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Preheat the oven to 170°C (conventional heat) and grease and line a 20–22cm round cake tin with baking parchment.
Melt 150g dark chocolate (70% cocoa minimum) in a heatproof bowl over a pan of simmering water or in short bursts in the microwave, then set aside to cool slightly.
In a large bowl, beat 150g softened unsalted butter with 120g icing sugar until pale and creamy.
Add the egg yolks one at a time, beating well after each addition, then stir in the melted chocolate.
Sift together 150g plain flour, 1 teaspoon baking powder and a pinch of salt, and fold gently into the chocolate mixture.
In a clean bowl, whisk the egg whites to stiff peaks and fold into the batter in three batches using a large metal spoon.
Spoon the batter into the prepared tin and bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool completely in the tin on a wire rack, then turn out and remove the parchment.
Slice the cooled cake horizontally into two even layers and level the tops if needed.
Warm 250g apricot jam in a small saucepan or in the microwave until spreadable, then strain if it contains fruit pieces.
Spread a layer of jam over the base layer of the cake, top with the second layer, then brush the entire cake with a thin coat of jam. Chill in the fridge for 15–20 minutes.
To make the glaze, bring 150g granulated sugar and 120ml water to a boil in a small saucepan and simmer for 5 minutes until slightly thickened.
Remove from the heat, add 200g chopped dark chocolate and 50g unsalted butter, stirring until you have a smooth glaze.
Let the glaze cool until just warm, then pour over the cake on a wire rack, allowing it to drip down the sides.
Leave the glaze to set at room temperature or chill in the fridge for 1–2 hours before serving. Serve with whipped cream if you like.