Butter a 9-inch round cake pan. Line the bottom of the pan with parchment paper. Lightly butter parchment paper. Dust pan with 1 tablespoon all-purpose flour.
Sift together the remaining ½ cup all-purpose flour, whole wheat pastry flour, cocoa, baking powder, baking soda, chile powder, cinnamon, and salt.
Place ghee in a large bowl. Beat with a mixer until light and fluffy. Add granulated sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Beat in chocolate. Alternately add flour mixture and sour cream, beginning and ending with flour mixture. Beat in vanilla and almond extracts.
Pour batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the cake. Remove cake from pan; cool completely on a wire rack.
Before serving, sift powdered sugar over the top of the cake.