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Ingredients
| all-purpose flour (unsifted): 2 cups |
| all-purpose flour (unsifted): 1 Tbl |
| baking soda: 1 1/2 tsp |
| baking powder: 1/4 tsp |
| salt: 1/4 tsp |
| water: 1 1/2 cups (boiling) |
| unsweetened cocoa powder (sifted): 3/4 cup |
| unsalted butter: 3/4 cup (softened) |
| granulated sugar: 1 3/4 cups |
| eggs: 3 |
| chocolate frosting (optional) |
Chocolate Flowerpot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- Preheat oven to 350°F Spray pots with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole.
- Whisk together flour, baking soda, baking powder and salt in a medium bowl.
- Stir together boiling water and cocoa in a small bowl.
- Combine butter and sugar and beat with a mixer on medium speed until light and fluffy, 5 to 6 minutes, scraping the bowl once. Add eggs one at a time; beat well after each addition.
- With mixer at low speed, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Scrape bowl occasionally. Batter will be thin.
- Divide batter evenly among pots to about three-quarters full. Line a baking sheet with parchment paper. Place pots on baking sheet and bake 35 to 40 minutes, until cakes are springy to the touch and a toothpick inserted in the center comes out clean and dry. Transfer to wire racks and cool completely in the flowerpots. Frost the top of each with Chocolate Frosting, if desired.
- Note: The cake batter fills two 8-inch layer cake pans, if you prefer. Bake the cake layers 30 to 35 minutes. Cool on wire racks and fill and frost as desired.