red velvet lava cake

By Dr. Lora Poppins

Preheat your oven to 425°F. Grease six ramekins with butter or cooking spray.

In a microwave-safe bowl, melt the butter and chocolate chips in 30-second intervals, stirring between each interval, until completely melted and smooth.

In a separate bowl, whisk together the powdered sugar, flour, cocoa powder, and baking powder.

In a large mixing bowl, whisk the eggs, egg yolks, red food coloring, vanilla extract, and salt until smooth.

By Dr. Lora Poppins

Add the melted chocolate mixture to the egg mixture and whisk until combined.

By Dr. Lora Poppins

Gradually fold in the dry ingredients until the batter is smooth.

Pour the batter into the prepared ramekins, filling each one halfway.

By Dr. Lora Poppins

Bake for 12-14 minutes, or until the edges are set and the center is still slightly jiggly.

By Dr. Lora Poppins

Remove from the oven and let cool for 1-2 minutes.

By Dr. Lora Poppins

Use a butter knife to loosen the edges of the cake from the ramekin, then invert onto a plate.

Serve immediately with a dusting of powdered sugar or a scoop of vanilla ice cream.

Sandra is a blogger and cake decorator. Want more recipes like this? Check them out via the link below or go to wonderlandcakesbw.com for more!