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Irresistible Molten Red Velvet Cakes with Creamy Topping

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A delightful dessert featuring a warm, gooey center and a creamy topping, perfect for any occasion.

Ingredients

Scale
  • 4 oz Semisweet chocolate baking bar, finely chopped
  • 1/2 cup Heavy cream
  • 1/2 cup Cake flour
  • 2 tbsp Unsweetened cocoa (plus extra for dusting)
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 1/4 cup Salted butter, melted
  • 1/2 cup Granulated sugar
  • 1/4 cup Buttermilk
  • 1 tbsp Red liquid food coloring
  • 1 tsp Vanilla extract
  • 1 tsp Apple cider vinegar
  • 1 large Egg yolk
  • 4 oz Cream cheese, softened
  • 1/4 cup Powdered sugar
  • 1/2 cup Heavy cream, whipped

Instructions

  1. Preheat your oven to 425°F (220°C). Grease four ramekins with butter and dust with cocoa powder.
  2. Melt the chocolate: In a microwave-safe bowl, combine chocolate with 1/2 cup heavy cream. Microwave until smooth.
  3. Mix dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Combine wet ingredients: In a large bowl, mix melted butter with granulated sugar, then add buttermilk, food coloring, vanilla, apple cider vinegar, and egg yolk, stirring until smooth.
  5. Combine all ingredients: Gradually add dry mixture to wet mixture, then fold in melted chocolate until just combined.
  6. Fill ramekins: Divide batter evenly among ramekins, filling them about three-quarters full.
  7. Bake: Bake for 12-15 minutes until edges are set and centers remain soft.
  8. Cool slightly: Let cakes cool in ramekins for 1-2 minutes before unmolding.
  9. Make the topping: Mix softened cream cheese until smooth, then add powdered sugar and vanilla, folding in whipped cream.
  10. Serve: Unmold cakes and top with creamy mixture, garnishing as desired.

Notes

Serve slightly warm for the best molten center. Pair with ice cream or a drizzle of chocolate sauce.

Nutrition

Find it online: https://mediterraneantasty.com/irresistible-molten-red-velvet-cakes-creamy-topping/