![Molten Red Velvet Cakes, red velvet cake recipe](https://cdn.statically.io/img/www.southernliving.com/thmb/ls7SPPWjIZ_Qh-bbf5wQVJX0cSw=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/save-room-2404401_saver_3117_0_0-e9a21b3cef44442c9f44ee90fb746dae.jpg)
Ingredients
Cakes
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2 ounces semisweet chocolate baking bar, finely chopped
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1/4 cup heavy cream
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1 cup cake flour
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1 1/2 teaspoons unsweetened cocoa, plus more for ramekins
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup salted butter, melted, plus more for ramekins
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1/2 cup granulated sugar
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6 tablespoons buttermilk
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1 1/2 teaspoon red liquid food coloring
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1/2 teaspoon vanilla extract
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1/2 teaspoon apple cider vinegar
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1 large egg yolk
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2 ounces cream cheese, softened
Cream Cheese Whipped Cream
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3 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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3/4 cup heavy cream
Additional Ingredients
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1 tablespoon powdered sugar
Directions
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Prepare the Cakes: Combine chopped semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave on high 30 seconds. Let stand 1 minute; whisk until melted and smooth. Place plastic wrap directly on chocolate mixture (to prevent a skin from forming); chill until firm, about 2 hours. Chocolate mixture can be prepared 1 day in advance; store, covered, in the refrigerator.
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Preheat oven to 400°F. Grease 4 (8-ounce) ramekins with butter; dust with unsweetened cocoa, and tap out excess. Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Whisk together melted butter, granulated sugar, buttermilk, food coloring, vanilla, vinegar, and egg yolk in a separate bowl. Add butter mixture to flour mixture, and whisk just until blended. Divide batter evenly among prepared ramekins.
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Using a small (1 1/4- or 1 1/2-inch) cookie scoop, portion chilled chocolate mixture into 4 balls. Place 1 chocolate ball in center of batter in each ramekin, pressing lightly. (Chocolate will sink into batter as it bakes.) Place ramekins on a baking sheet. Bake in preheated oven until center springs back when lightly pressed, about 18 minutes.
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Meanwhile, prepare the Cream Cheese Whipped Cream: Stir together cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Add heavy cream; beat with an electric mixer on medium-high speed until soft peaks form, 30 seconds to 1 minute, scraping down sides of bowl as needed.
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Remove cakes from oven. Immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each red velvet cake onto a serving plate. Dust cakes evenly with powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately.