Chocolate Guinness cake.
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.
500ml double cream.
1 teaspoon vanilla extract or paste.
Three-quarters dessert spoon stevia (or 2 dessert spoons sugar).
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.
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!