Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe
Delight in these decadent Molten Red Velvet Cakes featuring a luscious melted chocolate center encased in a tender red velvet cake. Baked to perfection and topped with a fluffy cream cheese whipped cream, this dessert is perfect for special occasions or an indulgent treat.
- Prep Time: 20 minutes plus 2 hours chilling
- Cook Time: 18 minutes
- Total Time: Approximately 2 hours 40 minutes
- Yield: 4 servings 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 (for dusting)
Instructions
- Prepare the chocolate mixture: Combine finely chopped semisweet chocolate and heavy cream in a microwave-safe bowl. Microwave on high for 30 seconds, then let stand for 1 minute. Whisk until smooth and melted. Cover the mixture with plastic wrap to prevent a skin from forming and chill in the refrigerator until firm, about 2 hours.
- Preheat and prepare ramekins: Preheat oven to 400°F (204°C). Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa powder, tapping out any excess to prevent sticking and add subtle chocolate flavor.
- Mix dry ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and flavor components.
- Mix wet ingredients: In a separate bowl, whisk melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and egg yolk until fully combined.
- Combine wet and dry mixtures: Gradually add the wet mixture into the dry ingredients, whisking just until blended to avoid overmixing which can toughen the cake.
- Fill ramekins: Evenly divide the batter among the prepared ramekins, filling each one.
- Form and add chocolate centers: Using a small cookie scoop (1 1/4- to 1 1/2-inch), portion the chilled chocolate mixture into four balls. Press one ball lightly into the center of the batter in each ramekin. This chocolate will melt and sink into the cake as it bakes, creating the molten center.
- Bake the cakes: Place 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 springs back lightly when pressed.
- Prepare cream cheese whipped cream: While cakes bake, combine softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Stir until smooth. Add heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute. Scrape down sides of the bowl as needed for even mixing.
- Unmold and serve: Remove cakes from the oven. Immediately loosen edges with an offset spatula or thin knife and invert each cake onto a serving plate. Dust with powdered sugar and top generously with the cream cheese whipped cream. Serve immediately for best texture and flavor.
Notes
- Chilling the chocolate mixture for at least 2 hours is crucial to form the molten center.
- Be careful not to overbake; the center should remain molten, so check edges and springiness at 16-18 minutes.
- Use cake flour for a lighter texture; all-purpose flour may make the cakes denser.
- Red food coloring intensity can be adjusted based on preference for a deeper red hue.
- If desired, prepare the chocolate mixture a day ahead and keep refrigerated to save time.
Keywords: molten cake, red velvet dessert, molten chocolate cake, cream cheese whipped cream, individual cakes, baked dessert
