Preheat your oven to 350°F.

In a large moon bowl, sieve the sifted cocoa into the very hot water.

Add the rest of the wet ingredients from the second set of ingredients.

Whisk until smooth.

Sift together the dry ingredients from the third set of ingredients and add them to the wet ingredients in the bowl. Fold in until mostly absorbed, then switch to whisk for a smooth batter.

Begin whipping the whites and cream of tartar in an 8 quart mixer, ideally, on medium speed. When you see tracks form and the whites are ¾ whipped, add the granulated sugar gradually.

Finish whipping the whites on high speed until you get firm, moist peaks.

Fold the meringue all at once into the batter until a uniform color is achieved. Take your time and be gentle not to deflate the meringue.

Pour the batter equally into two 8" cake pans that have been wiped out with a very damp cloth. Wet streaks should be visible.

Bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs.

Immediately out of the oven, turn the pans upside down on a sheet pan and let them cool completely that way.

Un-mold and enjoy!