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Potted Plant Cakes




Source of Recipe


KSL
Potted Plant Cakes

by: Chef Frank Krause, Instructor, The Art Institute of Salt Lake City

Use six unglazed, untreated terracotta flowerpots (each with a six-ounce capacity, about 2 3/4 inches tall and 2 3/4 inches across the top). To make smaller cakes, use nine 4-ounce terra-cotta pots. Thoroughly wash the new pots in hot water before using.



Ingredients
1/3 cup vegetable oil, plus more for pots
¾ cup unsweetened cocoa powder
1½ cups all-purpose flour
1½ cups sugar
1½ tsp. baking soda
¾ tsp. baking powder
¾ tsp. Salt
1 large egg + 1 large egg yolk
¾ cup buttermilk
¾ tsp. pure vanilla extract
Convenience chocolate frosting

Directions
Preheat oven to 350 degrees. Brush the inside of each flowerpot with oil, and line with parchment paper or foil. Brush lining with oil, and lightly dust with cocoa.
Sift cocoa, flour, sugar, baking soda and powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add egg and yolk, 3/4 cup warm water, buttermilk, oil, and vanilla; mix on low speed until smooth, about 3 minutes.
Divide batter among prepared pots, filling each about two-thirds full. Transfer to a rimmed baking sheet. Bake, rotating sheet about halfway through, until a cake tester inserted into centers comes out clean, 20 to 30 minutes. Let cakes cool completely on sheet on a wire rack.
Frost cakes with an offset spatula; sprinkle with crushed cookies. Top with rock candies. "Plant" 1 mint sprig in each cake