Chocolate fudge cake

50g sifted cocoa powder
6tbsp boiling water
3 large eggs
50ml milk
175g self-raising flour
1tsp baking powder
100g softened butter
275g caster sugar
FOR THE ICING & FILLING
3tbsp apricot jam
150g plain chocolate
150g double cream

Pre-heat oven to 180c,fan 160c,gas 4.Grease two 20cm (8in) deep sandwich tins then line the base of each tin with baking parchment.Blend the 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 for about 25-30 mins or until well risen and the top springs back when lightly pressed with your finger.Leave to cool in the tins for a few mins then turn out,peel off the parchment and finish cooling on a wire rack.To make the icing,warm the apricot jam in a small pan,then spread a little over the base of one cake and 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 10 mins or until the chocolate as melted.Remove from heat and stir the chocolate to make sure it is completely melted.Leave to cool until it is on the point of setting then pread on the top of the apriot 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.