Double Chocolate Banana Layer Cake

Preparation

1️⃣ Prepare the Cake

1. Preheat the oven: Set to 350°F (175°C). Grease two 8-inch cake pans well and line the bottoms with parchment paper to ensure easy unmolding.
2. Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Breaking up cocoa lumps now improves the batter’s smoothness and ensures even rising.
3. Mix wet ingredients: In a separate bowl, combine the mashed ripe bananas with the sugar, brown sugar, eggs, milk, yogurt or sour cream, oil, and vanilla. Whisk until smooth and fully blended. The mashed bananas add natural sweetness and moisture.
4. Combine: Add the dry ingredients to the wet mixture, stirring gently until just incorporated. Overmixing may reduce the cake’s fluffy texture, so stop once you no longer see dry streaks.
5. Add hot liquid: Pour in the hot water or coffee slowly while mixing. The batter will become runny—this is expected and helps the final cake stay moist and tender.
6. Add chocolate chips: Fold in the chocolate chips evenly so they’re distributed throughout the layers.
7. Fill pans: Divide the thin batter evenly between the two prepared pans. Tap each pan lightly on the counter to release any trapped air bubbles.
8. Bake: Bake for 28–32 minutes. A toothpick inserted into the center may come out slightly moist—this is normal, as the cake is meant to be soft and rich.
9. Cool completely: Allow the cakes to cool in the pans briefly, then transfer to a wire rack to cool fully before frosting.
   

   2️⃣ Chocolate Cream