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I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocolate.)

  1. Is drinking chocolate a good way to add chocolate flavour to a cake? Or is that likely to not work?

  2. How would I go about using it? Can I just add it, or do I need to adjust the other ingredients? How much should I use?

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Do you mean Swiss chocolate? I thought Swizz might be a brand, but I can't find any reference to it. –  Jefromi Jul 19 '12 at 21:58
    
@Jefromi I mean it's chocolate that I bought in Switzerland. You know, the country? –  MathematicalOrchid Jul 20 '12 at 8:20
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So yes, you mean Swiss. –  Jefromi Jul 20 '12 at 17:33
    
facepalm I had no idea I am this dumb... –  MathematicalOrchid Jul 23 '12 at 9:01
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1 Answer 1

up vote 3 down vote accepted

Drinking chocolate isn't 'chocolatey' enough to make a chocolate cake. You need cocoa powder - replace 3 tablespoons of flour with it et voila, chocolate sponge.

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Couldn't it work if you replace also some of the sugar in the recipe by more drinking chocolate powder? –  Mien Jul 19 '12 at 18:44
    
@Mien Hot chocolate powder also usually has some kind of dry milk/creamer component, so it might not be that simple. –  Jefromi Jul 19 '12 at 21:59
    
@Jefromi I meant the one you add to milk, not the one you add to water (since that last one contains milk powder). Or is there milk powder in both? –  Mien Jul 19 '12 at 22:16
    
@Mien: Well, a lot of the main ones in the US say "add to milk or water" and have some milk powder, but yeah, I suppose there are some nicer ones that don't have milk in them. –  Jefromi Jul 20 '12 at 2:05
    
This would be so much easier if my helpful room mate hadn't thrown the packet away. :-P Then I might be able to read the ingredients list to you... –  MathematicalOrchid Jul 20 '12 at 8:21
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