Red Velvet Lava Cakes Recipes

RED VELVET LAVA CAKES

Steps:

• Preheat the oven to 425 degrees F. Spray 6 cups of a standard muffin tin with the cooking spray, sprinkle with granulated sugar to cover the entire cup and dust off any excess. This will prevent the lava cakes from sticking. Set aside.
• Melt the chocolate and coconut oil together in a double boiler, 5 to 7 minutes. Remove from the heat, add the flour and salt and stir until combined. Whisk the eggs and egg yolks together in a small bowl and slowly add to the chocolate mixture. Stir in 1 teaspoon of the red food coloring.
• In a small bowl, beat together the cream cheese, granulated sugar, vanilla extract and remaining 1 teaspoon red food coloring. Spoon the filling mixture into a disposable pastry or icing bag and make a small cut when ready to fill.
• Using a heaping 1/4-cup scoop, divide the lava cake mixture among the prepared muffin cups. Fill the centers with about 1 1/2 tablespoons of the cream cheese mixture. Bake until the edges are firm but the centers are not set, 9 to 11 minutes. Cool for 2 to 3 minutes, invert and sprinkle with powdered sugar. Serve immediately. (To make ahead, bake for 8 minutes, invert and rewarm in the microwave for 1 minute. Dust with powdered sugar.)

RED VELVET LAVA CAKE

Steps:

• In a bowl, add eggs and sugar, mix well. Then add red food coloring, mix well.
• Add melted white chocolate & melted butter (made in a double boiler with water).
• Sift in flour.
• Add cocoa powder, mix well.
• Pour the mixture into ramikens.
• Place a scoop of ganache into the middle of the mixture.
• Top off with more of the red mixture.
• Bake 350F for 15-18mins.
• After cools down a bit, flip over the ramiken on top a small plate.
• Sift powdered sugar on top.
• To make white chocolate ganache:.
• In a bowl, add heavy cream and white chocolate.
• Set up in a double boiler with water.
• Melt the ingredients.
• Pour into a small container.
• Refrigerate until it slightly firm( approx 30mins).

RED VELVET LAVA SKULLS

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, heat heavy cream over medium heat until steaming and bubbles start to form around the edges. Pour heavy cream over chocolate and whisk until chips are completely melted and smooth. Cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours.
• Preheat oven to 400 degrees F. Grease skull pan with cooking spray and dust with cocoa powder. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
• In a separate bowl, whisk butter, sugar, buttermilk, food coloring, vanilla, vinegar and egg yolk until smooth.
• Add wet ingredients into dry and whisk until just combined. Divide batter evenly among skull cavities.
• Using a tablespoon, portion out the chilled chocolate mixture into 6 balls. Place 1 chocolate ball in the center of batter in each skull. Bake until center springs back when lightly pressed, about 18 minutes.
• Remove from the oven and invert cakes onto a baking rack or large platter. Place yellow candies in the eye sockets and serve immediately.
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CLASSIC RED VELVET CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.