With Valentine’s Day around the corner, special desserts seem to always be on the menu. These Molten Red Velvet Cakes work especially well – they are the right color and filled with chocolate! We hope you enjoy it, and as they say, “sharing dessert is overrated!”
Molten Red Velvet Cakes
Cake Ingredients
2oz semi-sweet chocolate chopped.
¼ cup heavy cream
1 cup cake flour
1-½ tsp unsweetened cocoa*
¼ tsp baking soda
¼ tsp salt
½ cup salted butter, melted*
½ cup granulated sugar
6 Tbsp buttermilk
1-½ tsp red liquid food coloring
½ tsp vanilla extract
½ tsp apple cider vinegar
1 large egg yolk
2oz semi-sweet chocolate chopped.
¼ cup heavy cream
1 cup cake flour
1-½ tsp unsweetened cocoa*
¼ tsp baking soda
¼ tsp salt
½ cup salted butter, melted*
½ cup granulated sugar
6 Tbsp buttermilk
1-½ tsp red liquid food coloring
½ tsp vanilla extract
½ tsp apple cider vinegar
1 large egg yolk
Cream Cheese Whip Ingredients
2oz cream cheese, softened.
3 Tbsp powdered sugar
½ tsp vanilla extract
¾ cup heavy cream
2oz cream cheese, softened.
3 Tbsp powdered sugar
½ tsp vanilla extract
¾ cup heavy cream
Additional Ingredients
1 Tbsp powdered sugar
*Extra cocoa/butter for ramekins
Instructions
- Prepare the Cakes: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds. Let stand for one minute, whisk until melted and smooth. Place plastic wrap directly on chocolate mixture (to prevent a skin from forming); chill until firm, about 2 hours.
- Preheat oven to 400°F. Grease 4 (8-ounce) ramekins with butter; dust with unsweetened cocoa, tapping 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.
- Using a small (1-¼” or 1-½”) 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 minutes.
- 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 minute, scraping down sides of bowl as needed.
- Remove cakes from oven. Immediately run an offset spatula or thin knife around the outer edge of cakes to loosen; invert each red velvet cake onto a serving plate. Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream and serve immediately.
Courtesy of: https://www.southernliving.com/recipes/molten-red-velvet-cakes-recipe