3/4 cup (180 ml) unbleached all-purpose flour

1/4 cup (60 ml) sifted cocoa powder

6 eggs, at room temperature

1 cup (250 ml) sugar

1 teaspoon (5 ml) vanilla extract

1/4 cup (60 ml) unsalted butter, melted

Fruits

Whipped cream

With the rack in the middle position, preheat the oven to 180°C (350°F). Line 2 23-cm (9-inch) cake pans or springform pans with parchment paper. Do not butter the sides.

In a bowl, combine the flour and cocoa. Set aside.

In another bowl and using an electric mixer, beat the eggs, sugar and vanilla until the mixture turns pale, quadruples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the melted butter.

Sift the flour mixture onto the egg mixture, gently folding it in with a spatula as you go.

Pour the batter into the cake pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes.

Let cool for about 10 minutes. Run a thin-bladed knife around the edge of the pans to loosen the cake. Unmould onto a cooling rack and let cool. Ice with ganache.

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