If chilled, allow the eggs to stand at room temperature for 30 minutes.
Get the ingredients ready by weighing & measuring them into separate bowls.
Make the Cake
Preheat oven to 350°F (175°C).
Grease the bottom and sides of the pan with about 1 teaspoon of butter each.
In the medium mixing bowl and using the wire whisk, mix the flour, baking powder, cocoa powder and salt thoroughly together.
In the large mixing bowl, beat the eggs with the sugar and vanilla for about 5 minutes until it is light yellow in color. Add the flour mixture and using the spatula, gently fold the flour mixture into the egg mixture until just combined.
Pour the cake batter into the greased pan.
Bake in the oven for 35 to 40 minutes until a wooden toothpick inserted near the center of each pan comes out clean, turning the pan around halfway through the baking.
Cool the pan on a wire rack for 10 minutes. Remove the cake from the pan and let it cool completely on the wire rack before slicing and serving.
Equipment Required (in order of use)
Up to 6 extra bowls to hold the ingredients
Kitchen weighing scale (preferably digital)
Measuring spoons & cups
9-inch springform cake pan
Medium & large mixing bowl
Stand mixer or hand mixer with wire whisk attachment