1 stick (1/2 cup) unsalted butter
1/2 cup vegetable oil
2 cups sugar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 1/2 teaspoons baking soda
2 cups apricot jam, pureed

Glaze:
1 cup heavy cream
16 ounces fine quality semisweet or bittersweet chocolate, chopped fine

Make the torte:
In a saucepan combine the butter, the oil, and 1 cup water and bring the mixture to a boil. In a bowl with an electric mixer beat together the sugar, the flour, and the cocoa powder for 30 seconds, or until the mixture is combined well, add the butter mixture in a stream, beating, and beat in the eggs, the buttermilk, the vanilla and the baking soda. Beat the batter until it is just combined well, pour it into a buttered and floured 9 inch cake pan, 2 inches deep, and bake the torte in the middle of a preheated 350F oven for 55 to 60 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 minutes, turn it out onto the rack, and let it cool completely. With a long serrated knife carefully cut the torte horizontally into 3 even layers, invert the top layer onto a small rack and spread it with about 2/3 cup of the jam. Top the first layer with the middle layer, spread it with about 1/2 cup of the jam, and invert the third layer onto the middle layer. Spread the top and sides of the torte with the remaining jam and chill the torte for at least 2 hours, or until it is very cold.
Make the glaze:
In a saucepan bring the cream to a boil, put the chocolate in a bowl, and pour the hot cream over it. Stir the mixture until the chocolate is melted and it forms a smooth glaze and let it cool until it is lukewarm and thickened but still pourable.
Put the torte on the rack over a jelly-roll pan and pour the glaze over it, spreading the glaze to coat the top and sides evenly. Chill the torte for 1 hour, or until the glaze is set, and serve it with whipped cream.