1-Prepare pans and oven: Grease two 8-inch round cake pans, line bottoms with parchment, and preheat oven to 350°F (325°F convection).

2-Sift dry ingredients: Sift together flour, cocoa powder, baking soda, baking powder, and salt to remove lumps.

3-Beat eggs and sugar: In a large bowl, beat eggs and sugar on high speed until fluffy, pale, and tripled in volume (ribbon stage), about 15 minutes.

4-Fold in dry ingredients: Add the dry mixture in three additions, gently folding with a rubber spatula until no flour streaks remain.

5-Divide and bake: Divide batter evenly between the pans, bake at 350°F for about 35 minutes (25 minutes for a 10-inch pan), and do not open the oven door for the first 15 minutes. Test with a toothpick until it comes out clean.

6-Cool cakes: Let pans cool on a wire rack for 5-10 minutes, run a knife around the edges, invert onto the rack, remove parchment, and cool completely.

7-Split into layers: Once completely cool, score around the middle of each cake with a serrated knife, then split into two layers using knife or unflavored floss, and gently separate halves.