1. Bake the Chocolate Cake

Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans. In a large mixing bowl, combine the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. Whisk until well incorporated. Add the buttermilk, vegetable oil, eggs, and vanilla extract, and beat the mixture until smooth. Gradually stir in the hot water until fully combined. Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before transferring them to a wire rack.

2. Whip Up the Banana Cream Filling

In a chilled mixing bowl, whip the heavy cream until stiff peaks form. Gently fold in the mashed bananas, powdered sugar, and vanilla extract until everything is well combined and creamy.

3. Make That Ganache Drip

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat and pour it over the semi-sweet chocolate chips in a mixing bowl. Let it sit for about 2 minutes to allow the chocolate to melt. Then, stir the mixture until it becomes shiny and smooth, creating a silky ganache.

4. Build That Cake

Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of the banana cream filling over the top. Place the second cake layer on top and repeat the process, adding filling between each layer. Finally, place the last cake layer on top, and pour the chocolate ganache over the cake, allowing it to drip down the sides elegantly.

5. Add the Toppings

Top your cake with whipped cream, arranging spoonfuls decoratively on the surface. Add sliced bananas, maraschino cherries, chocolate chips, crushed nuts, and chocolate shavings to create an eye-catching dessert presentation.