Take the cake

Chocolate Zebra Cake

Makes 1 5-by-7½-inch cake

For the cake

Butter, for the pan

¾ cup flour

3 tablespoons unsweetened Dutch-process cocoa powder

½ teaspoon baking soda

¼ teaspoon salt

3 eggs

1 cup granulated sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract

¼ cup heavy cream

For the filling and frosting

8 ounces white chocolate, chopped

1 cup heavy cream, cold

2 tablespoons powdered sugar

1½ teaspoons vanilla extract

¼ teaspoon almond extract

1 tablespoon amaretto or other almond liqueur

3 ounces bittersweet or semisweet chocolate, chopped

Position a rack in the middle of the oven and heat to 350 degrees. Butter a jellyroll pan, about 15 by 10 inches. Line the bottom with parchment paper and butter the paper.

To make the cake: Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and granulated sugar until thickened and lightened to a cream color, about 4 minutes, stopping the mixer and scraping the sides of the bowl as needed. Mix in the vanilla and almond extracts. Mix in half of the flour mixture just to incorporate it. Mix in the cream, then the remaining flour mixture, mixing just until the flour is incorporated and the batter looks smooth. Scrape the batter into the prepared pan and gently spread it so that it fills the pan evenly. Bake until the top feels firm when gently touched and a toothpick inserted in the center comes out clean, about 15 minutes. Run a thin knife around the edges of the cake to loosen it from the pan. Cool the cake in the pan on a wire rack until it is cool to the touch, about 20 minutes. Spread a long sheet of wax paper on the counter. Invert the cake onto the paper. Carefully peel off the parchment paper and discard it.