Every chocoholic’s dream, the traditional chocolate cake is a delight all the way through. Chocolate sponge, frosting, and decorations, it’s a true indulgence.
Not so, according to Sophie. Cheaper chocolates can, in fact, be better.
Sophie said: “Don’t waste your money on expensive chocolates to put in cakes.
“You won’t be able to taste the difference once it’s mixed with other ingredients and baked.
“Expensive chocolates only use cocoa butter, but in fact, the extra oils in cheaper chocolates can actually result in better cakes.”
The baking expert told fans the humble carrot cake is “probably (her) favorite cake”.
The key to getting a carrot cake perfect, she said, is making a very moist batter.
This is important to make sure carrots and cooked through, not left crunch and unpleasant.
Bake Off judge Paul Hollywood adds pecans to his carrot cake.
Nigella Lawson suggests drying off grated carrot in kitchen roll before putting it in the batter.