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Chocolate and beetroot cake with ‘Old Tom’ ice cream

Both beetroot and dark chocolate are an excellent source of iron, so whilst this cake might seem like a decadent treat, it’s actually quite nutritious.

Recipe: November

Chef: James Wallis, Room Restaurant, 81 King Street, Manchester, M2 4AH


250g of demerara sugar
2 tbsp black treacle
2 tbsp honey
Pinch of salt
3 eggs
40g self-raising flour
40g plain flour
Pinch of bicarbonate of soda
25g cocoa
50g ground almonds
250g dark chocolate (melted)
250g finely grated raw beetroot with the excess liquid squeezed out. 
100ml beetroot juice reduction (reduced from 200ml) - you can buy beetroot juice or make your own by blending raw peeled beetroot and passing through a sieve before reducing.
30ml sunflower oil

Ice Cream:
125ml milk
125ml Old Tom Ale (Robinsons Brewery)
250ml double cream
6 egg yolks
140g caster sugar

Step by Step:

For the cake:
Whisk the sugar, salt, honey, egg and treacle using an electric whisk until the ingredients double in size.

Fold in the flour, cocoa, almonds and bicarbonate. Fold in the beetroot, melted
chocolate, concentrated beetroot juice and oil.

Bake for 1 hour at 140°/275°F/Gas Mark 1 in a deep 20cm (8in) cake tin that has been greased with butter.

For the ice cream:
Place the milk, cream and ale together in a saucepan and bring to the boil.

Meanwhile whisk together the egg yolks and sugar until the mixture lightens in colour and the whisk leaves a trail of mixture when you lift it out.

Pour the boiling milk in a slow trickle onto the eggs and sugar mixture whilst whisking to prevent it curdling.

Pour the mixture into a bowl and place the bowl snugly on top of a pan of simmering water. Keep stirring the mixture over the hot water bath until it is thick enough to coat the back of a wooden spoon.

Do not allow the mixture to boil. Churn in an ice cream maker or alternatively, place in a container in the freezer, whisking the mixture every hour to prevent crystals forming.

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