This cake is relatively easy and fast to make, especially the sponge: you won't even need a mixer to make it. However, be careful not to overmix the sponge cake batter after adding the flour, otherwise, the sponge will turn rubbery and dense. When the batter is ready, you can put it in the fridge for 12 hours and bake the next day. It will make the sponge moister and softer. Also, I recommend using the darkest chocolate possible for the sponge to balance the sweetness of the cake.

When making the jam I prefer keeping the apricot pieces quite large. If you don't like them this way, you can cut them smaller or even blend the jam until smooth when it is ready.

To pipe a beautiful decoration with the ganache, you should wait until it thickens a bit, but will still be rather liquid. And you are free to make your own style of decoration, you don't have to pipe exactly the same design.