Make the cakes according to directions, or make 2 of your own favourite recipe. Cool completely.
In a heatproof bowl over a pot of boiling water, melt the chocolate and 125ml cream, stirring until smooth. Remove from heat and put aside to cool. Stir occasionally.
Whip 300ml cream with the 3 tablespoons banana Quik.
In a separate bowl, whip the other 300ml cream with the strawberry essence, food colouring and icing sugar.
Cut cakes in half and level off the top of one. Place bottom of one cake onto a plate. Cover with banana cream and sliced bananas. Place levelled cake top on top of bananas. Cover with strawberry cream and sliced strawberries. Cover with the top half of the second cake (you either eat or throw out the bottom section).
Stir the chocolate ganache well, then spread over top of cake, letting some drizzle down the sides. Decorate with more bananas and strawberries.
Best filled and iced just before serving so bananas don't go brown. Refrigerate leftovers.