Prepare two 8-inch round cake pans by greasing with butter and placing parchment paper at the bottom.

Preheat your oven to 350°F (or 325°F for convection settings).

In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and a pinch of salt.

Using a stand mixer, whip the eggs and sugar on high speed for 15 minutes until pale and fluffy.

Gently fold the dry ingredient mixture into the egg mixture in three parts, using a spatula.

Divide the batter evenly between the prepared pans and smooth the tops before baking.

Bake for 25-35 minutes until a toothpick inserted into the center comes out clean.

Let the cakes cool for 5-10 minutes in the pans before inverting onto a wire rack to cool completely.