Italian Rainbow Cake

Ingredients:

• 220 g dark chocolate granules, finely chopped
• 2/3 cup heavy cream
• 1 teaspoon coarse salt
• 220 g softened butter
• 1.5 cups premium flour + extra for dusting the pans
• 1.5 tsp baking powder
• 3/4 cup sugar
• 1 jar 340g almond filling for baking (1 cup + 2 tbsp), can be replaced almond paste
• 2 tsp freshly squeezed lemon juice
• 1 teaspoon almond extract
• 0.5 tsp vanilla extract
• 3 large eggs at room temperature
• 0.5 tsp green liquid food coloring
• 0.5 tsp yellow liquid food coloring
• 1/4 tsp red liquid food coloring
• 0.5 cup apricot jam

Preparation:

1. Prepare the ganache: Place the chocolate in a medium bowl. In a small saucepan, bring the cream to a simmer with 1/2 teaspoon of salt, then pour it over the chocolate. Shake the bowl to completely coat the chocolate in the cream, and let it sit for 1 minute. Then, using a silicone spatula, slowly fold the chocolate and cream together in the center of the bowl until a smooth, glossy ganache forms. Cover the ganache with plastic wrap and let it sit in a cool place in your kitchen until it's thick like pudding but still spreadable, up to 2 hours. (See timing note.)
2. Preheat oven to 175°C. Cut three 20cm (8-inch) circles out of parchment paper. Use 2 tbsp (30g) of butter to grease three 20cm (8-inch) cake pans. Dust the pans with flour and line them with parchment paper circles.
3. In a medium bowl, whisk together the flour, baking powder, and remaining 1/2 teaspoon salt. In the bowl of a stand mixer, combine the sugar and remaining 14 tablespoons (200 grams) butter and beat on medium-high speed until light and fluffy, about 3 minutes. Add the almond filling, lemon juice, almond extract, and vanilla extract and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then fold in with a rubber spatula and combine.
4. Divide the batter evenly among 3 bowls. Add green, yellow, and red food coloring to the bowls and mix. Scoop the batter from each bowl into the prepared pan and smooth the surface with an offset spatula or silicone spatula. Bake until the cakes are golden brown and a toothpick inserted into the center of each cake comes out clean, 20 minutes.
5. Transfer the cake layers to a wire rack and let them cool for 15 minutes. Then, remove the cake layers from the pans and remove the parchment paper. Let the cake layers cool completely, about 30 minutes. Turn the cake layers over and, if necessary, trim any domed tops with a serrated knife to flatten them.
6. Place the green cake layer on a cake stand and spread 1/4 cup jam evenly over it. Place the yellow cake layer on top and spread the remaining 1/4 cup jam over it. Place the pink cake layer on top, then wrap the cake in plastic wrap and refrigerate for 30 minutes.
7. Unwrap the cake and pour the ganache over it (the ganache will have the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the top and sides of the cake, creating a thicker layer on top. After coating the cake with the ganache, run the tines of a fork over the surface in a wavy motion. Refrigerate the cake until the ganache sets, about 30 minutes. Bring the cake to room temperature before serving.
   
   Recipe Rainbow cake with raspberry jam.