One Bowl Chocolate Fruit Cake

350F. The cakes are done when a clean toothpick is inserted into the cakes and come out with just a few crumbs on it but not wet batter.
How to Make Whipped Cream
In a large bowl whip the heavy cream make sure its cold until you get soft peaks. You want the whipped cream to keep its shape and be soft billowing peaks. If by chance you OVERBEAT the whipped cream I have done this and cried! fixing it is actually very easy. Simply add in more fresh heavy whipping cream and whisk by hand.
Wait until soft peaks start to form before adding in the vanilla and confectioners sugar. Continue to whip until stiff peaks form. I much prefer confectioners sugar in this recipe as it dissolves entirely and leaves a smooth texture. If you choose to use granulated sugar be sure to add it immediately at the beginning and whip it with the cream. Set the whipped cream aside or chill it in the refrigerator until you are ready to add it to the cake.
Assembling One Bowl Chocolate Fruit Cake
Before you being assembling the cake make sure you thoroughly wash all of your fresh fruit. 
Set one of the 8inch round cakes on a cake stand. Spread about 1 cup of whipped cream over the cake with an offset spatula Set a 6inch cake offcenter or layer with the second 8inch cake. Cover the second cake in whipped cream Place the fruit on the lower edge of the cake. Then place more fruit on the opposite top edge of the 6inch cake If you want you can add in the babys breath around the fruit. But be sure you remove the babys breath before you eat the cake!
So simple yet such a lovely way to serve!
To make this recipe into
a 4 layer cake just bake the two 8inch round cake pans. After the cakes have cooled divide each layer in two. Top with chocolate buttercream whipped cream and the fruit of your choice!
Ingredients
Chocolate Cake
34 cup unsweetened dark cocoa powder1 12 cups 187 5g allpurpose flour1 12 cups 300g sugar1 12 teaspoons baking soda34 teaspoon baking powder34 teaspoon salt2 large eggs room temperature34 cup 184g lowfat buttermilk34 cup warm coffee3 tablespoons vegetable oil1 teaspoon McCormick pure vanilla extract
Whipped Cream
1 cup 60g heavy cream cold1 teaspoon vanilla extract1 tablespoon confectioners sugar
Instructions
Chocolate Cake
Preheat the oven to 350F and prepare two 8inch round cake pans with grease and flour.
In a bowl of a stand mixer or a large bowl with a handheld mixer add cocoa flour sugar baking soda baking powder and salt. Mix on low speed until just combined.
Slowly add eggs buttermilk coffee oil and vanilla. Beat on medium speed until smooth about 3 minutes.
Divide the batter between pans. Bake until set and a toothpick inserted into the centers comes out with a few crumbs but not wet batter about 2530 minutes.
Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely as you make the whipped cream.