Procedure for preparing the light base:
In a bowl, whisk the eggs with the sugar until they are foamy.
Add the oil and milk.
Then add the sifted flour and baking powder.
Whip until you get a smooth and homogeneous mixture.
Pour the mixture into the greased and floured mold, and bake for about 40 minutes at 180 ° C in a preheated static oven.
Remove from the oven and let cool.
Procedure for preparing the dark base:
Whip eggs and sugar in a bowl until they are very frothy.
Then add milk and oil.
Finally add the sifted flour, cocoa and yeast.
Knead until the mixture is smooth, then pour it into a greased and floured mold.
Bake in a preheated static oven at 180 ° C and bake for about 40 minutes.
Once the two bases are ready, turn them over and let them cool.
Cut the two cakes horizontally to obtain 4 discs of the same thickness (2 light and 2 dark).
Using a 16 cm diameter pastry cutter, one 10 cm diameter and one 4 cm diameter, cut out circles from each disc
In this way, each disc will be divided into 3 circles of different sizes, plus a small central circle.
Start composing the cake: place a large circle (22 cm) of light colored cake on a serving dish. Insert a 16 cm circle inside and then inside this place a 10 cm clear circle. Finish with a small (4cm) dark disc.
Prepare another identical disc in the same way, alternating a light circle of 22, a dark circle of 16, a light circle of 10 and a dark circle of 4.
Do the reverse with the other two discs: starting from a large (22 cm) dark circle, alternate a light circle of 16 cm, a dark one of 10 cm and finish with a small (4 cm) light disc.
You will thus obtain 4 discs formed by alternating concentric circles, light and dark.
Dilute the orange marmalade with water
With a pastry brush, brush the bases of the cake with jam, paying particular attention to the joints between the circles.
Procedure for preparing the orange cream:
In a saucepan, dissolve the starch in the orange juice, add the sugar and cook until you get a thick cream.
Then turn off the heat, add the margarine and mix.
Go now to assemble the cake.
Carrying it gently, place a first disc on a serving plate.
Fill with a third of the cream.
Cover with a second disc, alternating the color. Stuff again, with half of the remaining cream.
To help keep the cake straight, you can now place the ring of a 24 cm springform pan around it.
Place the third disc, always alternating the colors (the third disc must therefore be the same as the first).
Press lightly over the entire surface of the cake, and fill with the remaining cream.
Finish with the last disc (equal to the second), then keep the cake in the fridge.
Now go and prepare the chocolate ganache.
Heat the cream in a saucepan, then add the chopped chocolate.
Stir until you get a smooth cream, then turn off and let cool.
Once cold, whip the ganache with an electric mixer.
Take back the checkered cake and, with the help of a spatula, cover the entire surface with the ganache.
Decorated with chocolate tails and orange peel.
Put the checkered cake to rest in the fridge for a couple of hours before cutting it into slices and serving.