By daily 
Chocolate cream cheesecake
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For the Chocolate Cake:
β’ 2 cups all-purpose flour
β’ 1 cup cocoa powder
β’ 1 1/2 cups granulated sugar
β’ 1 1/2 teaspoons baking powder
β’ 1 teaspoon baking soda
β’ 1/2 teaspoon salt
β’ 1 cup buttermilk
β’ 1/2 cup vegetable oil
β’ 2 large eggs
β’ 1 teaspoon vanilla extract
β’ 1 cup hot water
For the Banana Cream Filling:
β’ 2 ripe bananas, mashed
β’ 1 cup heavy cream
β’ 1/2 cup powdered sugar
β’ 1 teaspoon vanilla extract
For the Chocolate Ganache:
β’ 1 cup semi-sweet chocolate chips
β’ 1/2 cup heavy cream
For the Topping:
β’ 1 cup whipped cream
β’ Sliced bananas
β’ Maraschino cherries
β’ Chocolate chips
β’ Crushed nuts
β’ Chocolate shavings
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1. Bake the chocolate cake: Preheat your oven to 350Β°F (175Β°C). Grease and line three 8-inch round cake pans. In a large bowl, combine flour, cocoa powder, sugar, baking powder, baking soda, and salt. Add buttermilk, oil, eggs, and vanilla. Beat until smooth. Stir in hot water. Divide batter evenly among the pans and bake for 25-30 minutes. Cool completely.
2. Prepare the banana cream filling: Whip the heavy cream until stiff peaks form. Fold in mashed bananas, powdered sugar, and vanilla.
3. Make the ganache: Heat the heavy cream until it just begins to simmer. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
4. Assemble the cake: Layer the cakes with banana cream filling in between. Pour ganache over the top, allowing it to drip down the sides.
5. Top it off: Decorate with whipped cream, banana slices, cherries, chocolate chips, crushed nuts, and chocolate shavings. ππ