Red Velvet Lava Cake Recipe

 

Lava Cakes certainly have not gone out of style and red velvet everything has surely made it’s way up to the ranks of classic pastry preparations!

This is the same recipe from when I was a student at the Culinary Institute of America many many many years ago!

This Red Velvet Lava Cake recipe is sure to get your blood flowing!

Red Velvet Lava Cake

Of course if you do not want the red color, simply leave it out, and you will just have the traditional Chocolate Lava Cake

These cakes are meant to be served “a la minute” in other words warm right out of the oven which is what gives them their signature lava flow!

The batter can be prepared in advance but be sure to bake them just before serving!

Add ice cream for a really awesome hot / cold contrast!


5.0 from 1 reviews
Red Velvet Lava Cake Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 - 4 ounce ramekins
Ingredients
  • Unsalted Butter 7 Tablespoons (98g)
  • Chopped Semi Sweet Baking Chocolate 60% cacao 1¼ cup (175g)
  • Eggs Large 2 (100g)
  • Egg Yolks Large 3 (54g)
  • Cake Flour ½ cup (60g)
  • Confectioners Sugar ½ cup (60g)
  • Salt ¼ teaspoon
  • Red Food Color as needed
Instructions
  1. Melt the chocolate and butter together in a large bowl
  2. Add the eggs and egg yolks and whisk well to combine and smooth then add the food color
  3. Sift the flour, salt and confectioners sugar together and add to the chocolate mixture whisk smooth.
  4. Scoop the batter into prepared ramekins and bake in a preheated oven at 375° F for about 15- 18 minutes as shown in the video
  5. Turn out immediately onto a serving plate and sprinkle with additional confectioners sugar *optional
Notes
The batter can be prepared up to 5 days in advance and stored in the refrigerator.


Baked cakes are meant to be served a la minute, and are not to be stored for serving later.
 

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32 Comments

  1. Please post a vegan lava cake recipe?! I haven’t had lava cake since I was little and I don’t remember what it tasted like, just that I loved it… I’m vegan now so I’m not sure how to veganize it and keep all the chocolate lava goodness

        1. Hi,

          you can use 1 tablespoon grounded flaxseed and 3 tablespoon of water, wisk and leave for 1 minute before use. I have been using this for a while, hope this help

          1. I have not tested the flax eggs with this recipe, if you do please let me know your results

          2. flax seed and water do work for an eg substitute. i worked for a vegan in the past and we used quite often to make cakes w\that required eggs.

    1. I read recently that the water from canned chickpeas can be used as a vegan egg replacement. I haven’t tried it yet, but it might be worth looking into?

  2. Hi der,
    Made this today. My batter was not as urs.lil flowing den urs but but cake was awesome…result was same as urs.
    Can I add vanilla essence to dis batter? If yes how much ?
    Tc 🙂

  3. Hi der,
    I made dis.batter didnt had consistency like urs. Also inside shld hv been liquidy like urs after baked but it was not as urs ..liquid though. Is it because of overbaking?
    Also can I put vanilla essence in d batter? Or its not recommended.

  4. Hi Gretchen! I love trying your recipes. This one, however, didn’t work out how I’d hoped. I think the culprit may have been the chocolate. I LOVE dark chocolate, but this was almost bitter and unpalatable to me. Would you recommend maybe going half bittersweet and half semisweet OR increasing the sugar? I see I can add vanilla too so I would do that. I just don’t want to mess with the ability for the lava to form. Thanks so much!

    1. Ok thanks! I guess I’ll just try random alterations and make one at a time and see how it turns out. Seems like with this recipe you can’t really tell how it’ll turn out until it’s all the way done.

  5. A significant amount of whisking is required to incorporate the butter, chocolate and eggs. The first time I didn’t wait until those three ingredient were smooth like Gretchen’s mixture, and proceeded to add the color/flour/sugar/salt. It never smoothed out and baked dry and greasy. But the whisking for several minutes on my second try did the trick, and the test cake was just as advertised. I wanted to get it right as I’m taking the batter to a friend’s for a couples Valentines dinner they are making for me and my honey.

    I was worried that one of Gretchen’s recipes had failed me after so many stunning successes from her site; I should have know better than to doubt!

    1. Good question! LOL Updated thanks for pointing that out! hahaha (maybe I accounted for an hour of prayer before you begin to pray all goes well! LOLOL)

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