Classic Fluffy Chocolate Cake

Instructions

1️⃣ Prepare the Syrup

1. Combine ingredients: In a small saucepan, mix the water and granulated sugar. Stir gently to help the sugar dissolve evenly.
2. Heat the mixture: Warm over medium heat just until the sugar fully dissolves. There is no need to let it boil; gentle heating is enough to create a clear, smooth syrup.
3. Add vanilla: Stir in the vanilla if using, then remove from heat. Allow the syrup to cool completely. Cooling ensures that it will soak into the warm cake gradually without making the surface soggy.

2️⃣ Cake Batter

1. Preheat the oven: Set the oven to 340°F (170°C). Lightly grease an 8–9 inch (20–22 cm) round pan and line the bottom with parchment paper to prevent sticking and ensure easy release.
2. Beat eggs and sugar: In a large mixing bowl, combine the eggs, sugar, and a pinch of salt. Beat on high speed for 5–6 minutes until the mixture becomes pale, voluminous, and creamy. The mixture should triple in volume and fall in thick ribbons—this aeration is crucial for the cake’s fluffiness and height.
3. Sift dry ingredients: Sift the flour, cocoa powder, and cornstarch together to remove lumps and evenly distribute the cocoa. This step keeps the batter light.
4. Fold gently: Add the dry mixture to the whipped eggs in small portions. Using a spatula, fold from the bottom upward with slow, sweeping motions. Avoid stirring in circles—overmixing deflates the batter and reduces the cake’s rise.
5. Fill the pan: Pour the batter into the prepared pan. Gently smooth the surface so the cake bakes evenly.
   

   3️⃣ Baking