For Vanilla And Chocolate Sponge

1. Preheat your oven to 180°C or 350° (OTG mode: upper rod + lower rod + fan). Prepare two baking tins by greasing oil and placing butter paper at the bottom.
2. Add oil, eggs, milk (a), and sugar in a bowl and give it a nice mix.
3. In the same bowl, sieve in the dry ingredients: all-purpose flour, baking powder and salt. Mix everything.
4. Transfer ½ of the batter to a different bowl and mix in natural cocoa powder and milk (b). Mix it properly until there are no lumps.
5. Transfer both batters into two baking tins and bake them at 180° or 350° (OTG mode: lower rod only) for 30-35 minutes.
6. After baking, let them cool down completely.

For Banana Sponge

1. Prepare a 6-inch round tin by greasing it with oil and line the bottom with butter paper.
2. Preheat your oven to 180°C or 350° (OTG mode: upper rod + lower rod + fan).
3. In a bowl, take peeled ripe banana and mash with a fork.
4. Add in lemon juice, eggs, oil and vanilla essence and give it a nice mix.
5. Now add in both the castor and the brown sugar and mix again.
6. Sift dry ingredients that are all-purpose flour, baking powder, baking soda, and salt into the same bowl using a sieve or sifter.
7. Give everything a nice until there is no trace of any dry ingredients.
8. Transfer the batter to the remaining baking tin and bake at 180°C or 350° (OTG mode: lower rod) for about 25 – 30 minutes or until a toothpick inserted in the middle comes out clean.

For Filling

1. Add whipping cream and strawberry compote in a bowl, then whip them until you get a nice soft peaked whipping cream.
2. Transfer it to a piping bag for further use.

For Chocolate Drip

1. Melt chocolate and warm cream separately.
2. Mix both of them until a flowy ganache is formed. 
3. Transfer it to a piping bag and keep it aside.

For Frosting

1. Whip the whipping cream with an electric hand beater until a soft peak is achieved.

For Soaking Syrup

1. In a bowl, mix water and vanilla essence and keep it aside.

Assembly

1. De-mould the sponges from the tins with a bent palette knife.
2. Now on a cake base, spread some frosting and place the chocolate sponge on top.
3. Brush the sponge with soaking syrup using a pastry brush.
4. Now pipe the frosting around the edge of the sponge and fill the middle with the strawberry filling, then smooth out using a palette knife.
5. Place the banana-flavoured sponge on top and repeat the same process as with the chocolate layer.
6. Place the vanilla sponge on top and soak it with soaking syrup.
7. Crumb coat the cake with frosting by piping thin layers of frosting all over the cake.
8. Keep the crumb-coated cake in the fridge for about 10 – 15 minutes. 
9. After 15 minutes, give the cake its final coating by frosting a thick layer of frosting all over the cake. Smooth the frosting with a palette knife.
10. Stick rainbow sprinkles on the base of the cake with your hands.
11. Now apply the flowy ganache on top and give a drip effect around the edge of the cake. 
12. Pipe dollops of swirls on top using a 1M nozzle and place fresh cherries on top of them,
13. Lastly, sprinkle the top with rainbow sprinkles.