Cream the butter with the sugar until very pale and fluffy.
250 g unsalted butter, 240 g golden caster sugar
Beat in the eggs, one at a time, mixing in a little of the flour in between each egg to prevent curdling.
4 large eggs
Sift in the flours, drinking chocolate and baking powder, then stir into the sugar mixture.
110 g wholemeal flour, 100 g plain flour (all purpose flour), 50 g drinking chocolate, 2 tsp baking powder
Add enough milk to make a loose, but not runny mixture.
4 tbsp milk
Divide the batter between two 21 cm round cake silicone moulds or lined tins. Bake in the middle of the oven at 180℃ (350℉, Gas 4) for about 25 minutes or until the top of the cakes are firm to the touch and a cake tester came out more or less clean.
Leave to cool for ten minutes, then turn out onto wire racks to cool completely.
Spread one half of the cooled cakes with the apricot jam.
4 tbsp apricot jam
Whisk the cream until soft peaks form.
150 ml double cream (heavy cream)
Spread cream over the top of the jam and place the other cake on top.
Sprinkle with caster sugar, if liked.
Notes
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.