It was the first time I used homemade ferment instead the common baking powder. I did it 'cause here in Brazil I didn't already found a bought baking powder that doesn't contain transgenic cornstarch and aluminium and I'm really glad with the result, the cake was too fluffy and increased a lot.
The chocolate frosting brings just two ingredients and came out great! If you have a little leftover sweetened condensed milk or evaporated milk you can use it too.
*240ml measuring cup
2 large eggs
3/4 cup sugar
1 cup chocolate powder
2 cups flour
1/2 tbsp cream of tartar
1/2 tsp baking soda
2 tbsp sweetened condensed milk (it's optional, the pic's cake I didn't use)
4-5 tbsp chocolate powder
1. Preheat the oven to 350F. Grease a bundt cake pan.
2. In a blender, liquefy eggs, oil, sugar, cream, water and chocolate powder. Add flour divided in three parts, holding and let loose the pulse button. When everything is incorporated fold in cream of tartar and baking soda. Pour the batter in prepared pan and let to bake for 30-40 minutes.
3. Cook over low heat cream and chocolate powder (and sweetened condensed milk if you're using it), let boil, stirring occasionally, until is creamy. Remove from heat and let warm. Cover the cake (hot or not) with this frosting and sprinkle the sprinkles if you want.
If you don't want to use the homemade ferment (cream of tartar + baking soda) you can use 1 tbsp baking powder instead.
Yield: 10 portions.