How to Make a Giant Italian Rainbow Cookie Cake

Ingredients

• 8 ounces bittersweet chocolate chips, finely chopped
• 2/3 cup heavy cream
• 1 teaspoon kosher salt
• 16 tablespoons (2 sticks) unsalted butter, softened
• 1 1/2 cups all-purpose flour, plus more for the pans (see Cook’s Note)
• 1 1/2 teaspoons baking powder
• 3/4 cup sugar
• One 12-ounce can almond cake and pastry filling, such as Solo brand (1 cup plus 2 tablespoons)
• 2 teaspoons fresh lemon juice
• 1 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 3 large eggs, at room temperature
• 1/2 teaspoon green liquid food coloring
• 1/2 teaspoon yellow liquid food coloring
• 1/4 teaspoon red liquid food coloring
• 1/2 cup seedless raspberry or apricot jam