Molten Red Velvet Cakes
Happy Valentine's Day everyone! This special day of expressing love to those closest to you (whether family, friends, or a significant other) is a perfect occasion to bake something sweet and chocolatey. These molten red velvet cakes bring a special ending to your Valentine's Day dinner, and they look and taste amazing! I found this yummy recipe in the February 2017 edition of Southern Living magazine. This dessert is amazing for sating my sweet tooth, so I hope it sates yours too!
You can make the chocolate (filling) mixture and the frosting one day ahead.
Click here for a print version of this recipe.
Active time is 20 minutes. Total time is 2 hours and 35 minutes.
Ingredients for Cakes:
2 ounces semisweet chocolate baking bar, finely chopped
1/4 cup heavy cream
1 cup cake flour
1 1/2 teaspoon unsweetened cocoa, plus more for ramekins
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup salted butter, melted, plus more for ramekins
1/2 cup granulated sugar
6 tablespoons buttermilk
1 1/2 teaspoons red liquid food coloring
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
1 large egg yolk
Cream Cheese Whipped Cream:
2 ounces cream cheese, softened
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
3/4 cup heavy cream
1 tablespoon powdered sugar
To prepare the cakes: combine the 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 the chocolate mixture (to prevent a skin from forming); chill until firm, about 2 hours. The chocolate mixture can be prepared 1 day in advance; store, covered, in the refrigerator.
Preheat the oven to 400 degrees 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 the melted butter, granulated sugar, buttermilk, food coloring, vanilla, vinegar, and egg yolk in a separate bowl. Add the butter mixture to the flour mixture, and whisk just until blended. Divide the batter evenly among prepared ramekins.
Using a small (1 1/4- or 1 1/2-inch) cookie scoop, portion the chilled chocolate mixture into 4 balls. Place 1 chocolate ball in the center of the batter in each ramekin, pressing lightly. (Chocolate will sink into the batter as it bakes.) Place ramekins on a baking sheet. Bake in preheated oven until the center springs back when lightly pressed, about 18 minutes.
Meanwhile, prepare the cream cheese whipped cream. Stir together the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth. Add the heavy cream; beat with an electric mixer on medium-high speed until soft peaks form, 30 seconds to 1 minute, scraping down sides of the bowl as needed.
Remove the cakes from oven. Immediately run an offset spatula or thin knife around outer edge of cakes to loosen; invert each cake onto a serving plate. Dust the cakes evenly with 1 tablespoon powdered sugar. Top cakes with Cream Cheese Whipped Cream, and serve immediately. Serves 4.
(edited by Anna Weicht)
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