Red Velvet Lava Cake

A close up of red velvet lava cake with inside spilling out and vanilla ice cream melting over it

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4.79 from 14 votes

A diabolically delicious yet festive red velvet molten lava cake with an oozing chocolate center!

Prep Time15

Cook Time18

Chill Time for Chocolate2

Total Time2 33

Course: Dessert

Cuisine: American

Servings: servings

Calories: 645kcal

Author: Jocelyn Delk Adams

Ingredients

2 oz bittersweet chocolate baking bar finely chopped
1/4 cup heavy whipping cream
1 1/2 tsp unsweetened cocoa plus more for ramekins
1 cup cake flour
1/2 tsp salt
1/4 tsp baking soda
1/2 cup unsalted butter melted and cooled
1/2 cup granulated sugar
6 tbsp Bailey’s Red Velvet
2 tsp red food coloring
1/2 tsp vanilla extract
1/2 tsp apple cider vinegar
1 large egg yolk
1 tbsp powdered sugar

US Customary - Metric

Instructions

Add bittersweet chocolate and heavy whipping cream in a small microwave-safe bowl. Microwave for 30 seconds then whisk ingredients together until completely smooth.
Add plastic wrap on top of the chocolate and refrigerate for 2 hours until firm.
Preheat the oven to 400°F. Spray 4 (8-ounce) ramekins non stick baking spray then dust around all of them thoroughly with a little unsweetened cocoa, and tap out any excess.
In a medium sized bowl, whisk together cocoa powder, flour, salt and baking soda.
In another separate bowl, whisk together melted butter, granulated sugar, Bailey’s Red Velvet, food coloring, vanilla, vinegar, and egg yolk. Pour wet ingredients into dry ingredients and whisk until combined. Evenly divide the batter among the 4 ramekins.
Remove cooled chocolate from the refrigerator. Using a 1 ⅓ inch cookie scoop, scoop chocolate balls and place in the center of each ramekin and press down lightly.
Add ramekins to a baking sheet and bake in preheated oven for about 16-18 minutes (or until the tops spring back when lightly pressed with a finger.
Once ready, remove cakes from the oven and use a thin knife to go around the outer edge of the cake and loosen then invert onto a serving plate. Dust the tops of the cakes with powdered sugar then serve with ice cream and enjoy!

Notes

Molten Lava Cakes are best eaten immediately. The longer a lava cake rests, the more time it has to continue cooking. That means your warm, melted chocolate lava in the center will soon disappear.

Although it’s ideal to consume it shortly after it comes out of the oven, a lava cake can be stored in the refrigerator. Wrap the individual cakes in plastic wrap and store in the fridge for up to 3 days. Just know that your lava cake will most likely be a chocolate cake minus the molten center once reheated.

To reheat, unwrap the cake and place on a microwave-safe plate. Cover the cake with a damp paper towel and microwave on high for about 40 seconds. Enjoy!

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