Chocolate Guinness cake.
Ingredients:
50g stevia (or 260g sugar).
260g unsalted butter.
4 large eggs.
260 ml Guinness.
260g almond (or plain) flour.
2 tablespoons cocoa powder.
260g dark chocolate chips.
1 teaspoon salt.
2 heaped teaspoons baking powder.
Topping:
500ml double cream.
1 teaspoon vanilla extract or paste.
Three-quarters dessert spoon stevia (or 2 dessert spoons sugar).
Method:
Cream the stevia (or sugar) and butter until light and fluffy.
Gradually whisk in the eggs and Guinness, a little at a time.
Fold in the flour, cocoap powder, chocolate, baking powder and salt gently.
Place the mix in a 200 mm (8 inch) buttered tin and level.
Bake in a pre-heated oven at 180C, Gas 4 for 40-45 minutes.
Remove and allow to cool.
Beat all topping ingredients together and cover cake.
Store in the fridge.
My Tips:
This different chocolate cake was shared by Gary who prefers it as avoiding the carbohydrate and gluten in the flour and any sugar. I tried a piece of his cake which was delicious.
Cream alone may be your preference for the topping.
Ideally, remove from the fridge before serving to allow the cake to warm a little but not enough to compromise the cream!