Prepare to embark on a decadent culinary journey that will make your taste buds dance with pure delight! This Red Velvet Chocolate Lava Skillet Cake is not just a dessert - it's a show-stopping, jaw-dropping experience that combines the rich elegance of red velvet with the irresistible allure of molten chocolate. Imagine cutting into a warm, velvety cake and watching rivers of chocolate flow out, creating a dessert so sinfully delicious it'll make your guests weak at the knees. Whether you're looking to impress at a dinner party or simply treat yourself to the most indulgent dessert imaginable, this recipe is your ticket to dessert paradise!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch cast-iron skillet with butter or cooking spray to ensure the cake doesn't stick.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and unsweetened cocoa powder. This will help remove any lumps and ensure a smooth batter.
- In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and red food coloring until well combined. The mixture should have a vibrant red color.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake tough.
- Fold in half of the chocolate chips into the batter, reserving the other half for topping.
- Pour the batter into the prepared cast-iron skillet, spreading it evenly with a spatula. Sprinkle the remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 25-30 minutes. The edges should be set, but the center should still be slightly jiggly to create the lava-like effect.
- Remove the skillet from the oven and let it cool for 5-10 minutes. The cake will continue to set during this time.
- Serve warm, directly from the skillet. For an extra indulgent touch, top with a scoop of vanilla ice cream or a dollop of whipped cream.
- To check for doneness, insert a toothpick near the edge of the cake. It should come out with a few moist crumbs, but not completely wet.
- Allow the skillet to cool completely before washing to prevent thermal shock that could damage the cast iron.
Tips
- Use a well-seasoned cast-iron skillet for the best heat distribution and a perfect crispy edge.
- Make sure all ingredients are at room temperature for a smoother, more consistent batter.
- Don't overmix the batter - mix just until the ingredients are combined to keep the cake tender.
- For an extra luxurious touch, use high-quality cocoa powder and chocolate chips.
- The key to the perfect lava cake is slightly underbaking - the center should still be slightly jiggly when you remove it from the oven.
- Serve immediately for the best lava effect - the molten center is most dramatic when the cake is warm.
- If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
- Let the cake rest for 5-10 minutes after baking to allow the center to set slightly while maintaining its gooey texture.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 95mg
