How to make
Separate the egg whites from the yolks. Beat the whites with 1/3 of the sugar. Beat the yolks with the remaining sugar. To them add the oil and beaten whites. Stir carefully with a spatula.
Heat the milk and melt the cocoa in it. Let it cool and add to the mixture. Stir and divide it in 2. Pour into 2 forms (10 (26 cm) in diameter) and bake at 360°F (180 °C) for about 30 min. Leave them to cool.
In the meantime, make the cream mixture. Beat the cream and to it add the chocolate spread. Stir well. Put one of the layers in a plate. Smear it with the jam and pour 2/3 of the cream on top. Smooth it out well and place the 2nd layer. Syrup with apricot jam again.
Smear the entire cake with cream and decorate as desired.
