Chocolate Guinness cake.

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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.

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!

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© 2024 - Penny Melville-Brown
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