Creating beautiful and delicious cake can also be easy. This One Bowl Chocolate Cake comes together quickly and tastes amazing!
One Bowl Chocolate Fruit Cake
The presentation of this Chocolate Fruit Cake is so lovely, you may not want to cut into it! But, please do (after everyone has oohed and ahhed over it, of course). Loaded with fresh fruit, you won’t feel as guilty when you are enjoying each bite of this decadent dessert.
One Bowl Chocolate Fruit Cake Recipe
There are three important parts to this recipe–the chocolate cake, the homemade whipped cream, and the fresh fruit.
Cake Ingredients (full recipe below)
- Unsweetened dark cocoa powder
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Low-fat buttermilk
- Warm coffee
- Vegetable oil
- Vanilla extract
Whipped Cream Ingredients
- Heavy cream
- Vanilla extract
- Confectioners’ sugar
- Fresh fruit
- Baby’s breath (optional, for decoration only since it is inedible)
How to Make the Chocolate Cake
The first step in making the cake is to grease and flour two 8-inch cake pans. (I divided the batter into one 8-inch pan and one 6-inch pan in the photos, which you could also do, but you will have some batter leftover.) Once you have prepared the cake pans, it’s time to prepare the batter. You will see why this is called One Bowl Chocolate Fruit Cake because you mix all the cake batter into just one bowl!
In the bowl of a stand mixer, add the cocoa, flour, sugar, baking soda, baking powder, and salt, and mix on low until combined. Next, add the eggs (one at a time), buttermilk, coffee, oil, and vanilla. Mix at medium speed until smooth (about 3 minutes). Divide the batter into the two cake pans and bake for 25-30 minutes at 350°F. 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 it’s 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 8-inch round cakes on a cake stand. Spread about 1 cup of whipped cream over the cake with an offset spatula.
- Set a 6-inch cake off-center (or layer with the second 8-inch 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 6-inch cake.
- If you want, you can add in the baby’s breath around the fruit. (But, be sure you remove the baby’s breath before you eat the cake!)
- 3/4 cup unsweetened dark cocoa powder
- 1 1/2 cups (187.5g) all-purpose flour
- 1 1/2 cups (300g) sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs, room temperature
- 3/4 cup (184g) low-fat buttermilk
- 3/4 cup warm coffee
- 3 tablespoons vegetable oil
- 1 teaspoon McCormick pure vanilla extract
- 1 cup (60g) heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon confectioners’ sugar
Preheat the oven to 350°F and prepare two 8-inch 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 25-30 minutes.
Let cool for 15 minutes. Turn out from pans. Transfer to wire racks. Let cool completely as you make the whipped cream.
In a large bowl, whip cream until soft peaks are just about to form. Add in vanilla and confectioners’ sugar until stiff peaks form, making sure not to overbeat.
ASSEMBLING THE CAKE
Set one of the 8-inch round cakes on a cake stand.
Spread about 1 cup of whipped cream over the cake with an offset spatula.
Set the second cake on top of the first cake. Cover the second cake in whipped cream.
Place the fruit on the lower edge of the cake. Then, place more fruit on top of the second cake. Garnish with baby’s breath (optional, but remove before eating the cake).