Isaac Carew's dirty chocolate cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Isaac Carew’ s dirty chocolate cake By You Magazine - March 3, 2019 This is one of my signature dishes: a really basic chocolate cake recipe that’s extra-indulgent thanks to all of the chocolate sauce and delicious walnuts. It also looks really elegant with raspberry dust. This is a special take on a chocolate cake I’ve had on every single birthday since I was born – although this one hasn’t got Smarties dotted on the top highlighting my age! Susan Bell SERVES 8 100g unsalted butter 200g caster sugar 2 large eggs 3 tbsp cocoa powder 65g plain flour seeds of 1 vanilla pod 80g milled walnuts big handful of fresh raspberries 15g freeze-dried raspberry dust or whole freeze-dried raspberries FOR THE ICING 70g unsalted butter, softened 200g milk chocolate 100g icing sugar 100ml double cream 1. You will need a 20cm cake tin. Preheat the oven to 180C/160C fan/gas 4. Grease the tin and line with baking parchment, then grease the parchment on the sides of the tin. 2. Put a small saucepan of water on to boil. Set a heatproof bowl on top, then add the butter and allow to melt. Remove from the heat and add the sugar and eggs, then whisk together. 3. Add the cocoa, flour, vanilla and milled walnuts. Mix to combine. Pour the mixture into the lined tin and bake for 15-20 minutes. Once the cake has baked and cooled, make the icing. 4. To make the icing, set another heatproof bowl over the boiling water in the pan and add the butter and chocolate. Let them melt together, then add the icing sugar and double cream. Whisk until smooth. 5. Spread the icing over the cake and top with the fresh raspberries and raspberry dust or freeze-dried raspberries. MORE ISAAC FOR LESS The Dirty Dishes by Isaac Carew will be published by Bluebird on 7 March, price £20. To order a copy for £16 (a discount of 20 per cent) until 17 March visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved