This is my go-to chocolate cake recipe. Because it is so versatile, I top it with various icings, and use different fillings for different occassions. Recently, I put a layer of apricot jam between the layers and topped with my Mother of All Chocolate ganache. If you want to try it, click on the linked words below the photos to take you to the recipes elsewhere on my blog.
Bake, cool and level the cake.
Make the ganache.
Spread a jar of apricot jam over the first layer of the cake. Top with the second layer.
Make the ganache and let it cool a bit so it thickens before pouring over the cake.