Unbeatable Chocolate Cake

12 0z of plain flour
1/2 teaspoon if baking power
2 tsp of bi-carb
large pinch of salt
4oz of cocoa powder
15foz of cold water
8 oz of margarine or butter
20oz of caster sugar
4 large eggs
half a jar of apricot jam

unless you have the  correct larger pans, divide the ingredients by 2/3 for the smaller 8" round pans

preheat oven to 180c
grease and line the two baking tins

sift the flour, baking powder, bicarb and salt and set aside
add the cocoa to a jug and gradually add the water mix well until fully combined
in a large bowl cream together the marg and sugar
whisk the eggs separately and then gradually add to the creamed butter
alternatively add the flour then cocoa mix and fold in
divide between the two pans and bake for about 30-35 min until a knife comes out clean

once cool use the apricot as a filling inside

the topping

melt 200g of milk chocolate over hot water until fully melted
leave to cool for a minute or two then add 3/4 of a tub of sour cream
mix well and refrigerate for 5-10 minutes to firm up a little
add to the top and sides.
you can shave off the tops of the cakes to flatter and use to stick in the sides to create a flat sides that can be iced.