Gluten-free Chocolate Butterfly Cakes

Ok, I'll start with these delicious gluten-free chocolate butterfly cakes. They look just like ones made with ordinary flour, don't they? They taste the same too; it's really hard to tell the difference.
Recipes using Imperial measures would use 3 eggs, 6oz of self-raising flour, 6oz caster sugar and 6oz butter or margarine. These are based on ratios between the quantities, which means 2oz of each ingredient to each egg.
Metric quantities vary. If you look up the equivalent of 6oz in grams you get anything from 170 to 175 grams, so how can you expect to get the recipe to work?
Therefore, I stick with Imperial measurements, but feel free to use what works for you.

In this recipe, I substituted Doves Farm Gluten-free Self-raising Flour. The flour from this company is very good and I have used the Plain flour as well as the Bread flour. I added two tablespoons of cocoa powder. This gives a better flavour than drinking chocolate which has a high sugar content. I also added the secret ingredient of 5 generous tablespoons of milk; a little bit more because of the cocoa. This is because gluten-free flour tends to make cakes etc very dry, so extra liquid in the form of milk gives a moister result.
Then, just mix it as normal, with a spoon, a mixer, or a food processor. I like the mixer or food processor best because you don't have to cream the sugar and butter or margarine first before adding in the eggs and folding the flour and cocoa. Much quicker!
Spoon into the paper cases and cook for 20 minutes on Gas Mark 5, 190° Celsius or 160° Fan oven.
When cooled, scoop out the centre with a teaspoon and cut in half.  Fill with chocolate butter cream, made with 2oz butter or margarine, 3oz icing sugar and a tablespoon of cocoa, and replace the tops, edge on, like butterfly wings, and enjoy!
Let me know how you get on.