Mix the butter and sugar together with an electric whisk until fluffy. While continuing to stir, add the eggs, milk, vanilla flavoring, melted dark chocolate couverture, flour, cocoa, baking powder, and salt until a smooth batter is created. Transfer the batter to a greased ring cake pan and bake for 55 minutes at 320°F in a convection oven.
While the cake cools down, beat the cream cheese together with the sugar and cream until smooth.
Make cuts about ⅗ inch from the inner and outer edges of the cake all the way around the circumference. Use a dessert spoon to remove the cake between the cuts, ensuring you hollow it out evenly without taking too much from the bottom. Smooth over the sides of the hollow with the back of a spoon. Collect the removed cake in a bowl.
Line the insides of the cake with banana slices and add the cream filling on top. Cut the tops off the strawberries and set them pointed end down in the cream all the way around the cake. Crumble the removed cake and distribute it evenly over the cream, packing the crumbs tightly with a spoon. Leave the cake in a cool place for at least two hours.
Turn the cake out of the pan and pour the melted milk chocolate couverture over it evenly, ensuring it is well-covered on top. Dip a spoon in melted white chocolate couverture and trail it over the cake to create white stripes.
