Preheat oven to 160 degree C. Grease two 18 cm cake pan very well with oil and dust it with flour. Coat flour on all sides, tap off the excess and set aside.

Take flour, salt, baking powder in a sifter. Sieve well. Take it in a bowl.Add in sugar, eggs, milk, oil and mix well.Divide the batter into two bowls.

In one bowl add vanilla and mix well. Pour this into the prepared pan and bake for 40 to 45 mins untill the toothpick inserted comes out clean.Remove it and let it cool a little, now invert it in a cooling rack and let it cool.

Now in the other bowl, add in sifted cocoa and mix well. Pour this into the prepared pan and bake for 40 to 45 mins untill the toothpick inserted comes out clean.Remove it and let it cool a little, now invert it in a cooling rack and let it cool.

Now make butter cream icing and set aside.

Prepare template as mentioned in the pictures or print here from here.

Cut the dome from the cake, place the template over it and secure with toothpick. Now cut the cake through that. Do this for all 4 cakes.

Now start with chocolate cake, spread icing over the sides, place a vanilla layer in it and spread icing in the side and place a chocolate layer in the middle.

Do this for all 4 cakes.

Now take a chocolate cake in a plate, spread icing over it, place vanilla cake over it and spread icing over it. DO this for all cake layers.

Spread icing all over it and spread on the sides as well.

Chill the cake for 2 to 4 hours before slicing. Serve.