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Molten Red Velvet Cakes


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Molten Red Velvet Cakes 0 Picture


  • Cakes
  • 2 oz semisweet chocolate baking bar, finely chopped
  • 1/4 c heavy cream
  • 1 c cake flour
  • 1 1/2 tsp unsweetened cocoa, plus more form ramekins
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c salted butter, melted, plus more for ramekins
  • 1/2 c 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
  • Cream Cheese Whipped Cream
  • 2 oz cream cheese softened
  • 3 Tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 c heavy cream
  • 1 Tbsp powdered sugar


Servings 4


Step 1

1. Prepare the Cakes: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high 30 seconds. Let stand 1 min, whisk until melted and smooth. Place plastic wrap directly on chocolate mixture to prevent a skin from forming; chill until firm, about 2 hours. Chocolate mixture can be prepared 1 day in advance; store, covered, in the refrigerator.

2. Preheat oven to 400F. Grease 4 (8-oz) ramekins with butter; dust with unsweetened cocoa, and tap out excess. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Whisk together melted butter,granulated sugar, buttermilk, food coloring, vanilla, vinegar, and egg yolk in a separate bowl. Add butter mixture to flour mixture, and whisk just until blended. Divide batter evenly among prepared ramekins.

3. Using a small cookie scoop; portion chilled chocolate mixture into 4 balls. Place 1 chocolate ball in center of batter in each ramekin, pressing lightly.( Chocolate will sink into batter as it bakes.) Place ramekins on a baking sheet. bake in preheated oven until center springs back when lightly pressed, about 18 min.

4. Meanwhile, prepare the cream cheese whipped cream: Stir together cream cheese, powdered sugar , and vanilla in a medium bowl until smooth. Add heavy cream; beat with an electric mixer on medium high speed until soft peaks form, 30 seconds to 1 min, scraping down sides of bowl as needed.

5. Remove cakes from oven, immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each cake onto a serving plate. Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately.


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