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Red Velvet Molten Lava Cake Recipe

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4.5 from 13 reviews

This Red Velvet Molten Lava Cake recipe features a rich, gooey center with a vibrant red hue. Made with bittersweet chocolate, cocoa powder, and a touch of cream cheese swirl, these individual cakes are perfect for an indulgent dessert with a dramatic molten core.

Ingredients

Main Ingredients

  • 1/2 cup unsalted butter (plus extra for greasing)
  • 4 oz bittersweet or semi-sweet chocolate, chopped
  • 2 large eggs
  • 2 large egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp red gel food coloring (or 2 tbsp beet juice)
  • 1/4 tsp salt
  • 2 oz cream cheese (optional, for swirl)

Instructions

  1. Prepare Ramekins: Grease four 6-oz ramekins thoroughly with butter and dust them with cocoa powder to prevent sticking.
  2. Melt Butter and Chocolate: In a microwave-safe bowl, melt the butter and chopped chocolate in 30-second bursts, stirring between intervals until smooth and fully combined.
  3. Whisk Eggs and Sugar: In a medium bowl, whisk together the whole eggs, egg yolks, and granulated sugar until the mixture is thick and pale in color. Then stir in vanilla extract and red food coloring or beet juice for color.
  4. Combine Chocolate and Egg Mixtures: Slowly whisk the melted chocolate mixture into the egg mixture until fully incorporated and smooth.
  5. Add Dry Ingredients: Sift together the flour, cocoa powder, and salt; fold these dry ingredients gently into the wet batter until just combined to maintain airiness.
  6. Assemble Batter in Ramekins: Spoon half of the batter evenly into the prepared ramekins. If using cream cheese, add a small dollop into the center of each, then cover with the remaining batter evenly distributed on top.
  7. Bake: Place ramekins on a baking sheet and bake in a preheated oven at 425°F (220°C) for 13 minutes until the edges are set but the centers remain slightly jiggly.
  8. Cool and Serve: Let cakes cool for 1 minute. Run a thin knife around edges to loosen, then carefully invert each cake onto a plate. Serve immediately for the molten lava effect.

Notes

  • Use a gentle folding technique after adding the flour to keep the batter airy and ensure a tender cake.
  • For a natural alternative to red gel food coloring, beet juice works well and adds subtle earthiness.
  • Make sure not to overbake; the center must remain gooey for the molten lava effect.
  • If cream cheese swirl is not desired, simply omit it to keep the cake purely chocolatey and red velvet flavored.
  • Ramekins must be well-greased and dusted to allow for easy unmolding of the lava cakes.

Find it online: https://sweetworldcooks.com/red-velvet-molten-lava-cake-recipe/