Preheat the Oven: Preheat your oven to 350°F (175°C). Grease 4 ramekins with butter and dust with cocoa powder, tapping out the excess.

Prepare Dry Ingredients: In a mixing bowl, sift together the flour, cocoa powder, baking powder, and salt. Set aside.

Mix Wet Ingredients: In a saucepan over low heat, melt the butter. Remove from heat and stir in the granulated sugar until well combined. Whisk in the eggs one at a time, followed by the vanilla extract and red food coloring.

Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until smooth and combined.

Prepare Chocolate Centers: Divide the dark chocolate into 4 equal portions.

Assemble Ramekins: Spoon a portion of the red velvet batter into each ramekin, filling halfway. Place a portion of dark chocolate in the center of each ramekin. Cover with the remaining batter until 3/4 full.

Bake: Place the ramekins on a baking sheet and bake for 14-16 minutes, or until the edges are firm but the center is still soft.

Serve: Allow the cakes to cool for 1 minute before inverting onto plates. Dust with powdered sugar before serving warm.