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1
Preheat oven to 350F Spray pots with cooking spray.
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2
Put a small piece of parchment paper in the bottom of each pot to cover the hole.
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3
Whisk together flour, baking soda, baking powder and salt in a medium bowl.
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4
Stir together boiling water and cocoa in a small bowl.
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5
Combine butter and sugar and beat with a mixer on medium speed until light and fluffy, 5 to 6 minutes, scraping the bowl once.
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6
Add eggs one at a time; beat well after each addition.
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7
With mixer at low speed, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture.
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8
Scrape bowl occasionally.
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9
Batter will be thin.
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10
Divide batter evenly among pots to about three-quarters full.
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11
Line a baking sheet with parchment paper.
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12
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.
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13
Transfer to wire racks and cool completely in the flowerpots.
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14
Frost the top of each with Chocolate Frosting, if desired.
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15
Note: The cake batter fills two 8-inch layer cake pans, if you prefer.
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16
Bake the cake layers 30 to 35 minutes.
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17
Cool on wire racks and fill and frost as desired.
