2 oz. unsweetened chocolate
3 tbsp. salad oil
1/4 tsp. salt
1/2 c. hot strong coffee
1 c. sugar
1 egg
1/4 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla
1 c. all-purpose flour
1/2 c. apricot preserves
2 tbsp. brandy or 1 tsp. brandy extract
Chocolate frosting (recipe follows)

In the top of a double boiler, stir chocolate, oil, salt, and coffee over barely simmering water until blended. Pour mixture into the large bowl of an electric mixer and add sugar, egg, buttermilk, soda, and vanilla; beat of medium speed until well blended.

Add flour and continue beating for 5 minutes, occasionally scraping sides down with a rubber spatula. Pour into a greased and floured 8-inch cake pan.

Bake in a 350 degree oven just until cake begins to pull from sides of pan, about 30 minutes. Set on a rack to cool, then remove from pan.

(If you like, wrap cool cake and freeze as long as 1 week. Thaw, uncovered, at room temperature before proceeding.)

Cut cake in half horizontally to make 2 layers. Combine apricot preserves and brandy; spread evenly over bottom layer of cake. Set top layer in place and put cake on a rack. Make chocolate frosting.

Slowly pour chocolate frosting onto center of cake so it flows over the entire surface. With a spatula, guide icing down over sides of the cake to coat smoothly. Chill until the icing is set, at least 30 minutes.

Using a wide spatula, loosen cake from rack and gently slide onto a serving plate. (If cake is made ahead, cover without touching and chill up to 6 hours; return to room temperature to serve.) Makes about 10 servings.

CHOCOLATE FROSTING:

In the top of a double boiler over barely simmering water, stir 5 squares (5 oz.) semisweet baking chocolate and 4 teaspoons solid vegetable shortening until melted.