Preheat the oven to 375 degrees. Line a 10 1/2 X 15 1/2-inch jellyroll pan with parchment and spray with nonstick vegetable spray. In a dry bowl, melt
chocolate over barely simmering water. Whisk
and sugar until they hold a ribbon
shape for 2 seconds. Whisk in the Coffee
mixture. Sift, then fold in the cocoa. Fold in the melted chocolate. Spread in the prepared pan and bake for 9 minutes until set. Let cool. Meanwhile, make the filling. Sift
the cocoa and confectioners' sugar into the cream and whip to the consistency of shaving cream. Divide the sheet cake
in half. Lightly spread one layer with apricot preserves. Spread on the whipped cream
. Lightly spread the other half with raspberry preserves and flip on top of the whipped cream. Refrigerate.