• Preheat your oven to 180°C/356°F top to bottom heat.
• Grease a 10 inch/26 cm springform pan. Place the mixing bowl for the cream into the fridge to chill.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, then mix in the eggs until combined.  
  1560 g butter, 125 g sugar, 3 eggs
• Add the flour, baking powder, cocoa powder and salt. Sieve into the butter mixture. Mix until you achieve a smooth batter.
  150 g flour, 4 tablespoon cocoa powder, 2 teaspoon baking powder, 1 pinch salt, 5 tablespoon milk
• Pour the batter into the cake tin. Bake for around 25-30 minutes or until the mixture is baked through. To test whether it is done, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow the cake to cool completely before assembling.

To make the cream

• Place the gelatine and water in a mirowave safe container. Add the water and leave to dissolve for 5 minutes. Microwave the thickend gelatine for 5-7 seconds until it turns liquid. Keep on repeating the process until the gelatine is liquid. Leave to cool as the gelatine should be liquid, but not hot when added to the cream.
  3 teaspoon unflavoured gelatin powder, 3 tablespoon water
• Pour the cream into the chilled mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then mix in the confectioners/icing sugar. Add the vanilla essence and continue beating with the mixer.
  600 g whipping cream, 1 teaspoon vanilla extract, 75 g confectioners sugar
• Once you notice that the cream is thickening (but has not started forming soft peaks yet) pour in the gelatine. If the has gelatine turned hard again, you can place it in the microwave again until liquid. Keep on beating until soft peaks form, then carefully fold in the chocolate shavings / chocolate chips.
  100 g chocolate chips
• Place cream into the fridge to chill, until needed.

Assembling the cake

• Once the cake has cooled, you can scoop out the interior of the cake with a spoon. Leave an approximately 2 cm border at the edges and only go about 1 cm deep or your cake base will not be very stable.
• Crumble the scopped out cake pieces onto a plate and set aside.
• Peel the bananas and half them. Then place them on the base of the cake.
  4 bananas
• Spoon the cream onto the cake so that in the middle you form a little hill of cream.
• Using your hands, cover the mount with the cake crumbs. You can press them on the cream with your hands or a flat spatula. Keep chilled until serving.