Double Chocolate Banana Layer Cake

🍰 Preparation

1️⃣ Prepare the Cake

1. Preheat the oven to 350°F (175°C).A properly heated oven helps the layers rise evenly from the start.
2. Grease two 8-inch cake pans and line the bottoms with parchment paper.This ensures clean release and keeps the fragile, moist layers intact.
3. Mix the dry ingredients in a bowl: flour + cocoa + baking powder + baking soda + salt.Whisk thoroughly so the leavening agents and cocoa distribute evenly, preventing pockets of dryness.
4. In a separate bowl: whisk together the mashed banana + sugars + eggs + milk + yogurt + oil + vanilla.The banana should be mashed very well to avoid lumps; its moisture contributes greatly to the cake’s texture.
5. Add the dry ingredients and mix.Stir just until combined. Overmixing can toughen the cake, so stop when no dry streaks remain.
6. Slowly add the hot water/coffee (the batter should be runny).The heat enhances the cocoa flavor, and the thin consistency leads to an ultra-moist, tender crumb.
7. Add the chocolate chips.Fold them in gently to distribute without sinking too heavily.
8. Divide the batter evenly between the two pans.Tapping the pans lightly on the counter helps release trapped air bubbles.
9. Bake for 28–32 minutes.A toothpick may come out slightly moist—this is normal and ensures a soft, fudgy texture.
10. Let the cakes cool completely.Cooling allows the layers to firm up, making assembly easier and cleaner.
    

    2️⃣ Chocolate Cream