The Fort Chocolate Chile Cake with Chocolate Frosting and Port Cherries

Source: The Fort, Denver, Colorado

Serves 12

Chocolate Chile Cake
2 tablespoons New Mexico medium-ground red chile
    powder (preferably Dixon)
2 cups water
1 tablespoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1 cup plus 2 tablespoons cake flour (not self-rising)
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened, non-alkalized cocoa powder, such as
    Hershey, Nestle, or Ghirardelli (do not use Dutch process)
1/2 pound (2 sticks) unsalted butter, cut into pieces and softened
1/2 cup buttermilk
2 large eggs, at room temperature

Chocolate Frosting
3/4 cup unsalted butter
3/4 cup unsweetened non-alkalized cocoa powder
1/4 cup plus 2 tablespoon buttermilk
1 1/2 pounds (5 to 6 cups unpacked) confectioners' sugar
3 tablespoons vanilla extract

Port Cherries
1 cup Mondavi Portacinco (or your favorite port)
1 cup Bing cherries, seeded and stemmed

Day before: For the cherry mixture, heat port over medium temperature till warm, but not boiling. Pour warm port over cherries and soak overnight.

For the cake, preheat the oven to 350