Chocolate and Pistachio Layer Cake with Ice Cream (Colorful Cake)

Preheat the oven to 400°F (quente)

Grease a 9x13-inch baking dish with butter

Prepare the cake batter: in a stand mixer, beat the eggs until frothy

Add the flour and continue beating until well combined (about 10 minutes)

Remove the mixer bowl and gradually add the sugar, melted butter, and cocoa powder, alternating with the flour to obtain a smooth batter

Divide the batter into three equal parts

Mix the chocolate into one part, green food coloring into another, and mix well

Spread the three parts of batter in the prepared baking dish, mixing them together

Bake at 400°F for about 30 minutes or until the edges start to pull away from the pan

Let it cool and then unmold

Line a 9-inch round cake pan with plastic wrap

Cut out a circle of cake batter to fit the prepared pan and line the bottom

Cut strips of cake batter and cover the sides

Using a knife, smooth the edges of the strips so they are even with the sides of the pan

Prepare the filling: place both types of ice cream in the prepared pan, mixing them together, and top with the remaining cake batter

Chill in the refrigerator, covered with plastic wrap or aluminum foil, until firm (about 2 hours)

Unmold onto a plate and let it sit at room temperature for about 15 minutes before serving

(214 calories per slice)