Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
Whisk together the flour, baking powder, and salt.
Beat the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
Gradually add the dry ingredients, alternating with the milk. Mix until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely, then carefully slice the cake horizontally into 2 layers.
For the chocolate cream, melt the chocolate and let it cool slightly.
Whip the heavy cream with the powdered sugar and vanilla until soft peaks form. Gently fold in the melted chocolate.
Place the first cake layer on a serving plate and spread with chocolate cream. Add the second layer and cover the top and sides with the remaining cream.
Heat the apricot jam, water, and lemon juice in a small saucepan until smooth.
Spread the warm apricot glaze evenly over the top of the cake. Allow it to set.
Decorate with piped chocolate cream and chocolate pieces.
