Preheat the oven at 180°C. Grease and base line two 20cm round cake pan with baking paper. Melt chocolate at brain marie (bagno maria). Set Aside. Mix flour and baking powder in a separate bowl.
Cream butter and sugar with electric mixer until fluffy. Add egg one at a time, mixing until well combined. Combine half of the dry ingredients (flour and baking powder) and add the melted chocolate thoroughly. Mix well. Combine the remaining dry ingredients and give a final mix. Dont over beat.
Pour into the 2 paper-lined cake pan and bake for 20 minutes or until done. Leave to cool.
Combine chocolate and whipping cream in a double boiler over low medium heat. Fill one disk of the cake with chocolate icing. Replace top and frost sides and top with apricot jam then cover with the remaining chocolate icing sides and top of the cake.
Decorate your cake. Serve, share and enjoy!