Light as a feather Chocolate Genoise (chocolate sponge cake). This cake will absorb lots of syrup for an extra layer of flavor and moisture. I like to add a bit of rum to the syrup, but you can use vanilla or coffee, whatever flavor you'd like. This classic cake is especially delicious with whipped cream or mousse.
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.