Chocolate butterfly cakes

1 3/4 cups flour
1/4 cup cocoa
1 1/2 tsp baking powder
pinch salt
125g (4oz) butter
1 cup castor sugar
1 tsp vanilla
2 eggs
3/4 cup milk

Sift flour, cocoa, baking powder and salt together. Beat butter until light and creamy. Add sugar and continue beating until mixture is light and fluffy, add vanilla.
Beat eggs and gradually add to creamed mixture, beating until blended. Fold in sifted dry ingredients alternately with milk a little at a time.
Bake 180C 15-20 mins
Cut shallow rounds from the top of each cake, cut the circles in half. Place jam in the hole in the top of each cake and cover with a spoonful of whipped cream. Arrange half-circles into cream to look like butterfly wings. Dust each with icing sugar.