Description

These Blooming Spring Flower Pot Cakes are an enchanting dessert that brings the beauty of a garden to your table. Rich, moist chocolate cake is baked in food-safe terracotta pots, topped with luscious chocolate frosting, and finished with crushed cookie “soil” and edible flowers. A whimsical and fun treat perfect for spring celebrations, garden parties, and Easter gatherings!

Ingredients

For the Cake

1 box chocolate cake mix (or your favorite homemade chocolate cake recipe)
Ingredients required for the cake mix (usually eggs, oil, and water)
7 small, unglazed, untreated terracotta pots (about 3 inches in diameter)
1 tablespoon vegetable oil (for greasing)
2 tablespoons cocoa powder (for dusting)

For the Chocolate Frosting

7 tablespoons heavy whipping cream
6 tablespoons honey
1 pinch sea salt
3 ounces unsweetened chocolate, finely chopped
½ cup unsalted butter, cubed
6 tablespoons powdered sugar

For Decoration

- ⅓ cup crushed chocolate wafer cookies (or Oreos) for the “soil”
- Fresh strawberries and blackberries
- Fresh mint leaves
- Edible flowers (such as pansies, violets, or marigolds)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Prepare the Flower Pots

Wash the terracotta pots thoroughly with warm soapy water, rinse, and let them dry completely.
Brush the inside of each pot with vegetable oil to prevent sticking.
Cut parchment paper into small rounds to fit the bottom of each pot and place them inside. Brush with a little more oil and lightly dust with cocoa powder.

Step 2: Make the Cake Batter and Bake

4. Preheat the oven to 350°F (175°C).
5. Prepare the chocolate cake batter according to the instructions on the box or your homemade recipe.
6. Fill each pot about ⅔ full with batter, making sure not to overfill.
7. Place the pots on a parchment-lined baking sheet and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let the cakes cool completely in the pots.

Step 3: Prepare the Chocolate Frosting

9. Place the chopped chocolate in a mixing bowl.
10. In a small saucepan, heat the cream, honey, and salt over medium heat until it just begins to boil.
11. Pour the hot mixture over the chopped chocolate and stir until smooth.
12. Gradually add the cubed butter, whisking until fully incorporated.
13. Let the frosting cool slightly, then refrigerate until thickened.
14. Beat the frosting with an electric mixer for 30 seconds, then mix in the powdered sugar until smooth.

Step 4: Assemble the Flower Pot Cakes

15. Spread an even layer of chocolate frosting over the cooled cakes.
16. Sprinkle crushed chocolate wafer cookies on top to create a soil-like effect.
17. Decorate with fresh strawberries, blackberries, mint leaves, and edible flowers to resemble a blooming garden.

Notes

Ensure that the terracotta pots are unglazed and food-safe before baking.
If your pots have drainage holes, wrap the bottom with aluminum foil to prevent batter from leaking.
You can substitute the frosting with a store-bought chocolate frosting for convenience.
If edible flowers are not available, use faux flowers for decoration.
Store any leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 40-45 minutes
Category: Dessert
Method: Baking
Cuisine: American