l l/3 liquid cups (320 grams) milk

l tablespoon (l2 grams) vanilla

l teaspoon (7 grams) salt

Preheat oven to 350 degrees. Grease a set of three 9 - inch by l - inch checkerboard cake pans (Checkerboard Baking Pans are sold in a set which includes three 9- by l-inch cake pans and a divider ring to enable you to separate the cake pan into 3 rings), line with parchment, and then grease and flour.

In a double boiler melt the chocolate over simmering water, stirring frequently. Remove from heat.

In a medium bowl lightly combine the eggs, l/4 of the milk, and vanilla.

In bowl of electric mixer, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for l l/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in three batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides.

Divide the batter approximately in half (793 grams in one bowl and 680 grams in another). Stir the melted chocolate into the smaller batch of batter until uniform in color. Fill 2 large pastry bags fitted with large round tubes 3/4 inches in diameter with the 2 batters.

Place the divider rings in one of the prepared pans and pipe batter into each, alternating batter colors (for example - outer and inner ring yellow, middle ring chocolate). The batter should fill the pan about half full. Using a small metal spatula or the back of a spoon, smooth any seams or divisions in the batter. Now carefully lift out the divider and rinse it off. When piping batter for the second layer, alternate the colors, ie. if you started with yellow for the outside ring, start with the chocolate. Pipe batter for the third layer exactly like the first.

Bake 20 - 25 minutes or until a tester inserted near the center comes out clean and the cakes spring back when pressed lightly in the centers. The cakes should start to shrink from the sides of the pans only after removal from the oven.

Let the cakes cool in the pans on racks for l0 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight.

Store 2 days at room temperature or 5 days refrigerated. Texture is best the same day as baking.

This is a dark shiny glaze which makes a great glaze for any cake.

l tablespoon (l4 grams) Cognac (optional)

Break the chocolate into pieces and process in a food processor until very fine. Put in a heatproof bowl. Meanwhile heat the cream to a boiling point and pour over chocolate. Let sit for about 5 minutes then gently stir until smooth. If there are a lot of air bubbles (air bubbles will be minimal if you use ultra-pasteurized heavy cream) pass through a fine strainer. Stir in Cognac and allow to cool. When cool, a small amount of glaze should mound a bit when dropped from a spoon before smoothly disappearing. If glaze is too thin, gently stir in a small amount of melted chocolate. When consistency is correct, use at once or store and reheat (to reheat glaze use a double boiler, stirring gently).

When ready to glaze the cake, place the cake on a cardboard round the same size as the cake. Suspend the cake on a rack set on a baking sheet to catch excess glaze. Brush all the crumbs from the surface of the cake.

When frosting a cake, the glaze should be poured onto the center of the cake, allowing the excess to flow down the sides. Smooth quickly and evenly with a large metal spatula, moving it lightly back and forth across the top until smooth. If any spots on the sides remain unglazed, use a small metal spatula to lift up some glaze which has fallen onto the baking sheet and apply to uncovered area.

Lift cake from rack using a broad spatula and set on a serving plate or on a clean rack if planning to apply a second coat of glaze.

If you want to cover the cake more thickly and evenly, two coats of glaze can be applied. To do this, after the first coat is applied, refrigerate the cake for 20 minutes or until the glaze is firm. Apply a second coat of tepid glaze. (You will need l l/2 times the glaze for a double coat.)

Allow cake to set for at least 2 hours at room temperature. Refrigerating the cake will dull the glaze slightly.

Note: If planning to refrigerate the glazed cake, replace 2 tablespoons of the cream with corn syrup. This will keep the ganache from cracking and also adds sheen.

Store 3 days room temperature, 2 weeks refrigerated or 6 months frozen.

Makes 2 cups - enough to glaze a 9 inch cake