Preheat oven to 350 degrees.
Grease and flour two 9 inch round cake pans.
In a medium bowl combine the flour, cocoa, baking soda, and salt.
In a large bowl on medium speed beat butter and sugar until light and fluffy, about 10 minutes.
Add eggs, one at a time, beating well after each addition.
Add vanilla.
With mixer on low alternately beat in flour mixture and water.
Pour batter into pans.
Bake 30 - 35 minutes until toothpick inserted in center comes out clean.
Cool in pans for 10 minutes.
Remove from pans; cool on rack.
Using a sharp knife, split each layer in half horizontally.
Spread 2 layers with preserves.
DO NOT STACK YET.

Butter Cream Filling:
Beat butter until light and fluffy.
Alternately beat in sugar, cocoa, and milk.
Add vanilla.
Spread 1/3 of the butter cream over each layer with apricot preserves.
Stack layers ending with the plain layer.

Glaze:
In a small saucepan mix sugar, cocoa, heavy cream, and water.
Cook over low heat, stirring until smooth.
Bring to a boil; boil for 1 minute.
Cool slightly.
Place cake on rack over wax paper.
Pour glaze over the cake, spreading to evenly coat.
Chill 30 minutes or until set.