Prep 15 mins
Cook 40 mins
You can make these in smaller or larger flowerpots; adjust the baking time accordingly. This recipe calls for 8 clean unglazed (very important) terra-cotta pots, 3 inches high and 3½ inches across at the top (6-ounce capacity)
- 2 cups flour
- 1 tablespoon flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 1⁄2 cups boiling water
- 3⁄4 cup unsweetened cocoa powder
- 3⁄4 cup unsalted butter, softened
- 1 3⁄4 cups sugar
- 3 eggs
- chocolate frosting (optional)
- 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.