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Irresistible Molten Red Velvet Cakes with Creamy Topping

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A delightful dessert of molten red velvet cakes with a creamy topping, perfect for special occasions or a cozy night at home.

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 tsp Vanilla extract
  • 1/2 cup Heavy cream, whipped

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Grease four ramekins with butter and dust with cocoa powder.
  3. Melt chocolate with heavy cream in the microwave, stirring until smooth.
  4. Whisk together cake flour, cocoa powder, baking soda, and salt in a separate bowl.
  5. In another bowl, blend melted butter and granulated sugar, then add buttermilk, food coloring, vanilla, vinegar, and egg yolk. Stir until smooth.
  6. Gradually add dry ingredients to wet mixture, then stir in melted chocolate until just combined.
  7. Divide batter among ramekins, filling three-quarters full.
  8. Bake for 12-15 minutes until edges are firm but centers are soft.
  9. Cool in ramekins for 1-2 minutes, then invert onto plates.
  10. For creamy topping, mix cream cheese, powdered sugar, and vanilla until smooth, then fold in whipped cream.
  11. Serve cakes warm with creamy topping on top.

Notes

Store leftovers in the refrigerator for up to three days. Reheat in a preheated oven before serving.

Nutrition

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