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Red Velvet Lava Cakes

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A quick and easy homemade dessert featuring classic red velvet cake flavors with a molten, gooey chocolate center. Perfect for impressing guests with minimal effort.

Ingredients

Scale
  • 6 tablespoons unsalted butter (85g)
  • 4 ounces semisweet chocolate, finely chopped (115g)
  • 1/2 cup all-purpose flour (65g)
  • 2 tablespoons unsweetened cocoa powder, sifted (15g)
  • 3/4 cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • 1/4 cup buttermilk (60ml) or substitute with 1 tablespoon lemon juice + milk to make 1/4 cup
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (gel or liquid)
  • 1/4 teaspoon salt
  • Powdered sugar (optional, for dusting)

Instructions

  1. Preheat your oven to 425°F (220°C). Grease four 6-ounce ramekins generously with butter and lightly dust with cocoa powder to prevent sticking.
  2. Melt the butter and chopped semisweet chocolate together using a double boiler or microwave in 20-second bursts, stirring each time until smooth and shiny. Set aside to cool slightly.
  3. In a medium bowl, whisk together the flour, cocoa powder, sugar, and salt until no lumps remain.
  4. In another bowl, beat the eggs until frothy. Add the buttermilk, vanilla extract, and red food coloring, stirring until combined.
  5. Slowly pour the melted chocolate mixture into the wet ingredients and stir gently to combine.
  6. Fold the dry ingredients into the wet ingredients carefully until no flour streaks remain. The batter should be thick but pourable.
  7. Divide the batter evenly among the prepared ramekins, filling each about 3/4 full.
  8. Bake in the preheated oven for 12 to 14 minutes until edges are set and slightly puffed but centers remain soft and jiggly.
  9. Remove from oven and let the cakes cool for 1 minute.
  10. Run a knife around the edges of each ramekin and carefully invert onto dessert plates. If they stick, gently tap or wiggle until they release.
  11. Optional: Dust with powdered sugar or garnish with fresh berries and whipped cream.

Notes

Use room temperature eggs for better emulsification. Grease ramekins well with butter and dust with cocoa powder to prevent sticking. Watch bake time carefully to maintain molten center. Batter can be prepared and refrigerated in ramekins up to 24 hours ahead; bring to room temperature before baking and add 1-2 minutes to bake time.

Nutrition

Keywords: red velvet lava cakes, molten lava cake, red velvet dessert, easy lava cake, homemade dessert, chocolate lava cake

Find it online: https://blairrecipes.com/red-velvet-lava-cakes-recipe-easy-homemade-dessert-for-impressing-guests/