Today, we're baking Double Chocolate Mini Bundt Cakes for two—a perfect indulgence for any chocolate lover. We'll walk you ...

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As for the cake itself, you need things like kosher salt, vanilla bean, and whole milk, to name a few. And then, for the glaze, make sure you get some chocolate, heavy cream, and vanilla extract.

Place 1 cake layer on platter and spread one-quarter of frosting on top. Repeat with remaining cake layers and frosting and finish with frosting on top; set aside. 5.

Remove the cake from the refrigerator about 30 minutes before serving. Remove the springform side, invert the cake onto a large plate, and peel away the parchment paper from the bottom.

The fact that the cake is flourless just means that it's ultra moist, dense, and extremely fudgy. The key here is to beat the eggs and sugars together for the allotted time—eight to 10 minutes.

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These double‑chocolate mini Bundt cakes are rich, moist, and perfectly portioned. Made with dark chocolate, cocoa powder, and ...