This red velvet lava cake recipe is perfect for an elegant dinner with friends or acquaintances. Red velvet desserts are classic and elegant.
They can be served to any type of guests and during any occasion. You don’t have to worry about a complicated dish if you have this in your hand. Everyone will approve of this! It’s red velvet!
Our fried over at Bake At 350 has this to say about this recipe:
“I’m not usually a huge fan of red velvet cake. It pretends to be chocolate, but it’s just not. WELL…red velvet lava cakes totally solve this issue. You’ll get your red velvet AND a mega dose of chocolate.”
I am so glad almost everyone I know loves red velvet. I think it’s the reason why I am friends with some people anyway.
Because we have the same interests when it came to food. I have to thank Bake At 350 for this amazing recipe! Thank you for sharing this to us!
Ingredients
Centers
- 2 ounces Toll House bittersweet chocolate, chopped
- 1/4 cup Borden heavy cream
Red Velvet Cakes
- 1 & 1/4 cup Gold Medal unbleached, all-purpose flour, plus more for dusting baking dishes* (see quick tip)
- 1 1/2 tablespoons Hershey’s natural cocoa (not Dutch-process), plus more for dusting baking dishes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Clabber Girl baking soda
- 1/4 cup (1/2 stick) Land O Lakes unsalted butter, room temperature
- 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 Eggland’s egg
- 1/2 teaspoon McCormick vanilla
- 1/2 teaspoon Americolor red gel paste food coloring
- 1/2 cup Borden buttermilk
- 1 teaspoon Heinz white vinegar
- For dusting Imperial Sugar Confectioners Powdered Sugar
Instructions
- Make the centers: Set a glass bowl over, but not touching, a pan of simmering water. Melt chopped chocolate, stirring frequently. Add cream and stir, still in the bowl over simmering water, until smooth and combined.
- Place in the refrigerator for 1-2 hours, or until firm enough to scoop.
- Scoop into 2-teaspoon sized balls and place on waxed paper. (You may have 6 or 7, but you’ll only need 5. Roll the remaining dough in cocoa powder or chopped nuts and serve as truffles.) Freeze for at least 30 minutes.
- Preheat oven to 350°F. Butter five 6-ounce heart or round ramekins. Line the bottoms with parchment. Butter the parchment. To dust the baking dishes, combine equal parts flour and cocoa. Dust the buttered ramekins with the flour/cocoa mixture. Set on a baking sheet.
- Whisk flour, cocoa, salt, and baking soda together.
- With an electric mixer, beat butter and sugar until light and fluffy. Beat in egg, then vanilla and food coloring. Scrape down bottom and sides of bowl.
- Add flour mixture in 3 additions, alternating with buttermilk. With the second addition of buttermilk, add vinegar. Beat just until combined.
- Fill prepared ramekins about 2/3rds full of batter. Place ramekins on the baking sheet in the oven and bake for 9 minutes. Remove from oven and add frozen truffles. Lightly press each one into the batter, but don’t worry if it’s not covered all the way. The cake will bake around it.
- Continue to bake for about 12 minutes more, until batter is baked and bounces back in the center when lightly pressed. Remove to a wire rack for 5 minutes. After 5 minutes, run a thin knife around the edge of the ramekins. Place a plate face-down over each ramekin and invert. Cakes should easily pop out. Remove parchment.
- Dust with powdered sugar and serve immediately.
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Quick Tip: Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Thanks again to Bake At 350 for this amazing recipe.
