Make the cakes:

Vanilla Cake:

• Preheat oven to 160C.
• Grease and line 8” square tin.
• Mix flour, powdered sugar, baking powder and baking soda.
• Add curd, oil, milk and essence and mix to form a smooth batter.
• Pour the batter into the prepared cake tin and level it using a spatula.
• Bake the cake in preheated oven for 17 minutes.
• Remove from oven, flip onto a wire rack, remove the tin and lining and let it cool completely.

Strawberry cake:

• Grease and line 8” square tin.
• Powder sugar with freeze dried strawberries.
• Mix flour, powdered sugar, baking powder and baking soda.
• Add curd, oil, milk and mix to form a smooth batter.
• Pour the batter into the prepared cake tin and level it using a spatula.
• Bake the cake in preheated oven for 17 minutes.
• Remove from oven, flip onto a wire rack, remove the tin and lining and let it cool completely.

For the chocolate cake:

• Grease and line 8” square tin.
• Mix flour, powdered sugar, cocoa powder, baking powder and baking soda.
• Add curd, oil, milk and essence and mix to form a smooth batter.
• Pour the batter into the prepared cake tin and level it using a spatula.
• Bake the cake in preheated oven for 17 minutes.
• Remove from oven, flip onto a wire rack, remove the tin and lining and let it cool completely.
• Line the same 8” tin with parchment paper with overhanging edges.
• Place the chocolate cake first and apply a layer of jam on it.
• Place the strawberry cake on top and add another layer of jam.
• Place the vanilla on top and cover it with the overhanging parchment paper.
• Place a heavy board or a baking tray on top and refrigerate for minimum three hours.
• Melt chocolate and butter until smooth.
• Pour it on top of the vanilla cake and refrigerate it again until set.
• Flip the cake onto a tray, top it with more chocolate glaze and refrigerate again until set.
• Place the cake on a cutting board after flipping it. Use a warm knife to slice the cake. Trim the edges for a neat finish.
• Serve the cookies at room temperature.