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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. – Cascabel 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. – Cascabel 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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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.

  • 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. – Cascabel 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. – Cascabel 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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