Preheat oven to 180°C and line specific sized cake tins with parchment.
Blend cocoa powder with 200ml boiling water and mix in remaining cake ingredients.
Divide batter between tins, filling sandwich tins halfway and others two-thirds full.
Bake cakes for 25 to 50 minutes depending on size until tops spring back.
Melt white chocolate into heated cream to create a smooth mixture.
Beat cream cheese and gradually combine with the cold white chocolate mixture.
Slice and sandwich cakes with ganache before stacking in three tiers.
Brush stacked cakes with warm apricot jam and cover with remaining ganache.
Temper 200g plain chocolate by melting to 47°C and cooling to 31°C.
Cut two paper strips measuring 10x55cm and 10x70cm for the lace wrap.
Pipe chocolate in a lace pattern onto strips and wrap around tiered cakes.
Allow chocolate to set for one hour before removing paper at room temperature.
Create chocolate curls from melted chocolate using a cheese slicer to top the cake.