Red Velvet Cake with White Chocolate Peppermint Lava

Ingredients for the cake:

1 1/2 cups cake flour

2 t cocoa powder

1/2 t baking soda

1/2 t salt

1 large egg

3/4 cup sugar

3/4 cup canola oil

1/2 t white vinegar

1 oz red food coloring

1 t vanilla extract

1/2 cup buttermilk

Filling:

8 Peppermint Bark Ghirardelli squares

Preparation: Pre-heat oven to 350 degrees. Prepare four 6oz ramekins with butter.

Sift together the flour, cocoa powder, baking soda and salt. Set aside. Then, in a bowl, combine the egg and sugar, whisk together. Next add the oil, vinegar, food coloring and vanilla and whisk to combine. Next add the sifted dry ingredients and buttermilk, alternating for three additions and stirring with a rubber spatula until completely combined.

Spoon enough batter into each ramekin to cover the bottom. Place two peppermint squares into the center of the ramekin, on top of the batter. Finally fill the ramekin 3/4 full with the remaining batter, making sure to cover the chocolates.

Set the ramekins on a clean cookie sheet and bake for 7 minutes then rotate. Continue baking for another 10 minutes or until you can softly touch the top of the cake without leaving an impression. Remove from the oven and allow to cool for 10 minutes before serving.

Serve with ice cream or whipped cream.