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Molten Red Velvet Cakes Recipe

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Molten Red Velvet Cakes feature a luscious semisweet chocolate center surrounded by moist, rich red velvet cake. Baked in individual ramekins and topped with a smooth cream cheese whipped cream, these elegant desserts combine the classic flavors of red velvet with a decadent molten chocolate core, making them perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cakes

  • 2 oz. semisweet chocolate baking bar, finely chopped
  • 1/4 cup heavy cream
  • 1 cup cake flour
  • 1 1/2 tsp. unsweetened cocoa powder, plus more for ramekins
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup salted butter, melted, plus more for ramekins
  • 1/2 cup granulated sugar
  • 6 Tbsp. buttermilk
  • 1 1/2 tsp. red liquid food coloring
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. apple cider vinegar
  • 1 large egg yolk
  • 2 oz. cream cheese, softened

Cream Cheese Whipped Cream

  • 3 Tbsp. powdered sugar
  • 1/2 tsp. vanilla extract
  • 3/4 cup heavy cream

Additional Ingredients

  • 1 Tbsp. powdered sugar (for dusting)

Instructions

  1. Prepare the chocolate center: Combine finely chopped semisweet chocolate and 1/4 cup heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let stand for 1 minute. Whisk the mixture until smooth and melted. Cover with plastic wrap directly on the surface to prevent skin formation and chill until firm, about 2 hours. This can be prepared up to one day in advance and stored in the refrigerator.
  2. Preheat and prepare ramekins: Preheat the oven to 400°F. Grease 4 eight-ounce ramekins with butter, then dust them with unsweetened cocoa powder. Tap out any excess cocoa to ensure the cakes don’t stick.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 cup cake flour, 1 1/2 teaspoons unsweetened cocoa, 1/4 teaspoon baking soda, and 1/4 teaspoon salt until well combined.
  4. Mix wet ingredients: In a separate bowl, whisk together the melted salted butter, 1/2 cup granulated sugar, 6 tablespoons buttermilk, 1 1/2 teaspoons red liquid food coloring, 1/2 teaspoon vanilla extract, 1/2 teaspoon apple cider vinegar, and 1 large egg yolk until smooth.
  5. Combine batter: Add the wet mixture to the dry ingredients and whisk gently just until blended. Avoid overmixing to ensure a tender cake texture.
  6. Fill ramekins: Divide the batter evenly among the prepared ramekins. Using a small cookie scoop (1 1/4 to 1 1/2 inch), portion the chilled chocolate mixture into 4 balls. Place one chocolate ball in the center of each ramekin’s batter, pressing lightly so it sinks during baking.
  7. Bake: Place the ramekins on a baking sheet and bake in the preheated oven at 400°F for about 18 minutes, or until the cake’s center springs back when lightly pressed.
  8. Prepare cream cheese whipped cream: While the cakes bake, stir together 2 oz. softened cream cheese, 3 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Add 3/4 cup heavy cream and whip with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute, scraping down the bowl as needed.
  9. Serve: Remove the cakes from the oven and immediately run a thin knife or offset spatula around the edges to loosen. Invert each ramekin onto a serving plate. Dust the cakes evenly with 1 tablespoon powdered sugar. Top each cake with a dollop of the cream cheese whipped cream and serve immediately.

Notes

  • Chilling the chocolate mixture ahead of time ensures a molten center that stays intact during baking.
  • Use a small cookie scoop to portion chocolate evenly for consistent results.
  • If you don’t have red liquid food coloring, gel-based coloring can be used, but adjust quantity accordingly.
  • Serve these cakes immediately after baking for the best molten texture and warm experience.
  • Ramekins should be well greased and dusted with cocoa to prevent sticking and to add a subtle chocolate flavor to the edges.

Keywords: molten red velvet cake, red velvet dessert, molten chocolate cake, individual cakes, cream cheese whipped cream

Find it online: https://messykitchenmagic.com/molten-red-velvet-cakes-recipe/