Foryoueats: Chocolate Cherry Layer Cake Recipe

Ingredients

• For the Cakes:
• 4 1/2 ounces all-purpose flour, such as Gold Medal (about 1 cup, spooned; 125g)
• 4 ounces high-fat cocoa powder, natural or Dutch (about 1 1/3 cups; 115g)
• 8 ounces sugar (about 1 cup plus 2 tablespoons; 225g)
• 2 teaspoons (10ml) pure vanilla extract
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon (3g) 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 (about 7 ounces; 200g)
• 6 ounces neutral oil, such as safflower or sunflower (about 3/4 cup plus 2 tablespoons; 170g)
• 6 ounces pure, unsweetened tart cherry juice (3/4 cup; 170g) (see note)
• For the Cherry Whipped Cream:
• 2 ounces freeze-dried cherries (about 1 cup; 55g), plus more for garnishing (see note)
• 3 1/2 ounces sugar (about 1/2 cup; 100g)
• 24 ounces heavy cream (3 cups; 680g)
• 1/8 teaspoon almond extract, optional