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Molten Red Velvet Cakes with Cream Cheese Whipped Cream Recipe

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★★★★★

4.7 from 140 reviews

Indulge in these decadent Molten Red Velvet Cakes featuring a rich, gooey semisweet chocolate center baked inside a tender red velvet cake. Topped with smooth, creamy cream cheese whipped cream, this dessert offers a perfect balance of chocolate, tangy cream cheese, and classic red velvet flavors. Perfect for special occasions or a luxurious treat.

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 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

  1. Prepare the chocolate center: Combine the 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 surface with plastic wrap to prevent skin from forming and chill until firm, about 2 hours. This can be prepared up to 1 day ahead and stored covered in the refrigerator.
  2. Preheat and prepare ramekins: Preheat your oven to 400°F (204°C). Grease four 8-ounce ramekins with butter and dust them with unsweetened cocoa powder, tapping out the excess to prevent bitterness.
  3. Mix dry ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
  4. Mix wet ingredients: In another bowl, whisk the melted butter, granulated sugar, buttermilk, red liquid food coloring, vanilla extract, apple cider vinegar, and egg yolk until smooth and combined.
  5. Combine batter: Add the wet mixture to the dry ingredients and whisk just until blended. Avoid overmixing to keep the cake tender.
  6. Fill ramekins: Evenly divide the batter among the prepared ramekins.
  7. Portion chocolate centers: Using a small cookie scoop (about 1 1/4 to 1 1/2 inches), scoop the chilled chocolate ganache into 4 balls. Place one ball in the center of the batter in each ramekin, pressing lightly to ensure it sinks slightly as it bakes.
  8. Bake the cakes: Place the ramekins on a baking sheet and bake in the preheated oven for approximately 18 minutes, or until the centers spring back when lightly pressed.
  9. Prepare cream cheese whipped cream: While the cakes bake, stir together the cream cheese, powdered sugar, and vanilla extract until smooth. Add the heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute, scraping down the bowl as needed.
  10. Unmold and serve: Remove the cakes from the oven. Immediately run a thin knife or offset spatula around the edges to loosen them. Invert each ramekin onto a serving plate. Dust the cakes with powdered sugar and top generously with the cream cheese whipped cream. Serve immediately to enjoy the molten center at its best.

Notes

  • Chilling the chocolate ganache ahead of time is crucial for forming the molten center.
  • Do not overmix the batter to maintain a tender crumb.
  • Serve the cakes immediately after baking for the best molten effect.
  • For a deeper red color, adjust the red food coloring quantity to preference.
  • Use room temperature cream cheese to ensure smooth whipped cream.

Keywords: molten red velvet cake, red velvet dessert, molten chocolate cake, cream cheese whipped cream, molten lava cake, red velvet molten center

Find it online: https://kitchenwithkai.com/molten-red-velvet-cakes-with-cream-cheese-whipped-cream-recipe/