Chocolate cake: making it so beautiful is very easy!

INGREDIENTS
For the sponge cake:
350g (2 5/8 cups) of flour 
80g (1/2 cup) of cocoa powder 
16g of baking powder 
6 eggs
1/3 tsp of salt 
1 tsp of vanilla extract 
290g (1 1/3 cups) of sugar 
170ml (3/5 cup) of milk 
170g (3/4 cup) of butter (melted)

For the chocolate cream:
3 egg yolks
70ml (1/5 cup) of water 
1/2 tsp of vanilla extract  
260g (3/4 cup) of condensed milk 
420g (1 4/5 cups) of butter (softened)
40g (3 tbsp) of cocoa powder 

Milk
300g of apricot jam 

METHOD
1. In a bowl whisk together eggs, vanilla extract, sugar, milk, and melted butter. Sift in flour, cocoa powder, and baking powder. Transfer to the baking pan and bake at 170°C (340°F) for 50 minutes.
2. In another bowl mix together egg yolks, water, and vanilla extract, mix with condensed milk, and cook on low heat until starts thickening.
3. In another bowl mix softened butter with cocoa powder, and add in the prepared mixture. Divide the cake into three layers, spread each with sugar syrup and prepared cream. Refrigerate for 3 hours.
4. Top with apricot jam and add crushed cake pieces to the sides.
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