Description

Indulge in these decadent Molten Red Velvet Cakes featuring a rich semisweet chocolate center that oozes out with every bite. Baked in individual ramekins, these moist, velvety cakes combine classic red velvet flavors with a luscious molten chocolate core and are topped with creamy, sweetened cream cheese whipped cream for the perfect dessert experience.

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 dusting ramekins
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup salted butter, melted, plus more for greasing 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

Prepare molten chocolate center: Combine the chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let it stand for 1 minute. Whisk the mixture until smooth and fully melted. Cover the surface with plastic wrap to prevent a skin from forming and chill in the refrigerator until firm, about 2 hours or up to 1 day in advance.
Preheat and prepare ramekins: Preheat your oven to 400°F (204°C). Butter four 8-ounce ramekins thoroughly and dust them with unsweetened cocoa powder, tapping out any excess cocoa to prevent clumps.
Mix dry ingredients: In a medium bowl, whisk together cake flour, unsweetened cocoa, baking soda, and salt until combined uniformly.
Mix wet ingredients: In another bowl, whisk melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and the egg yolk until the mixture is smooth and fully blended.
Combine batter: Pour the wet ingredients into the dry ingredients and whisk just until everything is blended together; do not overmix to keep a tender crumb.
Assemble cakes: Divide the batter evenly into the prepared ramekins. Using a small cookie scoop (1 1/4- or 1 1/2-inch), portion the chilled chocolate mixture into 4 balls and gently press one ball into the center of the batter in each ramekin. The chocolate will sink as it bakes.
Bake: Place the ramekins on a baking sheet and bake in the preheated oven for about 18 minutes, or until the cake edges are set but the center still springs back slightly when touched.
Prepare cream cheese whipped cream: While the cakes bake, beat together softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until smooth. Add heavy cream and beat on medium-high speed with an electric mixer until soft peaks form, about 30 seconds to 1 minute, scraping the sides as needed.
Unmold and serve: Remove the ramekins from the oven and immediately run a thin knife or offset spatula around the edges to loosen the cakes. Invert each cake onto a serving plate. Dust the tops evenly with powdered sugar. Finish by topping each cake with a dollop of cream cheese whipped cream and serve immediately for best molten effect.

Notes

The molten chocolate center can be made a day ahead to save time on baking day.
Ensure the chocolate mixture is chilled and firm before portioning to achieve a gooey yet distinct molten center.
Do not overbake; the centers should remain soft and molten for the best texture.
If you do not have buttermilk, you can substitute with regular milk plus 1/2 tsp lemon juice or vinegar, allowed to curdle for 5 minutes.
Use room temperature cream cheese for easier whipping and a smoother whipped cream texture.
To achieve the best red velvet color, use high-quality red liquid food coloring rather than gel or powder.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American

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