Double Chocolate Banana Layer Cake

2️⃣ Chocolate Cream

1. Beat butter: Using a mixer, beat the butter for 3–4 minutes until pale, fluffy, and smooth. This aeration gives the frosting structure and a silky texture.
2. Add powdered sugar and cocoa: Add both gradually, mixing on low at first to prevent splattering. Continue mixing until the frosting becomes evenly chocolatey.
3. Add melted chocolate: Pour in the cooled melted dark chocolate and beat until fully incorporated.
4. Adjust consistency: Add 4–6 tablespoons of milk, one at a time, until you reach a spreadable, creamy consistency. Mix in the vanilla.

3️⃣ Assembling the Cake

1. Layer: Place the first cooled cake on a serving plate. Spread a thick layer of chocolate cream over the top.
2. Add second layer: Set the second cake layer neatly on top and press slightly to secure.
3. Frost: Cover the top and sides of the cake with the remaining chocolate cream, smoothing or adding decorative swirls as preferred.
4. Finish: Sprinkle chocolate chips or grated chocolate on top for extra richness and visual appeal.

Notes

• Very ripe bananas work best—they mash smoother and provide more sweetness.
• Hot coffee intensifies the chocolate flavor, but hot water works well if you prefer a milder taste.
• For cleaner slices, chill the cake for 20 minutes before cutting.