Individual flower pot cakes made with your favourite chocolate cake, then topped with frosting, crumbs, fresh berries, mint and flowers. A fun and tasty dessert idea for Spring or Easter.
Lightly brush inside of each flower pot with oil (being careful not to get on outside). Line bottom with parchment paper round (slightly larger than circumference). Brush parchment with a bit more oil, then lightly dust with cocoa (tapping excess out).
Preheat oven to 350°F. Prepare chocolate cake mix (or your favourite chocolate cake recipe) according to directions.
Fill each pot ⅔ full, wipe any drips from outside, then place on parchment-lined baking sheet. Optional- wrap bottoms tightly with aluminum foil to prevent leaking (I did this as a precaution but had no problems).
Bake for 40-45 minutes, or until toothpick inserted into center comes out clean. (Baking time will vary with dimension of pots and cake ingredients). Allow cakes to completely cool on wire rack.
Place chocolate in medium mixing bowl and set aside.
Add cream, honey and salt to a small saucepan over medium heat. Whisk and bring just to a boil. Remove from heat and pour over chocolate, whisking continually to combine.
Whisk in butter, one cube at a time until smooth and incorporated. Cool slightly, stir, then place in fridge.
Once completely cooled, beat mixture with hand mixer for about 30 seconds to fluff up. Gradually beat in confectioner's sugar until smooth.
Using knife or back of spoon, evenly spread frosting over top of each cake (there will be extra). Sprinkle with chocolate wafer crumbs.
Top each pot with fresh fruit and mint. Be creative with your decorating. I added faux daffodils for an Easter look. You could also use edible flowers, such as pansies, cornflowers, daisies, marigolds or others.