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Decadent Red Velvet Lava Cake for Two

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A quick and easy homemade dessert featuring a rich red velvet cake with a molten cream cheese center, served with creamy vanilla bean ice cream. Perfect for cozy evenings or date nights.

Ingredients

  • All-purpose flour (65g / ½ cup)
  • Cocoa powder, unsweetened (15g / 2 tbsp)
  • Granulated sugar (100g / ½ cup plus 2 tbsp)
  • Butter, unsalted (60g / 4 tbsp), melted and slightly cooled
  • Buttermilk (60ml / ¼ cup), room temperature
  • Large egg (1), room temperature
  • Vanilla extract (1 tsp)
  • Red food coloring (1 tbsp), gel or liquid
  • Baking powder (¼ tsp)
  • Salt (a pinch)
  • Cream cheese (40g / about 1.5 tbsp), softened
  • Powdered sugar (15g / 1 tbsp), sifted
  • Heavy cream (120ml / ½ cup)
  • Whole milk (60ml / ¼ cup)
  • Granulated sugar (50g / ¼ cup)
  • Vanilla bean (1), split and scraped or 1 tsp pure vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Position a rack in the center. Lightly butter and dust two 6-ounce ramekins with cocoa powder to prevent sticking.
  2. In a small bowl, sift together 65g (½ cup) all-purpose flour, 15g (2 tbsp) unsweetened cocoa powder, ¼ tsp baking powder, and a pinch of salt. Set aside.
  3. In a medium bowl, whisk 100g (½ cup plus 2 tbsp) granulated sugar with 60g (4 tbsp) melted butter until smooth. Add 1 large room temperature egg, 60ml (¼ cup) buttermilk, 1 tsp vanilla extract, and 1 tbsp red food coloring. Whisk until fully combined and the batter is vibrant red.
  4. Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until no flour streaks remain; don’t overmix.
  5. In a small bowl, beat 40g (1.5 tbsp) softened cream cheese with 15g (1 tbsp) powdered sugar until smooth and creamy.
  6. Spoon a couple of tablespoons of batter into each ramekin, then add a dollop of the cream cheese mixture in the center. Cover with remaining batter, spreading gently to the edges.
  7. Place ramekins on a baking sheet and bake for 12-14 minutes. The edges should be set and slightly puffed, but the center will be soft and jiggly. Watch closely to avoid overbaking.
  8. Let cakes cool for about 2 minutes. Run a knife gently around the edges, then invert onto dessert plates. If they resist, a quick tap on the counter usually helps.
  9. While cakes bake, combine 120ml (½ cup) heavy cream, 60ml (¼ cup) whole milk, 50g (¼ cup) sugar, and vanilla bean seeds in a bowl. Whisk until sugar dissolves. Chill mixture for 15 minutes, then churn in an ice cream maker according to manufacturer instructions. If no ice cream maker is available, whip heavy cream and fold into sweetened condensed milk with vanilla extract for a no-churn version.
  10. Serve each lava cake immediately with a generous scoop of vanilla bean ice cream.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to keep the cake tender. Watch baking time closely to maintain the molten center. Butter and dust ramekins with cocoa powder for easy release. The ice cream can be made with or without an ice cream maker. Leftovers can be refrigerated and gently reheated, but best served fresh.

Nutrition

Keywords: red velvet lava cake, molten cake, dessert for two, homemade lava cake, red velvet dessert, easy dessert, vanilla bean ice cream

Find it online: https://magnetmeal.com/decadent-red-velvet-lava-cake-for-two-easy-homemade-dessert-recipe/