Preheat oven to 180 degrees C. Grease and flour two 20cm cake tins; set aside.
In a medium-sized mixing bowl combine flour, sugar, cocoa, bicarbonate of soda and salt. Add water, oil, vinegar and vanilla; beat with a spoon or wire whisk until batter is smooth. Divide evenly into prepared cake tins.
Bake for 22 to 25 minutes or until toothpick inserted in centre comes out clean. Remove cakes from oven and place on cake racks to cool for 5 minutes.
Remove from cake tins and cool completely. Place one layer on serving plate then spoon 1 cup of whipped cream onto the cake layer then top with second layer and remaining whipped cream.
Before serving arrange fruit on top of the chocolate cake.