Pre-heat the oven to 180 degrees/Gas 4. Grease two 20cm (8 inch) deep sandwich tins then line the base of each tin.
Blend cocoa and boiling water in a large bowl then add the remaining cake ingredients and beat until the mixture has become a smooth, thickish batter. Divide the cake mix equally between the prepared tins and level the surface.
Bake in the pre-heated oven for about 25-30 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
Icing and Filling Method:
To make the icing, warm the apricot jam in a very small pan, then spread a little over the base of one cake and the top of the other.
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 or just until the chocolate has melted, stirring occasionally.
Remove the bowl from the heat and stir the chocolate mixture to make sure it has completely melted. Leave to cool until it is on the point of setting then spread 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. Keep in a cool place until ready to serve.
This cake was a big hit with all the girls at work. I’ll admit I was a bit sceptical about the apricot jam on the cake but it actually worked well. Will defiantly be making this recipe again. I also added some fudge to the top.