I think the one pictured was done by baking a yellow cake and a dark chocolate cake, cutting the baked cake, and reassembling it. Look at the point of the wedge of cake and how it looks like there are a couple slanted pieces missing. With the method posted above or Wilton's checkerboard pan, the wet batter comes in contact with the other colors and bake together. I think it was done cutting and reassembling like the demo here: https://www.youtube.com/watch?v=j4cVehJsMNU . Note at the end of the video that when the cake was cut, the center ring did not come out with the rest of the slice, it stayed in the middle of the cake. Since the batter rings don't bake into each other, I think the rings should have had frosting between them in addition to between the layers.
The cake pictured is a great idea. If I were making it for a relative who was flexible in design, I would probably try making it from baked pound cakes and assemble the layers in a loaf pan with frosting between layers. I think it would be easier for me than wrangling wet batter.
Disclaimer: I am a total newbie who has never made a checkerboard cake.