1/2 c. butter, room temperature
1 c. granulated sugar
4 eggs
1 tsp. vanilla extract
1/4 c. boiling water
1 tbsp. instant coffee
1 c. all-purpose flour
1/2 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt

FILLING:

2 tbsp. apricot preserves
1 c. heavy cream
1 tbsp. confectioners' sugar
1/4 tsp. vanilla extract

Preheat oven to 325 degrees. Grease and flour a 9 1/2 x 5 1/2 inch loaf pan. Cream butter and sugar. Beat in eggs and vanilla. Stir coffee into boiling water until dissolved. Beat into creamed mixture along with flour, cocoa, baking soda and salt.

Turn into prepared pan and bake 50-60 minutes, until a cake tester inserted in center comes out clean. Cool on wire rack in pan for 10 minutes. Remove from pan and cool completely on wire rack for 50 minutes.

When cake is cooled, slice horizontally into 3 layers. Stir apricot preserves until smooth. Spread the bottom and middle layers each with 3 tablespoons apricot preserves. Beat cream with sugar and vanilla until stiff. Stack layers and top with remaining layer of cake. Spread sides and top with whipped cream. Drizzle remaining apricot preserves over whipped cream.