Step 1

Preheat the oven: Preheat the oven to 180°C/Fan 160°C/Gas Grease two 20cm (8in) deep sandwich tins and line the base of each tin with baking parchment.

Step 2

Mix cocoa and water: In a large bowl, blend the cocoa and boiling water. Add the remaining cake ingredients and beat until the mixture becomes a smooth, thick batter.

Step 3

Divide and level: Divide the cake mix equally between the prepared tins and level the surface.

Step 4

Bake: Bake in the preheated oven for about 25-30 minutes, or until well risen and the tops spring back when lightly pressed. Leave to cool in the tins for a few minutes, then turn out, peel off the parchment, and finish cooling on a wire rack.

Step 5

Prepare icing: To make the icing, warm the apricot jam in a very small pan. Spread a little over the base of one cake and the top of the other.

Step 6

Melt chocolate: Break the chocolate into pieces and gently heat with the cream in a heatproof bowl set over a pan of simmering water for about 10 minutes, stirring occasionally, until melted.

Step 7

Cool and spread: Remove from heat, stir to ensure it is completely melted, and leave to cool until it is on the point of setting. Spread the icing on top of the apricot on both cakes. Sandwich the cakes together and use a small palette knife to smooth the icing on the top.