How to convert normal sponge to chocolate sponge 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.)


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