Preheat the oven to 350 F. Combine dry ingredients: flour, cocoa, baking soda and baking powder in a small bowl. Mix together well with a hand whisk or a spoon. Set aside until ready for use.
Beat eggs and sugar on high for 10 minutes. While the eggs are beating, grease 2 – 9” (or 10") pans.
Sift in half of the dry ingredients. Fold batter very gently with a hand whisk and then add the second half of the dry ingredients. Use a spatula, carefully finish folding in the rest of the dry ingredients. Be careful not to over mix. Do not deflate the air bubbles.
Divide the batter evenly between the 2 – 9” greased pans. (The picture shows one pan only - before and after baking - you will need 2.) Bake both pans for 22 – 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for a couple of minutes before removing the sponge cakes from the baking pans.
Sponge cakes must be completely cooled before slicing them in half horizontally and decorating.
Have fun decorating!
How to Make Chocolate Sponge Cake https://www.valyastasteofhome.com/how-to-make-chocolate-sponge-cake/