In a microwave-safe bowl, add chocolate and heavy cream. Microwave on high for 15 seconds then stir. If it's not fully melted, microwave an additional 10-15 seconds. Stir until completely melted and smooth (no lumps). Refrigerate until firm enough to scoop, about 1 hour.

Preheat oven to 400°F. Lightly grease two 6-inch ceramic ramekins.

In a medium bowl, sift together flour and cocoa powder then stir in baking soda and salt.

In a large mixing bowl on medium-high speed, beat together cooled melted butter, egg yolk, sugar, buttermilk, vanilla, food coloring, and vinegar until smooth.

Turn the speed down to low then gradually beat in the flour mixture.

Transfer batter evenly between the two ramekins. Portion the ganache into 1-inch balls then press into the center of each ramekin.

Bake for 15-18 minutes or until edges are firm and center springs back when lightly touched.

Cool 1 minute, run a knife around the ramekin to loosen the cake, then invert onto a plate. Serve immediately with cream cheese whipped cream.