Instructions
Prepare the Syrup
1. Mix the water and sugar in a small saucepan.
2. Heat until the sugar dissolves completely; no need to boil.
3. Add vanilla if desired, then set aside.
4. Let cool.
Cake Batter
1. Preheat the oven to 340°F (170°C).
2. Lightly grease a 8–9-inch (20–22 cm) round pan and line the bottom with parchment paper.
3. Beat the eggs and sugar with a pinch of salt on high speed for 5–6 minutes until light in color, fluffy, and creamy.
4. Sift the flour, cocoa, and cornstarch.
5. Gently fold the dry ingredients into the mixture with a spatula, working from the bottom up. (Be careful not to deflate the mixture!)
6. Pour the batter into the pan and smooth the surface.
Baking
• Bake the cake at 170°C for 20–25 minutes.
• Remove from the oven when a toothpick comes out clean.
• Let it rest for 5 minutes, then remove from the pan.
Syrup
• While the cake is still warm, pour the prepared cold syrup evenly over it.
• The cake will slowly absorb the syrup, resulting in a soft texture.
Serving
• You can add powdered sugar, grated chocolate, or chocolate ganache on top.
• It can be served at room temperature or cold.
• It goes perfectly with coffee! 
Tips
