Into a heat proof bowl add chocolate chips (1cup). Heat whipping cream (2cups) till almost boiling. Pour hot whipping cream over chocolate. Let sit for 5 minutes. Then whisk until smooth. If you find stubborn bits of chocolate on the bottom of the bowl microwave mixture in 10 second increment, whisking well after each time, until chocolate is melted and mixture is homogeneous. Cover with a paper towel and a plate and refrigerate for 5 hours.
Sprinkle granulated gelatin (2tsp ) over cold water (3tbsp). Let bloom for 5 minutes. Once bloomed gelatin will spongy to the touch. Microwave on high for 8 seconds. Stir well until completely dissolved. Rub the mixture between your finger to see if gelatin is completely dissolved, mixture should be smooth. Stir and let cool to room temperature.
Bring chocolate ganache to room temperature. Beat with a hand held mixer and wire beaters until soft peaks are formed.
Pour remaining whipping cream (3/4cup) into clean bowl. Beat whipping cream, gradually add powdered sugar ( 3/4 cup). Next on high speed beat in dissolved and cooled gelatin. Beat in vanilla extract (1tsp). Beat until soft peaks are formed.
Gradually fold whipping cream into lightly whipped chocolate ganache.
Peel 2 bananas, depending on the size you might need 3, but peel 2 first and then if needed peel the 3rd one.
Line a baking pan with a plastic wrap. Spoon about 1 cup of chocolate cream into the pan. It should cover the bottom of the pan. Spread it with a spatula. Layer peeled bananas onto the chocolate cream. Then pour more chocolate cream onto the bananas. Up to the top. Smooth the top. Layer ladyfingers on the top. Cover with plastic wrap and refrigerate overnight and up to 2 days.
Remove the plastic wrap from the top of the ladyfingers. Invert the cake onto a serving plate dish. Decorate as desired. I use chocolate pearls dusted with pearl luster dust and chocolate sprinkles.
Store cake in the fridge until ready to serve. Once cake is cut, bananas will be exposed to air, and they will get brown. Cover the cut side with a foil. It keeps well in the fridge for up to 5 days.
Recipe by Hanielas.com