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Preheat the oven to 180C (160C fan/gas four), grease two 20cm sandwich tins, and line the bases with baking parchment.
Mix cocoa with boiling water, then add the remaining cake ingredients and beat until smooth and thick.
Divide the cake mix equally between the prepared tins and level the surface.
Bake for 25 to 30 minutes in the preheated oven until risen and the tops spring back when pressed.
Cool in tins for a few minutes, then turn out, remove parchment, and cool on a wire rack.
To make the icing, warm apricot jam in a small pan, then spread the jam over the base of one cake and the top of the other.
Melt chocolate pieces with cream in a heatproof bowl over simmering water for about 10 minutes, 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.