There’s something absolutely enchanting about the first slice of a Molten Red Velvet Cake, where the rich layers reveal a warm, gooey chocolate surprise within. One afternoon, while experimenting in my kitchen, I realized I was in need of dessert inspiration that would captivate my family during our Friday night movie marathon. It was then that the idea of merging two beloved treats—red velvet cake and molten chocolate—was born, resulting in a show-stopping dessert sure to impress anyone who loves homemade sweets.
These individual cakes are not only easy to whip up, but they also deliver an irresistible combination of flavors. Topped with a luscious cream cheese whipped cream that melts delicately into the warm cake, each bite is a delightful adventure of creamy, chocolatey goodness. Whether you’re looking to impress guests or simply indulge your sweet tooth, this recipe for Molten Red Velvet Cakes will light up your dining table with color and joy. So, let’s dive into the delightful process of crafting this irresistible treat!
Why love Molten Red Velvet Cakes?
Irresistible Layers: Each cake hides a warm, gooey chocolate center that surprises and delights.
Showstopper Dessert: This stunning treat is perfect for impressing guests at any gathering.
Quick and Easy: With just a handful of ingredients, you’ll craft these beauties in no time.
Decadent Flavor: The rich red velvet paired with creamy whipped topping creates a flavor explosion.
Perfect for Any Occasion: Whether it’s a family movie night or a special celebration, these cakes fit right in!
Give your culinary skills a boost with this decadent treat that everyone will adore.
Molten Red Velvet Cakes Ingredients
Get ready to create the ultimate indulgence with these Molten Red Velvet Cakes!
For the Cakes
- 2 ounces semisweet chocolate baking bar – finely chop for a smooth melting experience.
- 1/4 cup heavy cream – helps create a luscious chocolate ganache.
- 1 cup cake flour – ensures a light and airy cake texture.
- 1 1/2 teaspoons unsweetened cocoa – adds depth of flavor; don’t forget to dust ramekins with it!
- 1/4 teaspoon baking soda – gives the cake a nice rise.
- 1/4 teaspoon salt – enhances the sweetness and balances flavors.
- 1/2 cup salted butter, melted – provides a rich, buttery taste; grease your ramekins with extra!
- 1/2 cup granulated sugar – sweetens the cake for a delightful finish.
- 6 tablespoons buttermilk – adds moisture and a slight tang to the batter.
- 1 1/2 teaspoon red liquid food coloring – gives that signature vibrant color of red velvet.
- 1/2 teaspoon vanilla extract – infuses the batter with a warm aroma.
- 1/2 teaspoon apple cider vinegar – helps activate the baking soda for a fluffier cake.
- 1 large egg yolk – provides richness for a tender crumb.
For the Whipped Cream
- 2 ounces cream cheese, softened – creates a creamy base for our delicious topping.
- 3 tablespoons powdered sugar – sweetens the whipped cream just right.
- 1/2 teaspoon vanilla extract – enhances the flavor profile of the whipped cream.
- 3/4 cup heavy cream – whips up to create a fluffy and indulgent topping.
- 1 tablespoon powdered sugar (for dusting) – adds a delightful finish to your cake!
Get ready to indulge in these decadent Molten Red Velvet Cakes, perfect for those cozy family nights or special celebrations!
How to Make Molten Red Velvet Cakes
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Melt: Combine the finely chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let it stand for 1 minute. Whisk until melted and smooth, then cover with plastic wrap and chill until firm, about 2 hours.
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Preheat: While the chocolate chills, preheat your oven to 400°F. Grease 4 (8-ounce) ramekins with butter, then dust them with unsweetened cocoa, tapping out any excess cocoa remaining.
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Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, unsweetened cocoa, baking soda, and salt until well combined.
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Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, granulated sugar, buttermilk, red food coloring, vanilla extract, apple cider vinegar, and egg yolk until smooth and uniform.
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Blend: Gently add the butter mixture to the flour mixture, whisking just until blended to keep the cake light. Divide the batter evenly among your prepared ramekins.
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Add Chocolate: Use a small cookie scoop to portion the chilled chocolate mixture into 4 balls. Place one ball in the center of the batter in each ramekin, pressing lightly to nestle it into the batter.
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Bake: Carefully place your ramekins on a baking sheet and bake in the preheated oven for about 18 minutes, or until the center springs back when lightly pressed.
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Prepare Whipped Cream: While your cakes bake, make the Cream Cheese Whipped Cream by stirring together the softened cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Then, add the heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute.
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Serve: Once the cakes are done, remove them from the oven and instantly run an offset spatula or thin knife around the edges to loosen them. Invert each cake onto a serving plate, dust evenly with powdered sugar, and top with the Cream Cheese Whipped Cream. Serve immediately for the ultimate experience!
Optional: Garnish with chocolate shavings for an extra touch of elegance.
Exact quantities are listed in the recipe card below.
Expert Tips for Molten Red Velvet Cakes
Chill the Chocolate: Allow the chocolate ganache to chill for at least 2 hours. Rushing this step can result in a runny center.
Oven Temperature: Make sure your oven is fully preheated at 400°F. A cooler oven can lead to uneven baking and wonky cake texture.
Grease Properly: Ensure ramekins are well-greased and dusted with cocoa to prevent sticking. This will help your Molten Red Velvet Cakes release easily.
Watch Baking Time: Keep an eye on the cakes as they bake. Even a minute too long can turn your molten center into a cake-like texture.
Serve Immediately: For the best experience, serve immediately after inverting. The warm gooey center contrasts beautifully with the chilled whipped cream.
Molten Red Velvet Cakes Variations
Customize these delightful Molten Red Velvet Cakes to suit your taste, and treat yourself to a unique twist!
- Gluten-Free: Substitute cake flour with a gluten-free all-purpose blend for a safe indulgence. This way, everyone can savor the deliciousness.
- Nutty Flavor: Add 1/4 cup of finely chopped walnuts or pecans to the batter for an earthy crunch that beautifully contrasts the soft cake.
- Spicy Kick: Incorporate a pinch of cayenne pepper or chili powder into the batter for a surprising heat that dances on the palate.
- Chocolate Overload: Use dark chocolate instead of semisweet for the ganache to create a richer, more intense chocolate flavor that chocolate lovers will adore.
- Boozy Delight: Adding a splash of espresso liqueur or bourbon to the cream cheese whipped cream amplifies the depth of flavor, giving your dessert a little ‘grown-up’ charm.
- Fruit Fusion: Top each cake with a dollop of raspberry or strawberry compote for a burst of fruity flavor that compliments the rich chocolate perfectly.
- Vegan Version: Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and substitute the butter with coconut oil to create a vegan-friendly treat.
- Minty Fresh: Stir in a few drops of peppermint extract into the cake batter for a refreshing twist that pairs beautifully with the chocolate.
Embrace your creativity and let these variations transform your Molten Red Velvet Cakes into a personalized masterpiece!
Make Ahead Options
These Molten Red Velvet Cakes are ideal for meal prep lovers seeking to save time! You can prepare the batter and portion it into ramekins up to 24 hours ahead. Simply cover the filled ramekins with plastic wrap and refrigerate. When you’re ready to bake, take them out and follow the usual baking instructions, allowing a few extra minutes if baking straight from the fridge. Additionally, the chocolate ganache can be made up to 3 days in advance and stored in the refrigerator. Just remember to let it soften slightly at room temperature before using. With these make-ahead tips, you’ll have a delightful dessert ready with minimal effort on busy weeknights!
What to Serve with Molten Red Velvet Cakes?
Pairing the rich, velvety goodness of these cakes with the right sides can elevate your dessert experience to new heights.
- Fresh Berries: Serve a mix of strawberries and raspberries for a bright tanginess that perfectly balances the sweetness of the cake.
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream melts delightfully into the warm molten center, enhancing the indulgence.
- Chocolate Sauce: Drizzle warm chocolate sauce over the cakes for an extra touch of decadence that will please any chocoholic.
- Coffee: A rich, bold cup of coffee contrasts beautifully with the sweet flavors, bringing out the chocolatey notes of the cake.
- Crushed Nuts: Add a sprinkle of crushed walnuts or pecans for a delightful crunch that complements the soft textures.
- Mint Leaves: Garnish with fresh mint for a pop of color and a refreshing taste that cuts through the richness.
- Cream Cheese Frosting: For the true cream cheese lovers, serve alongside additional frosting for a double creamy experience!
- Champagne: A flute of bubbly champagne adds a festive flair, making this dessert perfect for special celebrations.
- Warm Milk: Enjoy these molten cakes with a comforting glass of warm milk; this classic pairing brings out the cake’s nostalgia.
- Coconut Flakes: Toasted coconut flakes add a tropical flair that contrasts beautifully with the lush red velvet; a unique twist!
These pairing options can create a joyful atmosphere and enhance your indulgent experience with Molten Red Velvet Cakes.
Storage Tips for Molten Red Velvet Cakes
Room Temperature: If left uneaten, these cakes can stay at room temperature for up to 2 hours before needing refrigeration; however, they’re best enjoyed fresh.
Fridge: Store any leftover Molten Red Velvet Cakes in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave for about 15-20 seconds to restore that delightful gooey center.
Freezer: For longer storage, wrap each cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Reheating: To enjoy the warm, molten center again, microwave the cakes for 15-20 seconds straight from the fridge or after thawing. Enjoy!
Molten Red Velvet Cakes Recipe FAQs
What type of chocolate is best for the molten center?
Absolutely, I recommend using a high-quality semisweet chocolate baking bar for the best flavor and texture. It melts beautifully and creates that luxurious gooey filling. You can also use dark chocolate if you prefer a richer taste!
How should I store leftover Molten Red Velvet Cakes?
After enjoying your delicious cakes, store any leftovers in an airtight container in the fridge for up to 3 days. Keep in mind that these cakes are best served fresh to maintain their melt-in-your-mouth goodness. Before serving again, gently reheat in the microwave for about 15-20 seconds to bring back that lovely warm center.
Can I freeze Molten Red Velvet Cakes?
Very! To freeze, wrap each cooled cake tightly in plastic wrap and then in foil. They can last in the freezer for up to 1 month. When you’re ready to enjoy, simply thaw them in the fridge overnight and when you’re set to serve, microwave for 15-20 seconds to restore that wonderful molten center.
What if my cakes overbake and don’t have a molten center?
Don’t fret! If you accidentally overbake and end up with a cake-like texture rather than the gooey center, consider this a learning experience. Next time, keep a close eye on the baking time; start checking at 16 minutes to ensure the center remains soft and molten.
Are there any dietary considerations for this recipe?
If you have allergies, consider substituting with gluten-free cake flour and a dairy-free cream cheese for the whipped topping to accommodate dietary needs. For a vegan option, you could experiment with plant-based butter, egg replacements, and dairy-free whipped cream alternatives!
What type of ramekins are best for these cakes?
I recommend using 8-ounce ramekins for even baking. Glass or ceramic ramekins work wonderfully; just ensure they’re well-greased and dusted with cocoa for easy release. This will help your Molten Red Velvet Cakes shine when you flip them onto plates!
Decadent Molten Red Velvet Cakes with Creamy Whipped Topping
Ingredients
Equipment
Method
- Combine the finely chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high for 30 seconds, then let it stand for 1 minute. Whisk until melted and smooth, then cover with plastic wrap and chill until firm, about 2 hours.
- While the chocolate chills, preheat your oven to 400°F. Grease 4 (8-ounce) ramekins with butter, then dust them with unsweetened cocoa, tapping out any excess cocoa remaining.
- In a medium bowl, whisk together the cake flour, unsweetened cocoa, baking soda, and salt until well combined.
- In a separate bowl, whisk together the melted butter, granulated sugar, buttermilk, red food coloring, vanilla extract, apple cider vinegar, and egg yolk until smooth and uniform.
- Gently add the butter mixture to the flour mixture, whisking just until blended to keep the cake light. Divide the batter evenly among your prepared ramekins.
- Use a small cookie scoop to portion the chilled chocolate mixture into 4 balls. Place one ball in the center of the batter in each ramekin, pressing lightly to nestle it into the batter.
- Carefully place your ramekins on a baking sheet and bake in the preheated oven for about 18 minutes, or until the center springs back when lightly pressed.
- While your cakes bake, make the Cream Cheese Whipped Cream by stirring together the softened cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Then, add the heavy cream and beat with an electric mixer on medium-high speed until soft peaks form, about 30 seconds to 1 minute.
- Once the cakes are done, remove them from the oven and instantly run an offset spatula or thin knife around the edges to loosen them. Invert each cake onto a serving plate, dust evenly with powdered sugar, and top with the Cream Cheese Whipped Cream. Serve immediately for the ultimate experience!