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1
Preheat oven to 350 degrees.
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2
Grease a set of three 9 by 1 inch (23 x 2.54 cm) checkerboard cake pans, line with parchment paper, and then grease and flour again.
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3
Set aside.
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4
Melt the chocolate and set aside.
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5
In a separate bowl whisk together the 4 large eggs, 1/3 cup of milk, and 1 tablespoon pure vanilla extract.
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6
Set aside.
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7
In the bowl, combine the flour, sugar, baking powder and salt and beat to combine.
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8
Add the butter and remaining 1 cup of milk and beat on low speed until the dry ingredients are moistened.
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9
Increase the speed to medium and beat for about 2 minutes.
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10
Scrape down the sides.
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11
Gradually add the egg mixture to the flour mixture and beat to incorporate the ingredients.
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12
Divide the batter in half, placing each in a separate bowl (in one of the bowls have a little more than half the batter).
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13
Stir the melted chocolate into the smaller amount of batter until it is thoroughly combined.
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14
Fill two large pastry bags, fitted with large round tips (about 3/4 inches (2 cm) in diameter, one with the chocolate batter and the other with the white batter.
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15
Place the divider rings in one of the prepared pans and pipe batter into each section, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate).
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16
The batter should fill the pan about half full.
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17
Using the back of a spoon, smooth the batter.
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18
Carefully lift out the divider.
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19
Wash the divider before placing in the next pan.
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20
When piping batter for the second layer, alternate the colors, i.e.
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21
if you started with yellow for the outside ring, start with the chocolate.
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22
Pipe batter into the third pan exactly like the first pan.
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23
Bake about 20 minutes or until a toothpick inserted near the center comes out clean and the cakes spring back when pressed lightly in the center.
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24
The cakes should start to shrink from the sides of the pans only after removal from the oven.
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25
Let the cakes cool in the pans on a wire rack for about 10 minutes.
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26
Loosen the sides with a knife or spatula and invert onto a greased wire rack.
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27
Place one layer (top side down) on a cake circle and put on a wire rack.
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28
Spread with a thin layer of raspberry jam.
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29
Place the second layer (top side down) on top of the first and spread with another thin layer of raspberry jam.
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30
Top with the last cake layer (top side down).
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31
To make the frosting, cream the butter.
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32
Add the confectioners' sugar, half and half, vanilla and cocoa powder.
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33
Frost the cake with the icing and enjoy!
