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Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in deep sandwich tins and line the bases with baking paper.
Put the cocoa powder and boiling water in a large bowl and mix well to make a paste. Allow to sit for 1–2 minutes to cool slightly.
Add all the remaining cake ingredients and beat using an electric mixer until thoroughly combined. This can also be done in a food processor, but take care not to over mix as it will make the cake tough.
Divide the cake mixture equally between the prepared tins.
Bake for 25–30 minutes, or until well risen and shrinking away from the sides of the tin.
Meanwhile, put the chocolate and cream in a heatproof bowl. Place the bowl over a saucepan of gently simmering water (do not let the bottom of the bowl touch the water). Stir occasionally, until the chocolate is melted. Remove from the heat and leave to cool for at least 30 minutes until the mixture is thick, but still easily spreadable.
Once baked, remove the cakes from the oven and allow to cool for 10 minutes. Remove the cakes from their tins and place on a wire rack to cool completely.
Once the cakes are cold, spread the top of one cake with apricot jam. Cover with half of the chocolate icing and place the other cake on top. Spread the remainder of the icing on top of the cake.