Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe
Molten Red Velvet Cakes are decadent individual chocolate cakes with a gooey molten center, combining rich red velvet flavor with melted semisweet chocolate. Each cake is topped with a luscious cream cheese whipped cream, making this dessert perfect for special occasions or an indulgent treat.
- Prep Time: 15 minutes plus 2 hours chilling time
- Cook Time: 18 minutes
- Total Time: 2 hours 33 minutes
- Yield: 4 individual cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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, 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
Instructions
- Prepare the chocolate mixture: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let stand for 1 minute. Whisk the mixture until melted and smooth, then cover with plastic wrap directly on the surface to prevent skin formation. Chill in the refrigerator until firm, about 2 hours. This can be done up to one day in advance.
- Preheat and prepare ramekins: Preheat your oven to 400°F (204°C). Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa powder, tapping out the excess to prevent clumps.
- Mix dry ingredients: In a medium bowl, whisk together cake flour, unsweetened cocoa, baking soda, and salt until combined.
- Mix wet ingredients: In a separate bowl, whisk together melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and the egg yolk until well combined.
- Combine wet and dry ingredients: Add the wet mixture to the dry ingredients and whisk just until blended, being careful not to overmix.
- Fill ramekins with batter: Divide the batter evenly into the prepared ramekins.
- Portion molten center: Using a small cookie scoop (1 1/4 or 1 1/2 inch), scoop the chilled chocolate ganache into four balls. Place one ball in the center of the batter in each ramekin, pressing lightly to ensure it sinks into the batter during baking.
- Bake cakes: Place ramekins on a baking sheet and bake in the preheated oven until the centers spring back when lightly pressed, approximately 18 minutes.
- Make cream cheese whipped cream: While cakes are baking, combine softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Stir until smooth, then add heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute, scraping down the sides as needed.
- Finish and serve: Remove cakes from the oven and immediately run an offset spatula or thin knife around the edges to loosen. Invert each cake onto a serving plate. Dust the tops with powdered sugar and top each cake with a generous dollop of cream cheese whipped cream. Serve immediately for the best molten effect.
Notes
- The chocolate ganache center needs to be chilled until firm for proper shaping, but it can be made up to one day ahead.
- Use cake flour for a tender crumb; if unavailable, a mix of all-purpose flour with cornstarch can be used as a substitute.
- Be careful not to overbake; the center should remain molten and soft.
- You can prepare the cream cheese whipped cream just before serving to ensure maximum freshness and volume.
- For a more intense red color, adjust the amount of red food coloring to your preference.
Keywords: molten lava cake, red velvet cake, individual cakes, chocolate molten center, cream cheese whipped cream, dessert recipes, holiday dessert
