Total time: 1 hour, 30 minutes
Serves 1 cake
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not dutch process)
1 1/4 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 tsp pure vanilla extract
1 1/4 cups dry red wine
2 tsp cherry extract
Preheat the oven to 350F. Butter and flour a cake pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, about 4 minutes.
Add the eggs, one at a time and beat them until incorporated.
Add the vanilla, cherry extract, and then beat it again for 2 minutes. Working in 2 batches, fold in the dry ingredients and then the wine, until incorporated.
Scrape the batter into the pan, and then bake for 45 minutes or until an inserted toothpick comes out clean. Let the cake cool in the pan for about 10-20 minutes. Once cool, turn it out onto a rack and let it finish cooling. Dust the cake with confectioners' sugar. Enjoy!