Step 1

Heat the oven to 200°C or 425°F (no fan) and prepare a 20cm / 8 inch baking tin with parchment paper.

Step 2

With an Electric hand mixer whip together the wet ingredients for 1-2 minutes: Room temperature egg, oil, sugar, coffee and milk.

Step 3

Sift dry ingredients: Flour, baking powder, baking soda, cocoa powder, salt.

Step 4

Pour wet ingredients into dry ingredients then fold just until combined then pour cake batter into the prepared baking pan.

Step 5

Reduce oven temperature to 180°C / 356°F (no fan). Bake for 50 min or until a toothpick inserted in the middle of the cake comes out clean.

Step 6

Cool the chocolate sponge on cooling rack. Chill it in the fridge before cutting it in half horizontally.

Step 7

Blend the apricot jam then gently heat it so it will be super smooth. Let it come back to room temperature, then apply a layer of jam on top of one of the bottom cake layers, then place the second layer on top and apply a thin apricot jam layer all around the cake. Refrigerate while preparing the chocolate glaze

Step 8

Heat cream until simmering, pour the warm cream over the chocolate and let the two sit for a minute then stir, then stir in butter until smooth. Let it come to about room temperature.

Step 9

Test the chocolate ganache texture on a plate or glass. It should not be too runny (too warm) and it should not be too thick neither (too cold), but just at the right consistency that is related to being just at the right temperature when pouring it over the cake.

Step 10

Apply the chocolate glaze on top of the cake by either pouring ganache on top or using a piping bag. Smooth the top and let the ganache come all the way to the sides.

Step 11

Refrigerate for 10 minutes for the chocolate glaze to set.

Step 12

Serve the cake fresh or store for 2-3 days at room temperature or refrigerated.