How to make
Beat the eggs with the sugar to a fluffy cream. Add the oil, water and sifted flour with baking powder. Divide the mixture in 2 parts, add the cocoa to one of them. Stir well and pour the 2 mixtures in 2 forms, 10″ (25 cm) in diameter, laid out with baking paper.
Bake at 360°F (180 °C) for about 20 min. Take them out and leave them to cool.
To make the creams, heat 1 2/3 cups (400 ml) of the milk with the sugar. In a bowl, dissolve the vanilla pudding with 2/5 cup (100 ml) milk. Add it to the boiling milk and stir until thickened. Remove from the stove and add the white chocolate. Stir until it melts.
Finally, add the gelatin, soaked in a little cold water ahead of time. Stir well so it dissolves well. Pour the cream into a suitable form (I used a silicone one). Wait 10 min. for it to cool and harden a bit.
Using rings of different sizes, cut out circles first from the white layer, then the brown one. Switch their places, you need to get 2 chess-board layers. Take one of the layers and place it over the cream. Syrup it with the sugar syrup.
Prepare the chocolate cream the same way as the vanilla one. Pour it onto the layer, leave it to cool at room temperature. Then put the cake in the fridge for a few hours. Release it carefully from the form and invert it onto a suitable plate.
Wrap the 2nd cake layer in foil. You can use it to make another cake in a few days.
