Prepare the cake batter by mixing the dry cake mix with the butter, milk and eggs.

When the batter is well mixed you can prepare a 6x9-in sized baking pan by lining it with parchment paper.

Pour ⅓ of the mixture inside, smooth the layer and bake per the directions on the box of your cake mix. In my case, the directions called for 350°F for 12-18 minutes. Remove from the oven when a toothpick inserted in the center of the cake comes out clean.

Divide the remaining ⅔ of the butter into 2 different bowls.

Add the green food coloring in one bowl and the pink to the other bowl. Mix until the color has been incorporated throughout.

Bake each of the colored batters separately.

Leave the cake layers to cool to room temperature. Optionally, you can trim the ends of the cakes.

Remove the cakes from the pan and the parchment paper.

Place the green color cake on the bottom of your serving tray.

Cover the top of the green color cake with half of the jam, spreading it across neatly.

Place the yellow/white color cake on top of the jam, then cover it with the remaining portion of the jam.

Finally, add the pink cake layer on top. Wrap the cake with plastic wrap, cover it with a cutting board and place it in a fridge for a few hours or, preferably, overnight.

Prior to serving, make the chocolate coating by melting the chocolate with the whipping cream in a double boiler over boiling water or in the microwave.

Mix until everything is melted then pour it over the cake.