Cake in Bloom

Baking, Dessert, Featured Article, Recipes
on July 14, 2011
Flower Pot Cakes
Mark Boughton/Styling: Teresa Blackburn

I made our flowerpot cakes yesterday. But instead of making them in individual flowerpots, I tossed the batter into a 9-inch square pan. What resulted was a cake that was super-moist, at least 3-inches high in the center and super yummy. But maybe the best thing is that it calls for ingredients you more than likely have on hand—no whipping cream or specialty chocolate—just cocoa powder.

If you have kids, you know that chocolate morsels have an extremely short life span—even when hidden, the kids sniff them out. So, as I had no morsels, I was thrilled when I found this cake only calls for cocoa powder. That and butter, sugar, flour and the like all come together for a no fuss home-style chocolate cake. It was a hit with the family, particularly as it had no nuts or other odd items lurking within. The next time I make it, I'll use an 11-by-7-inch pan, which should be even better.

Here is the recipe for the charming flower pot cakes. If you're concerned about cooking in terra cotta, rest assured: this is safe, as long as you use unglazed, clean pots. Folks have been baking in clay cookware for centuries.

—By Jill Melton, Relish Editor