Directions

for the cake:

1. Preheat the oven to 350 degrees and grease three 6" (or two 9") cake pans with cooking spray.
2. In a medium bowl, mix together flour, salt and baking soda and set aside.
3. In a large mixing bowl, using an electric mixer with a paddle attachment, cream butter and sugar until light and fluffy (about 3 minutes).
4. Beat in eggs one at a time and then add vanilla extract.
5. In a separate small bowl, mash 1 cup of bananas. Once bananas are mashed, add them to the sugar mixture and mix until just combined.
6. On low speed alternatively add flour mixture and buttermilk until just combined (starting and ending with flour mixture). Do not over mix!
7. Lightly fold in chocolate chips.
8. Evenly divide batter between greased pans and bake for 25-30 minutes or until a toothpick comes out of the center of the cake clean.
9. Let pans cool on top of a cooling rack.

for the frosting:

1. In a double boiler or microwave, melt chocolate. Set aside to cool.
2. In a stand mixer with a paddle attachment, beat butter until light and fluffy.
3. Add confectioners' sugar and cocoa powder and beat until smooth.
4. Add in melted chocolate and vanilla and beat until smooth.
5. Add in hot water 1 tablespoon at a time, and beat for a couple of minutes until the frosting is smooth and shiny.

Assembly

1. Once the cakes are cool, take them out of the pans, and place one layer onto a cake plate.
2. Using an offset spatula, spread a layer of frosting on the cake.
3. Turn the second layer upside down (so the bottom is face up) and gently place it on top of the first layer. Spread another layer of frosting on top of the cake.
4. Add the third layer (so the bottom is face up) on top.
5. Use the remaining frosting to frost the rest of the cake. Start with a generous amount on the top and work your way to the sides.