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It’s An Elegant Gift For Any Romantic Evening! – Molten Red Velvet Cakes Recipe

What is a Molten Chocolate Cake?

A molten chocolate cake is also known as “Chocolate Moelleux” or “Chocolate Lava cake”. When you cut into these Lava Cakes, you’ll notice a characteristic molten liquid chocolate center that spills out in a lava-like consistency. Restaurants have popularized it, but homemade molten chocolate cakes are incredibly simple to make and taste even better! And I’m going to show you how, TODAY!

This dessert is surprisingly quick and easy to make. The luscious red velvet cake bakes up as a soft and light opening, with a chocolaty molten chocolate center for the ending. Just like that, the elegant Red Velvet Molten Cakes are a simple and lovely gift for any romantic evening.

Furthermore, Molten Lava Cakes are very easy to make ahead of time. You can keep uncooked lava cake dough in ramekins in the fridge for up to 24 hours. Anytime, you can simply bake them to surprise a loved one or even your guests with such a special treat. That’s incredibly convenient!


For the Cakes

1 large egg yolk

1/4 teaspoon salt

1/4 cup heavy cream

1 cup cake flour

1/2 teaspoon vanilla extract

1/2 cup granulated sugar

6 tablespoons buttermilk

1/4 teaspoon baking soda

2 ounces semisweet chocolate baking bar, finely chopped

1/2 teaspoon apple cider vinegar

2 ounces cream cheese, softened

1 1/2 teaspoon red liquid food coloring

1 1/2 teaspoons unsweetened cocoa, plus more for ramekins

1/2 cup salted butter, melted, plus more for ramekins

For the Cream Cheese Whipped Cream

3/4 cup heavy cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Additional Ingreďïệnts

1 tablespoon powdered sugar


For the Cakes:

In a small microwave-safe bowl, combine chopped semisweet chocolate and heavy cream. Microwave for 30 seconds on high. Let the mixture sit for 1 minute before whisking until it’s melted and smooth.

Place cling film directly over the chocolate mixture. Refrigerate until firm, about 2 hours. The Chocolate mix can be prepared one day in advance, then covered and stored in the fridge.

Preheat the oven to 400 degrees Fahrenheit. Butter 4 (8-ounce) ramekins and dust with unsweetened cocoa powder, tapping off excess.

In a medium mixing basin, combine flour, cocoa, baking soda, and salt. In a separate bowl, whisk together melted butter, granulated sugar, buttermilk, food coloring, vanilla, vinegar, and egg yolk. Whisk the butter mixture into the flour mixture just until combined. Divide the batter evenly among the ramekins that have been prepared.

Form cold chocolate mixture into four balls with a tiny 1 ¼ inch or 1 ½ inch cookie scoop. In each ramekin, place 1 chocolate ball in the center of the batter, pressing softly.

As the batter bakes, the chocolate will sink into the batter. Arrange ramekins on a baking sheet. Bake for 18 minutes in a preheated oven until the middle bounces back when softly touched.

For the Cream Cheese Whipped Cream:

In a medium mixing bowl, combine cream cheese, powdered sugar, and vanilla until smooth. Add the heavy cream and beat for 30 seconds to 1 minute on medium-high speed with an electric mixer until soft peaks form, scraping down the sides occasionally.

Take the cakes out of the oven. To release the outer edges of the cakes, run an offset spatula or thin knife around them; flip each red velvet cake onto a serving platter.

Evenly distribute the powdered sugar over the cakes. Serve immediately with Cream Cheese Whipped Cream on top of the cakes.


The best way to enjoy molten lava cakes is to eat them right away. The longer a lava cake is left to rest, the more time it has to cook. That means the warm, melting chocolate lava in the middle will vanish quickly.

A lava cake can be preserved in the refrigerator, though it is best eaten right after it comes out of the oven. Wrap each cake in plastic wrap and store in the refrigerator for up to 3 days. Just keep in mind that after being reheated, your lava cake will most likely be a chocolate cake without the molten center.

Unwrap the cake and place it on a microwave-safe platter to reheat. Microwave the cake for about 40 seconds on high, covered with a damp paper towel. Enjoy!

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