Food and Recipes Desserts Molten Red Velvet Cakes Recipe 5.0 (3) 3 Reviews Sharing dessert is overrated. A single-serving molten red velvet cake is a sweet way to end a Valentine's Day dinner at home. Best part? The chocolate mixture and frosting can be made one day in advance, and the cakes take less than 20 minutes to bake. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on January 9, 2017 Print Share Share Tweet Pin Email Photo: HECTOR MANUEL SANCHEZ Active Time: 20 mins Total Time: 2 hrs 35 mins Yield: Serves 4 (serving size: 1 cake, 1/3 cup whipped cream) Ingredients Cakes 2 ounces semisweet chocolate baking bar, finely chopped 1/4 cup heavy cream 1 cup cake flour 1 1/2 teaspoons 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 teaspoon red liquid food coloring 1/2 teaspoon vanilla extract 1/2 teaspoon apple cider vinegar 1 large egg yolk 2 ounces cream cheese, softened Cream Cheese Whipped Cream 3 tablespoons powdered sugar 1/2 teaspoon vanilla extract 3/4 cup heavy cream Additional Ingredients 1 tablespoon powdered sugar Directions 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. 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. 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. 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. 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. Print