Chocolate Butterfly Cakes

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Oh, hullo!  It’s Hugh again.  And his foolproof measurements for perfect cakes.

Weigh out four large eggs (it will probably come to about 210g)

Measure out exactly the same quantities in golden caster sugar and soft butter.

The self-raising flour and cocoa powder together should also come to 210g (or whatever your eggs weighed).  I went for 190g flour and 20g cocoa.

Add a teaspoon of baking powder and a tablespoon of milk and use an electric hand whisk to beat until smooth.

Divide into 22-24 muffin cases.

Bake at 180 degrees for 12 – 25 minutes, depending on your oven.  Do not check until the 12 minute mark.  Let your nose guide you.  Once you can smell cake, they tend to be almost ready.  They should spring back readily when you press the tops.

When the cakes are cool, delve out the tops and halve them.  Do this before you make the icing, as the icing is nicer to work with when it’s just made.

For the icing, beat together 90g dark chocolate, 125g soft butter, 140g icing sugar and 2 teaspoons of vanilla essence.

Assemble with care, a generous teaspoonful of icing in each cavity and wings on top.  Sprinkle with icing sugar just before serving.

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