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1
Preheat the oven to 325 degrees F. Spray a 14-cup Bundt pan with nonstick spray.
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2
For the cake: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until pale yellow, 3 to 4 minutes.
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3
Scrape down the sides of the bowl regularly.
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4
With the mixer on low, add the eggs, one at a time, until fully incorporated.
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5
Add the sour cream, orange zest and vanilla, and then mix until smooth.
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6
Sift together the flour, cocoa powder and baking powder.
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7
Fold in half the sifted dry ingredients, and then half the milk.
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8
Mix together, and then add the remaining dry ingredients and milk.
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9
Scrape the batter into the greased Bundt pan and bake in the center of the oven for 1 hour.
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10
When done, a cake tester inserted into the center of the cake will come out clean.
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11
Cool in the cake pan for 10 minutes before inverting and carefully removing the cake from the pan.
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12
For the cherry sauce: Combine the cherries with 1/3 cup water, confectioners' sugar, rum, vanilla, lemon peel, lemon juice, orange juice and cinnamon stick in a medium saucepan.
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13
Simmer until the cherries are tender and the sauce is lightly syrupy (it will thicken further when cooled), 12 to 15 minutes.
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14
Remove from the heat, discard the lemon peel and cinnamon stick.
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15
Add the butter and stir to combine and melt.
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16
Serve with the sliced chocolate Bundt cake.
