Sift or combine together the flour, cocoa powder, and the baking powder together.
In a separate pan, melt the butter.
For easy cleanup and removal of the cake, line the baking pan with foil and spray with non-stick spray.Pro tip: Wet the cake strip and fasten it around the bottom of the cake pan. This will guarantee an even rise, without a dome. Our chef has been using the cake strips for years now and all the cakes come out perfectly level. Whisk the eggs until foamy, then add the sugar and continue whipping for about 15 minutes.
Add the flour mixture a tbsp at a time, and fold it in carefully. Next, add the butter and fold it until completely incorporated.
Pour the batter into the baking pan and swirl the pan quickly back and forth a couple of times to even out the batter.
Bake in a preheated oven at to 350 degrees Fahrenheit, in the centre of the middle rack for about 25 minutes or until a toothpick inserted in the middle comes out clean. Do not open the oven sooner than 15 minutes into the baking process. Shut the oven door slowly, not to disturb the rise of the cake.
Once the cake is baked, remove it from the oven and allow to sit inside the pan for 5 minutes.
Then, invert the cake straight onto the cooling rack, peel off the foil or parchment paper and allow to cool completely before cutting.
