If the cake I told work for chess cake or marble cake, no these cakes only are for the beauty and not for the intense taste of sweet bitter chocolate, you gonna suffer very much because the grow is diferent, even the consistency after baked is diferent even cut could be a weird result, pratically this cakes you do the dough and separate quantities of the same and coloured one with powder cocoa or powder chocolate, you aren't interest to taste the wonder of the chocolate you are eating a cake that you taste all mixed white and dark. Even had a special pan to do that cake, and that aren't cut is to you fill the white and the black dougs crudes in the pan, pouring them in each space and after pull the form to bake them together, the form isn't to went to the bake is only to place them in the pan without mix, people like to use a lot of filling between the layers, see you gonna have 3 layers or four, whole without sections I would use to glue the layers with syrup of chocolate to almost don't see and use an frozing abudantily, a lot of marshmallow an cherries, chocolate grated...
Rute Bezerra de Menezes Gondim
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