Preheat the oven to 350 F/176 C with the main rack in the middle position.
Beat the eggs in a large bowl for a minute or two until they become pale and there will be lots of tiny bubbles.
Now add the sugar a tablespoon at a time while beating on medium speed.
Continue beating on medium speed for a few minutes then raise the speed to medium-high. Beat the egg and sugar mixture for about 10 to 15 minutes. Until when you pull the beaters out of the batter and then it falls down onto itself and it resembles a ribbon.
Add the flour and cocoa powder to a sifter and sift in about 1 fourth of into the egg mixture. Using a spatula fold it in until combined, then repeat until all the dry ingredients are incorporated.
Take two 9-inch round cake pans and grease them with shortening and then flour them, or you can also use cocoa powder if you like instead of flour. You can also spray them with cooking spray and use parchment paper on the bottom which is the best way to ensure the cake doesn't stick.
Pour an equal amount of batter into each pan. Then place them on the middle rack and bake them for 23 to 28 minutes until a toothpick comes out clean.DO NOT open the oven door before 23 minutes. If you do, the cake may deflate on you.
Once the cakes are done baking, turn off the oven and prop the oven door open with a wooden spoon. Allow the cakes to cool down gradually for about 10 minutes.
Then remove them from the oven and allow them to cool in their pans for about 10 more minutes. Use a cake spatula and run it along the edges to loosen the cake as needed. Then flip it over, it should come right out, and place it on a wire rack to cool completely.
Time to serve it up! You can frost it, or just serve it with berries and powdered sugar, fruit sauce, etc. You can even just eat it plain or dip it in milk if you like. Totally up to you how you want to serve it. Enjoy!