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?

  • 1
    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
  • 1
    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

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

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service, privacy policy and cookie policy

Not the answer you're looking for? Browse other questions tagged or ask your own question.