cool the cake in the pan for 15 minutes, then turn it out onto a wire rack and cool completely. Dust lightly with confectioners’ sugar.
6. For the cherry whipped cream, beat the cold cream, confectioners’ sugar, almond extract, and vanilla until stiff peaks form. Fold in the chopped, well-drained maraschino cherries.
7. Serve slices with Cherry Whipped Cream and garnish with whole maraschino cherries, if desired. Keep the cream and leftover cake refrigerated.