Vanilla Batter

1. Sift 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 3/4 cup granulated sugar.
2. Add 1/2 cup vegetable oil, 1/4 cup milk, 1/4 cup yogurt, and 1 tsp vanilla essence.
3. Mix until smooth. 

 Chocolate Batter

1. Mix 6 tbsp cocoa powder with 1/4 cup hot coffee until smooth.
2. Let it sit for 1 to 2 minutes until the cocoa is wet and well blended.
3. As for the vanilla (above), do the same and add the additions for the chocolate version, and stir the cocoa mixture.
4. Grease two 8-inch pans.
5. Bake the cake at 180°C for 20 to 25 minutes.  When a toothpick is inserted, it should come out clean.
6. Cool in the pan for about 10 minutes, then move to a wire rack.

Chocolate Icing

1. Beat 100 g of room temperature butter until creamy.
2. Add 1/3 cup cocoa powder, 100 g icing sugar, and 1 tsp vanilla essence.
3. Add 2 to 3 tsp hot water until it becomes smooth and spreadable.

 Checkerboard Pattern

1. Once both cakes are fully cooled, use a doughnut cutter or two round cutters to create three rings in each cake. Center the cutter to make even rings.
2. Start with the chocolate cake. Place the largest chocolate ring on your serving plate, spread a thin layer of icing around the inside of the ring, then place the medium vanilla ring inside it.
3. Add a bit more icing and place the smallest chocolate circle in the center.
4. Repeat the same pattern with the vanilla cake for the second layer.
5. Cover the entire cake with icing and gently coat the whole cake. Decorate however you like.